Caramel Shortcake

2
Shy Strawberry

By
@MyNutriCounter

This delicious, healthy and nutritious, no-bake caramel shortcake recipe is one of our favourite snacks. You’ll need a food processor to make it but it’s a really easy, non-fuss recipe that is sure to impress.

We’ve used homemade almond butter in my recipe, which is super easy to make. You can get the recipe for it here mynutricounter.com/recipe-, but you can also buy almond butter in most supermarkets and health food stores if you prefer.

To make the base we’ve used almonds but other nuts that would also taste great as a substitute are: walnuts, pecans, cashew nuts or pistach

Rating:

☆☆☆☆☆ 0 votes

Serves:
25 bites
Prep:
2 Hr 10 Min
Method:
No-Cook or Other

Ingredients

  • FOR THE BASE:

  • 140 g
    almonds
  • 55 g
    coconut flour
  • 4
    pitted dates
  • 1-2 Tbsp
    water
  • 1 Tbsp
    almond butter
  • FOR THE CARAMEL LAYER:

  • 1 x 400 ml
    can coconut milk
  • 6 Tbsp
    maple syrup
  • 2 Tbsp
    vanilla extract
  • FOR THE CHOCOLATE LAYER:

  • 5 Tbsp
    coconut oil
  • 3 Tbsp
    cacao powder
  • 6 Tbsp
    maple syrup
  • 2 Tbsp
    almond butter

How to Make Caramel Shortcake

Step-by-Step

  1. Start by making the base, add the almonds and coconut flour to a food processor and blitz until the almonds are finely chopped and well combined with the flour, then add in the dates and almond butter. Blitz again until combined.
  2. Add in 1 tablespoon of water and blitz. The mixture should be a sticky but not wet dough, if you need to add in another tablespoon do that now and blitz again.
  3. Line a baking tray with parchment paper and spread the dough out evenly. Freeze for 30 minutes.
  4. To make the caramel add all the ingredients to a saucepan, bring to the boil then leave on the heat for 15-20 minutes, stirring continuously until you have reached a thick consistency. Be careful not to leave it too long as the caramel will burn. Leave to cool slightly while the base is still setting in the freezer.
  5. Remove the base once it has been in the freezer for 30 minutes and add the caramel layer on top, then place back in the freezer for a further 30 minutes.
  6. After the caramel layer has been in the freezer for 30 minutes, start making the chocolate topping. Add all the ingredients to a saucepan and melt, stirring continuously until the mixture is well combined, then spread on top of the caramel layer. Place back in the freezer for 1 hour, then remove and slice into small bites to serve.

Printable Recipe Card

About Caramel Shortcake

Course/Dish: Chocolate
Main Ingredient: Nuts
Regional Style: UK/Ireland




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