Chocolate and Caramel Shortbread Bars

Shortbread Crust

  • 1 C. Gluten-free All-purpose Flour
  • 2 Tbsp. Cane Sugar
  • ¼ tsp. Salt
  • ¼ C. Soy Free Vegan Butter Spread, melted
  • ½ tsp. Vanilla Extract



  • 1 C. Pitted Dates, soaked in water for 30 min.
  • 1 Tbsp. Coconut or Rice Milk
  • ½ tsp. Vanilla Extract


Chocolate Ganache

  • 1 C. free2b Semi-sweet Chocolate Chips
  • 1 Tbsp. Soy Free Vegan Butter Spread, solid



  1. Preheat the oven to 350 degrees and prepare an 8x8 baking pan with parchment paper.
  2. Combine the crust ingredients to a mixing bowl and knead to incorporate.
  3. Press the dough firmly and evenly in the prepared baking pan. Bake for 8-10 minutes, until firm but not browned.
  4. Allow the crust to cool for 10-15 minutes.
  5. To make the filling, drain the dates. Place them along with the coconut or rice milk and vanilla extract in a high-speed blender. Puree until smooth.
  6. Spread the date filling evenly over the cooled crust. Cover and chill for 10 -15 minutes.
  7. Whisking frequently, melt the chocolate and vegan butter spread together in a double boiler until smooth.
  8. Pour the chocolate ganache evenly over the date filling. Chill for 1 hour before cutting and serving.




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