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

Filling

• 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

Directions:

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.