Millionaire’s Shortbread with Date Caramel

Ingredients:

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

Date Caramel

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

Chocolate Topping

• 1 ½ C. Free2b Semi-sweet Chocolate Chips, plus more for topping
• 1 ½ Tbsp. Soy-free Vegan Butter Spread, solid
• 8 Free2b Dark Chocolate Sunflower Butter Cups, chopped

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 caramel, drain the chopped dates. Place them along with the coconut or rice milk and vanilla extract in a food processor or a high-speed blender. Puree until smooth.
6. Once the crust has cooled, spoon the caramel onto the center and spread evenly toward the corners and sides. Avoid lifting the surface of the crust.
7. Whisking frequently, melt the chocolate chips and vegan butter spread together in a double boiler until smooth.
8. Pour the chocolate ganache evenly over the caramel and spread evenly. Lastly, sprinkle the top with chopped Sunflower Butter Cups.
9. Chill the shortbread for 2 hours or overnight before lifting out of the tin by the parchment paper and cutting into squares.