Here you have a chocolate caramel shortbread made from only 8 easily sourced natural ingredients meaning they are gluten free, vegan and refined sugar free! They are really simple to make and taste unbelievably good!

Chocolate Caramel Shortbread [Vegan]



  • 1/3 cup cashews
  • 1 cup gluten free rolled oats
  • 2 tablespoons maple syrup
  • 1/8 cup coconut milk
  • 4/5 cup medjool dates
  • 2 tablespoons crunchy peanut butter
  • 1 tablespoon maple syrup
  • Pinch of salt
  • 1 heaped tbsp coconut oil, melted
  • 1 teaspoon cacao powder
  • 1/4 cup vegan chocolate


  1. Firstly pit the dates and place in a bowl of boiling water for roughly 10 minutes to soften
  2. Add all the base ingredients into a food processor and blend until the base forms
  3. Now line a baking tray with baking paper
  4. Add the base mix to the tray and push down (making sure to compact the base so it sticks) until your desired thickness.
  5. Place in the freezer whilst the dates are still softening
  6. Once the dates have softened add all the middle layer ingredients to a blender and whiz until smooth
  7. Take the base out the freezer and evenly layer the middle mix on top
  8. Put back to the freezer whilst making the chocolate topping
  9. Now over a bain-marie add the coconut oil (I melt mine in the microwave to speed it up) and then do the same with chocolate. Gently whisk in the cacao powder bit by bit until its nice a thick
  10. Remove from the freezer and evenly pour the chocolate mix on top of and smooth out
  11. Place back in the freezer for 1 hour
  12. They are now ready to serve