Can I make the shortbread base gluten-free?

Yes, this recipe uses gluten-free rolled oats and cashews for the base, making it naturally gluten-free.

What gives the caramel layer its sweetness and texture?

The caramel layer gets its rich sweetness and creamy texture from softened medjool dates blended with crunchy peanut butter and maple syrup.

How is the chocolate topping made from scratch?

The chocolate topping is created by melting vegan chocolate and coconut oil over a bain-marie, then whisking in cacao powder until thick and smooth.

Is this Chocolate Caramel Shortbread a no-bake recipe?

Yes, this recipe is entirely no-bake; the base and subsequent layers are set in the freezer rather than baked in an oven.

How should I store leftover Chocolate Caramel Shortbread?

After setting in the freezer for an hour, store the shortbread in the freezer to maintain its firm texture, or in the refrigerator for a slightly softer treat.

8 years ago

Chocolate Caramel Shortbread
[Vegan]

VC By: Vicky Coates

Author Bio

Vicky Coates runs the blog Clean Lean Bakes. She created Clean Lean Bakes based on... Read More

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Slices of vegan Chocolate Caramel Shortbread, featuring a light base, thick caramel layer, and dark chocolate topping, arranged on a serving plate.

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Discover more recipes with these ingredients

Chocolate Caramel Shortbread [Vegan]

Dairy Free

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!

Ingredients You Need for 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

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How to Prepare Chocolate Caramel Shortbread [Vegan]

Firstly pit the dates and place in a bowl of boiling water for roughly 10 minutes to soften
Add all the base ingredients into a food processor and blend until the base forms
Now line a baking tray with baking paper
Add the base mix to the tray and push down (making sure to compact the base so it sticks) until your desired thickness.
Place in the freezer whilst the dates are still softening
Once the dates have softened add all the middle layer ingredients to a blender and whiz until smooth
Take the base out the freezer and evenly layer the middle mix on top
Put back to the freezer whilst making the chocolate topping
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
Remove from the freezer and evenly pour the chocolate mix on top of and smooth out
Place back in the freezer for 1 hour
They are now ready to serve