Decadent Paleo Sticky Date Bars

Makes 1 loaf tin, 8 large bars, 16 small bites

Well now if I were to pick one recipe I would take to any party, THIS would be it. It’s a guaranteed winner, I mean it’s a little bit of everything which means everyone will love it! I think it is perfectly spiced - try telling people this is better for you!

Ingredients

Shortbread base

1/2 C coconut flour

1/2 C almond flour

3 tablespoons ghee/coconut oil melted

3 Tbsp liquid sweetener like honey

Method

Mix the shortbread ingredients in a medium bowl, and roll into a ball - it shouldn’t be too dry or wet. Press the dough into a lined loaf tin, and bake for 10 min at 180 C until golden. Let cool still in the tin.

Sticky date caramel

1/2 C soaked and drained cashews (I often pour boiling water on them and let them soak for 20 mins!)

1/2 C dates (can be small or Medjool)

1/4 C ghee/butter/coconut oil melted

2 Tbsp tahini/smooth nut butter

1/2 tsp Vanilla extract

1/4 tsp mixed spice (if you don’t have this, add a tiny pinch of ginger and nutmeg)

3/4 tsp cinnamon

Pinch of salt

Method

Blend all together in a high-powered blender. The mixture will seem very thick - spread it evenly over the cooled shortbread. Place in the freezer for at least 3 hours or overnight like I did!

Choc topping

1/3 - 1/2 C dark chocolate (depending on how thick you want the chocolate layer!)

1 tsp coconut oil

Method

Melt together in a small bowl in your microwave- using around 2 x 30-second increments to combine.

Pour over hardened base and caramel - no need for the fridge as the coldness of the base and caramel will turn the choc hard (in around 5 minutes!). This way the chocolate is easy to slice (it won’t crack!). To get perfect layers, wipe the knife in between slicing. I made 8-10 long slices, which I like to then cut in half. Sprinkle with flaky salt. Keep in the fridge or freezer airtight.