Caramel Dream Bars

A crisp almond shortbread base, a thick, soft date caramel and a smooth chocolate layer – the dessert for special occasions.

Prep: 40 min · Bake: 15 min · Chill: approx. 3 h · Makes: 16 bars (20 × 20 cm tin)

Ingredients

Shortbread base

• 165 g (1⅔ cups) NUTEGO Almond Flour
• 80 g (¼ cup) NUTEGO Maple Syrup from Canada
• 55 g (¼ cup) NUTEGO Coconut Oil, odourless, melted
• 10 ml (2 tsp) vanilla extract
• 1 pinch ground cinnamon

Date caramel

• 450 g (1½ cups) NUTEGO Date Paste 100%
• 100 g (5 tbsp) NUTEGO Date Syrup 100%
• 80 g (5 tbsp) NUTEGO Almond Butter 100%
• 70 g (5 tbsp) NUTEGO Coconut Oil, odourless, melted
• 10 ml (2 tsp) vanilla extract
• 1 pinch sea salt

Chocolate layer

• 150 g (1 cup chopped) dark chocolate
• 14 g (1 tbsp) NUTEGO Coconut Oil, odourless

Method

1. Preheat the oven to 175 °C (fan 160 °C). Line a 20 × 20 cm tin with baking paper.
2. Mix the base ingredients, press into the tin and bake for 12–15 minutes until golden. Leave to cool.
3. Blend all caramel ingredients until smooth, spread over the cooled base and chill for 1 hour.
4. Melt the chocolate with the coconut oil and pour over the caramel.
5. Chill for about 2 hours, then cut into 16 bars.