Ingredients
For the base
1 ½ cups gluten free flour mix ( buckwheat & plain)| 230g
¼ cup demerara sugar | 40g
3 tbsp vegan margarine or coconut oil | 90g
1 tsp ginger
For the caramel
1 1/2 cups medjool dates | 230g
1 tsp water
1 tbsp almond butter or (biscoff spread if not gluten free)
½ tsp sea salt
For the chocolate
100g 70% chocolate
2 tbsp coconut oil
Method
For the base
Bring the vegan margarine or coconut to room temperature (should be soft texture but not runny)
Pop all of the ingredients into a food processor and blitz until a crumbly texture forms
Pat down the shortbread mix into a lined or silicone brownie tin (you want to be able to remove it easily)
*if you like an extra sticky base, add 2 medjool dates to the mix
For the caramel
Give the food processor a wipe then add the medjool dates and a splash of water and blend until a thick caramel forms, then add the biscoff spread (be generous with your portion) and the sea salt and blend again for another 10 seconds
Scoop the caramel onto the shortbread base and flatten with a silicone spatula
For the chocolate
Using a ban marie, melt the coconut oil then add the broken up chocolate, add another little pinch of sea salt (optional) and allow to melt together
Pour the chocolate on top of the caramel layer and allow to cool in the fridge
Slice up and enjoy!
*Storage - I've kept mine in the fridge only because it's unusually warm in the U.K right now, however they can live in an airtight container on your kitchen counter or work draw 😉
