Caramel Shortcake Recipe

Name: Caramel Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 140 g almonds; 55 g coconut flour; 4 pitted dates; 1 -2 tablespoon water; 1 tablespoon almond butter; 1 (400 ml) can coconut milk; 6 tablespoons maple syrup; 2 tablespoons vanilla extract; 5 tablespoons coconut oil; 3 tablespoons cacao, powder; 6 tablespoons maple syrup; 2 tablespoons almond butter

Servings: persons

140 g almonds
55 g coconut flour
4 pitted dates
1 -2 tablespoon water
1 tablespoon almond butter
1 (400 ml) can coconut milk
6 tablespoons maple syrup
2 tablespoons vanilla extract
5 tablespoons coconut oil
3 tablespoons cacao, powder
6 tablespoons maple syrup
2 tablespoons almond butter

1
Start by making the base, add the almonds and coconut flour to a food processor and blitz until the almonds are finely chopped and well combined with the flour, then add in the dates and almond butter. Blitz again until combined.
2
Add in 1 tablespoon of water and blitz. The mixture should be a sticky but not wet dough, if you need to add in another tablespoon do that now and blitz again.
3
Line a baking tray with parchment paper and spread the dough out evenly. Freeze for 30 minutes.
4
To make the caramel add all the ingredients to a saucepan, bring to the boil then leave on the heat for 15-20 minutes, stirring continuously until you have reached a thick consistency. Be careful not to leave it too long as the caramel will burn. Leave to cool slightly while the base is still setting in the freezer.
5
Remove the base once it has been in the freezer for 30 minutes and add the caramel layer on top, then place back in the freezer for a further 30 minutes.
6
After the caramel layer has been in the freezer for 30 minutes, start making the chocolate topping. Add all the ingredients to a saucepan and melt, stirring continuously until the mixture is well combined, then spread on top of the caramel layer. Place back in the freezer for 1 hour, then remove and slice into small bites to serve.

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 140 g almonds, 55 g coconut flour, 4 pitted dates, 1 -2 tablespoon water, and more.

Yes, Caramel Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel Shortcake

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