Toasted Coconut, Caramel & Chocolate Shortbread Bars

This recipe is a combination of this and this. Two decadent desserts coming together to create a fusion between the best of both sweets. The flavors and look of these bars miiight just remind you of a certain cookie that comes in a purple box and is sold by enthusiastic little ladies donned in green.

Crispy shortbread is thickly-slathered with coconut-caramel and drizzled with a glossy homemade chocolate. The result is a bar with a shortbread snap, sink-your-teeth-in gooey caramel and coconut layer, and just enough chocolate to keep things balanced.

To make these bars, you'll start by making the gluten-free shortbread dough by combining ground oats, coconut flour, coconut oil, maple syrup, and vanilla extract. Grease a tart pan, smooth out the dough, and bake for 12-15 minutes. While the shortbread is baking, you'll toast a pan of shredded coconut alongside it in the oven. The coconut should be crisp and a rich golden-brown color to maximize its flavor potential.

To make the caramel, you'll add pitted dates, coconut oil, almond butter (or sunflower butter), vanilla, and sea salt to a food processor. Process for a few minutes or until you have a thick, sticky caramel. Stir in the toasted coconut and spread on top of the shortbread layer.

The last step is making a quick homemade chocolate from raw cacao butter. Raw cacao butter, also known as "cocoa butter", is the cold-pressed oil from cacao beans, and it's a necessary part of making true homemade chocolate. You'll melt and whisk together cacao butter, cacao powder and pure maple syrup over a double-boiler until a rich, glossy chocolate develops. However, if you can't find cacao butter or want to cut down on time, simply melt together dark chocolate and a little bit of coconut oil. I like to transfer the chocolate into a heat-safe pastry bag and pipe it over the bars, but it can also be drizzled on top with a spoon.

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Toasted Coconut, Caramel & Chocolate Shortbread Bars

A crisp shortbread crust is slathered with a blend of thick date caramel and toasted coconut. The final touch is a glossy drizzle of homemade chocolate.

Course Dessert

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 20 bars

Author Ashley Melillo | Blissful Basil

Ingredients

For the Shortbread Crust

• 2 cups rolled oats
• ½ cup + 2 tablespoons coconut flour
• ½ cup melted coconut oil (measured after being melted)
• ½ cup pure maple syrup
• 2 teaspoons pure vanilla extract

For the Toasted Coconut and Caramel Layer

• 2 cups shredded coconut (I use unsweetened)
• 2 cups pitted and packed medjool dates (about 22 dates -- soft and wet)
• 2 tablespoons coconut oil
• 1 tablespoon creamy almond butter*
• 2 teaspoon vanilla extract
• ¼ teaspoon sea salt

For the Chocolate Drizzle

• 1 ounce raw cacao/cocoa butter (about 1 ½ tabespoons)**
• 3 tablespoon raw cacao powder
• 2 tablespoon pure maple syrup

Instructions

To Make the Shortbread Crust

• Preheat oven to 350 degrees Fahrenheit.
• Add the rolled oats to a food processor and process for 3-4 minutes or until a fine flour is formed.
• Add the oat flour, coconut flour, coconut oil, maple syrup, and vanilla extract to a large mixing bowl. Gently mix with a spatula until incorporated.
• Grease a 9x13 rectangular tart pan with coconut oil. Transfer the crust mixture to the pan. Using your hands, press the mixture evenly into the pan. Use a fork to poke 8-10 holes in the crust to allow it to vent as it bakes. Transfer the pan to the oven and bake for 12-15 minutes or until just beginning to turn golden. Remove from oven and let cool completely.

For the Toasted Coconut and Caramel Layer

• Spread the shredded coconut out over a baking pan. Bake, alongside the shortbread crust, at 350F for 8-12 minutes or until golden brown, stirring every few minutes.
• While the coconut and shortbread are baking, add the pitted medjool dates, coconut oil, almond butter, vanilla, and sea salt to a food processor. Process for 3-4 minutes or until a thick caramel develops.
• Transfer the caramel to a mixing bowl, and stir in the toasted coconut until incorporated. This isn't the easiest thing to stir, so bring your muscles and patience to the table.
• Once the shortbread is completely cool, carefully spread the coconut-caramel over the top. I find it's easiest to use my hands to press the caramel into place.
• Slice into bars of desired size.

To Make the Chocolate Drizzle

• Add cacao butter, cacao powder, and maple syrup to a double boiler and heat over medium-low. Whisk together until melted and a smooth, creamy chocolate comes together. Let cool slightly.
• If you have a heat-safe pastry bag, transfer the chocolate into the bag with a fine piping tip attached. Pipe the chocolate over each bar. If you don't have a heat-safe pastry bag, simply use a spoon to drizzle the chocolate over top. Let cool or refrigerate to set chocolate.

Notes

*For a nut-free version, use sunflower seed butter.
**If you prefer to skip the trouble of making a homemade chocolate, simply melt ½ cup dark chocolate along with a teaspoon or two of coconut oil, and drizzle the mixture over top.