No Bake Caramel Shortbread Bars

Name: No Bake Caramel Shortbread Bars
Ingredients: 1/2 cup + 2 Tbsp almond flour; 1/4 cup flaxseed meal (omit if you don’t have); 1/4 cup maple syrup; 1/4 cup melted coconut oil; Pulse a few times in food processor until you get a sticky sand like consistency; Add to a greased 9x5 loaf pan and press down with fingers to create an even layer (You can also bake 350° for 8-10 minutes. ); 1 cup soaked medjool dates (I soak mine over night and strain in the morning reserving the date water); 1/4 cup cashew butter; 1 heaping Tbsp coconut oil; 1 tsp vanilla extract; 1-2 Tbsp maple syrup (optional); Add to food processor or high powered blender; Process for 30 seconds (scraping down the sides throughout); If you want thinner consistency add 1 Tbsp at a time of filtered water; Add a layer on top of the shortbread layer; I used 1/2 cup of my date caramel; 3/4 cup chocolate chips; 1 tsp coconut oil; Melt over stove top and add layer to top of the date caramel layer; Freeze for an hour; Use a sharp knife to cut into 12 bars

melissashealthykitchen.com

No Bake Caramel Shortbread Bars: I wanted to make these no bake caramel shortbread bars. Because I had just made a fresh batch of my 5 ingredient date caramel.

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Ingredients

1/2 cup + 2 Tbsp almond flour
1/4 cup flaxseed meal (omit if you don’t have)
1/4 cup maple syrup
1/4 cup melted coconut oil
Pulse a few times in food processor until you get a sticky sand like consistency
Add to a greased 9x5 loaf pan and press down with fingers to create an even layer (You can also bake 350° for 8-10 minutes. )
1 cup soaked medjool dates (I soak mine over night and strain in the morning reserving the date water)
1/4 cup cashew butter
1 heaping Tbsp coconut oil
1 tsp vanilla extract
1-2 Tbsp maple syrup (optional)
Add to food processor or high powered blender
Process for 30 seconds (scraping down the sides throughout)
If you want thinner consistency add 1 Tbsp at a time of filtered water
Add a layer on top of the shortbread layer
I used 1/2 cup of my date caramel
3/4 cup chocolate chips
1 tsp coconut oil
Melt over stove top and add layer to top of the date caramel layer
Freeze for an hour
Use a sharp knife to cut into 12 bars