- 1/2 cup unsalted butter or earth balance at room temp
- 1/4 cup coconut butter
- 1/4 cup finely ground coconut sugar.
add + blend:
- 1/4 tsp vanilla powder
- 1/8 tsp salt
stir together with:
- 1 and 1/2 cups all purpose gluten free flour blend (i used oats, arrowroot starch, guar gum + coconut flour)
until it forms a dough (do not over stir). Press into parchment lined baking pan (whatever you have available with edges that fit - I used a large loaf tin. a small cake pan is best)
Bake at 350 for about 20 minutes until edges brown. Once slightly cooled, carefully run a knife around the edges but do not remove from pan.
(make this while the shortbread is baking)
- 6 pitted dates
- 3 tbsp of cashew butter
- 1 tbsp brown rice syrup
- pinch of salt
dash of water (as needed)
until caramel like texture.
Once shortbread is out of the oven and slightly cooled, top with date mixture and place in freezer to harden.
Melt chocolate chips or make your own chocolate (I made mine with bakers 100% cocoa, cacao butter, maple syrup, vanilla and sea salt).
Pour chocolate over caramel. Place in freezer until hardened.
Remove from pan very carefully and cut into desired sizes. Shortbread is extremely crumbly and this will all go much more smoothly if you make sure everything is good and cold before cutting.
note that i was not very smart while trailing this recipe because i cut the shortbread into pieces before topping with caramel and chocolate (rookie mistake). follow the directions listed here and your pseudo-twix bars will be much prettier than the photo.