There’s nothing like the savory goodness of sweet and salty chocolate. This Sweet and Salty Chocolate Shortbread recipe by TheFeedFeed.com is absolutely scrumptious. Talk about chocolatey deliciousness. This recipe is that and more. Besides that it’s quick and super easy to make.
Ingredients
For The Shortbread
- 1/3 cup coconut oil
- 2 tablespoons maple syrup
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon salt
For The Caramel Coconut Layer
- 11/2 cups shredded coconut, toasted
- 1/2 cup almond butter, or any nut/seed butter
- 1 cup pitted medjool dates, soaked for 10 mins
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup dark chocolate
Instructions
Preheat the oven to 350ºF. Mix together all the cookie ingredients. Press the dough into the bottom of a loaf pan lined with parchment paper. Bake for 13-15 minutes at 350ºF until golden brown. Cool. Combine the soaked/drained dates, almond butter, vanilla, and salt in a food processor. Process slowly adding water as needed until you have a thick smooth paste. Pulse in the toasted coconut. Spread on top of the cookie base. Refrigerate or freeze until firm. Melt the chocolate. Slice the bars into 8-12 squares. Dip the bottom of each in the melted chocolate. Drizzle the tops with remaining chocolate. Chill until set.
Have you tried this Sweet and Salty Chocolate Shortbread recipe? How was it?
