Irresistible Chocolate Caramel Shortbread Bars with Tonomi's Cassava Flour
Rated 5.0 stars by 1 users
Servings
12 bars
Prep Time
30 minutes
Cook Time
25 minutes
Indulge your sweet tooth without the guilt with these decadent Chocolate Caramel Shortbread Bars! Made with the goodness of Tonomi's cassava flour, this gluten-free treat is a perfect balance of buttery shortbread, gooey caramel, and rich chocolate. It's a healthier alternative to traditional shortbread, packed with flavor and satisfying crunch. Perfect for tea time, parties, or a simple afternoon pick-me-up!
These Choco Caramel Shortbread Bars are a delightful treat that combines the health benefits of cassava flour with the irresistible taste of chocolate and caramel. Enjoy this gluten-free and refined sugar-free indulgence guilt-free!
Author:Tonomi Superfoods
Ingredients
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1 cup Tonomi's Cassava Flour
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1/2 cup almond flour
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1/4 teaspoon salt
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1/2 cup unsalted butter, melted and cooled
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1/4 cup maple syrup
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1 cup pitted dates, soaked in hot water for 10 minutes and drained
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1/4 cup almond butter
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1/4 cup coconut oil, melted
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1/4 teaspoon vanilla extract
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Pinch of salt
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1/2 cup dark chocolate chips
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1 tablespoon coconut oil
Shortbread Base
Caramel Layer
Chocolate Topping
Directions
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
In a bowl, whisk together the cassava flour, almond flour, and salt.
In a separate bowl, combine the melted butter and maple syrup. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Press the dough evenly into the prepared baking pan.
Bake for 15-20 minutes, or until golden brown. Let cool completely.
In a food processor, blend the soaked dates, almond butter, melted coconut oil, vanilla extract, and salt until smooth and creamy.
Spread the caramel mixture evenly over the cooled shortbread base.
Melt the dark chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
Pour the melted chocolate over the caramel layer and spread evenly.
Refrigerate for at least 1 hour to set before cutting into bars.
Recipe Note
Tips:
Experiment with different flavors by adding a pinch of sea salt or a sprinkle of chopped nuts to the caramel layer.
If you prefer a softer caramel, add a tablespoon of coconut cream.
Store leftover bars in the refrigerator for up to a week.
To make these bars nut-free, substitute the almond flour with sunflower seed flour and the almond butter with sunflower seed butter.
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