¾cupdatespitted and soaked in hot water for at least an hour
¼cupcashew butter
3tablespoonnondairy milk
1teaspoonvanilla extract
pinchof salt
For the chocolate layer:
3tablespooncoconut buttermelted
2-3tablespoondate syrup
2tablespoonalmond butter
2tablespooncacao powder
Instructions
Preheat oven to 350°F and line an 8x8 pan with parchment paper. Mix together the shortbread ingredients, press into pane, and bake for 12-15 min. or until edges are slightly golden.
In a food processor, add the date caramel ingredients and process until you have a smooth caramel. Spread over the baked cookie layer and place in freezer to set.
Melt together the chocolate layer ingredients until well combined. Spread evenly over caramel layer and return to freezer to set. Once hardened, slice and enjoy!