Easy no-bake chocolate bars with a crisp almond flour shortbread base, date caramel filling, and dark chocolate coating. Egg, dairy, and gluten free, and no oven needed.
Course Chocolate, Cookies and Bars, Dessert, Desserts, Pantry Recipes
Blend, scraping down the sides as needed, until a smooth paste forms. If the caramel is too thick, add a splash of non-dairy milk.
Scoop the caramel onto the frozen shortbread base and spread as evenly as possible.
Place the bars back into the freezer for another 30 minutes (or longer).
Chocolate Coating
Melt the chocolate and coconut oil in a double boiler or in a small saucepan over very low heat. Set aside to cool slightly before dipping.
150 grams dark chocolate, finely chopped, 1 teaspoon coconut oil
Take the frozen shortbread layers out of the freezer. Carefully cut into 16 small bars. If the caramel is still a little soft, they can be frozen for a few minutes again before dipping in chocolate.
Use a fork to lift the individual bars and dip them into the melted chocolate, turning to fully coat.
Place the coated bars onto a rack or a baking sheet lined with parchment paper. Top with another drizzle of chocolate if desired.
Once all of the bars are coated, place them back into the freezer in a sealed container to store. They'll keep for up to a month this way and are best served directly from the freezer.
Notes
* Soak the dates in very hot water for at least 30 minutes before mixing if they're quite dry.• The size of the tin doesn't really matter - either the layers will be a bit thinner or thicker. My bread tin is 30cm (12 in.) long. You can also use a square baking tin (the bars don't need to be long and narrow, they can be squares or whatever you like).