Caramel Dream Bars


Shortbread cookie layer:
1 1/4 cup cassava flour
1/4 cup coconut oil (melted)
1/4 cup maple syrup
2 tsp vanilla extract
pinch of cinnamon

Caramel Layer:
5 Tbsp almond butter, room temp
5 Tbsp coconut oil (melted)
1 Tbsp cocoa butter (melted)
2/3 cup cassava flour
1 lb date paste
5 Tbsp date syrup
2 tsp vanilla

Dark Chocolate layer:
5 oz cocoa butter
1 oz coconut oil
3/4 cup coconut sugar
1/2 cup cocoa powder
pinch of salt


1. Preheat oven to 350F and line an 11 x 15 pan with parchment paper.
2. Combine ingredients for shortbread in processor, blending til dough forms.
3. Press dough into baking dish and bake for 20 minutes.
4. Remove the baking dish and let cool.
5. In a food processor, blend ingredients for caramel filling.
6. Press in over shortbread and put in freezer to chill.
7. In sauce pan, gently melt chocolate ingredients together, mixing til smooth. Pour chocolate over caramel and place back in freezer til firm.


This  recipe by our professional baker on staff, Meredith Stidham, is the epitome of perfect . 

Makes 20 bars