top of page

Dark Chocolate Caramel Shortbread Bars

Hello from Minnesota post-polar vortex!

It has been absolutely miserable here in the Twin Cities (and most of the midwest). We've been braving temperatures around -45F, and pretty much the whole state shut down--no mail, no school, nada. BUT, that just means I've had time to play around in the kitchen. I wanted to create something to bring to a Super Bowl party since that's in just a few days, and after a few failed attempts I ended up with these.

These bars are definitely not a meal by any means, but they're more fun than a store-bought version and are gluten-free, dairy-free and vegan for any of you that may need that. We have a few friends and family members with dietary restrictions so I wanted to make sure to have something they could eat as well.

With layers of almond 'shortbread', golden caramel and salty dark chocolate, these are a great half-time snack. A little goes a long way with these! Enjoy!

Dark Chocolate Caramel Shortbread Bars

Serves 24



  • 1 1/2 cups almond flour

  • 3/4 cup unsweetened shredded coconut

  • 1/4 cup coconut oil, melted

  • 3 Tbsp maple syrup


  • 1/2 cup maple syrup

  • 1/2 cup coconut oil, melted

  • 2 dates

  • 1 tsp salt

  • 1 tsp vanilla


  • 1 12oz bar dairy-free dark chocolate

  • 1 tsp coconut oil (optional)


I. Preheat your oven to 350 degrees F. In a medium bowl, combine the shortbread ingredients, mix well and pour into an 8x11 glass baking pan. Using your hands, press the mixture into the pan. Bake for 20 minutes or until golden brown. Cool completely.

II. In a food processor or blender, combine the caramel ingredients and blend until the dates has been incorporated. Pour the caramel onto the cooled shortbread and refrigerate to set.

III. Melt the chocolate over low heat until smooth. Pour chocolate over the set caramel later. Sprinkle with salt while still wet, and refrigerate to set.

V. Once set, cut bars using a very sharp knife and enjoy!


bottom of page