Shortbread Base:

  • 3 cups ground almonds, oats and coconut
  • ⅓ tsp Salt
  • 50g coconut  oil to make it stick together

Date Caramel:

  • 1 cup (175g) Pitted Dates (tightly packed)
  • ½ cup (120ml) Coconut Cream and some water

Chocolate Topping:

  • 150gms of dark chocolate
  • Optional – crushed nuts – almonds, brazils and cashews for decoration
  • Dessicated coconut for decoration


  1. Add the oats and dessicated coconut into a food processor, process until crumbly, add ground almonds, salt and coocnut oil and pulse until well mixed.
  2. Layer an 8×8 inch square dish with baking or waxed paper, then add the dough and flatten it out evenly across the base.
  3. To make the date caramel, first place the dates in a bowl and pour some warm water to soften them. After 1 hr place the dates with the water and coconut cream in a blender and blend until smooth. Heat this caramel sauce in a pot.
  4. Add the date caramel to the top of the shortbread and smooth out evenly. Place into the fridge to set.
  5. When the date caramel layer is completely cold and slightly set, it’s time to make the chocolate topping.
  6. Melt the dark chocolate over a double boiler or in the microwave by microwaving and then stopping to stir every 30 seconds or so until entirely melted.
  7. Add the melted chocolate on top of the date caramel, sprinkle the crushed nuts and dessicated coconut and then place into the fridge or freezer to set completely.
  8. When it’s entirely set, cut into squares. To prevent breakage, place a very sharp knife into hot water, then wipe off with a paper towel and cut. Then dip in hot water and wipe off again and cut again. Don’t do more than one cut without heating and cleaning the knife.
  9. Keep in an airtight container in fridge or freezer. Take it out for 20 min before eating.