Somehow, these sweet-tooth approved caramel and pecan topped shortbread bars are gluten and diary free, but still wildly delicious. Use nut flours and coconut cream to create this dessert.
By Carmen Sturdy
Calling anyone with a serious sweet tooth! You are about to meet your match! I have created lots of recipes for desserts, from lemon curd tarts and strawberry & rhubarb bars to espresso cheesecake, but these pecan and caramel shortbread bars take the cake.
These bars are decadent and super sweet so I recommend cutting them into small slices and storing them in fridge so that the caramel remains firm. I never would have guessed that blended dates could create such a deliciously smooth and creamy caramel like consistency! I topped these bars with chopped pecans, but walnuts or hazelnuts would also work well, just be sure to sprinkle them with salt to cut through the sweetness of the caramel.
Dates are a low-glycemic index food which means the natural sugars wont significantly raise your blood sugar levels. They are also a great source of fibre with 1 date containing approximately 6% of your recommended daily intake helping to lower cholesterol as well as triglyceride levels, reducing your risk of heart attack and stroke.Print
Carmen discovered the Specific Carbohydrate Diet (a diet free from grains, gluten, refined sugar, processed food, lactose and soya) after being diagnosed with an autoimmune disease 2 years ago. She now lives symptom and medication free thanks to the diet. She created Every Last Bite to share healthy recipes and show people that no matter how restricting your diet, you can still enjoy delicious food.