Caramel and Pecan Topped Shortbread Bars
Recipe Type: Dessert, Baking
Serves: 20 bars
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.
Shortbread Base
  • 1½ cups almond flour
  • ⅓ cup coconut flour
  • ⅓ cup melted coconut oil (or butter)
  • 3 tbsp honey (or other sweetener)
  • ½ tsp baking soda
Caramel Filling
  • 1½ cup dates
  • 1 cup coconut cream
  • ½ tsp vanilla extract
  • ½ tsp salt
  • ¼ cup coconut oil
  • 1¼ cups toasted pecans, chopped
  • ½ tsp salt
  1. Preheat the oven to 150 degrees celsius and line a 9 x 9 inch baking tin with foil
  2. In a mixing bowl combine the ingredients for the base
  3. Empty the dough into the tin and pat down to form a 1.5-2 cm thick base. Place in the oven and let bake for approx 10-12 minutes until it begins to turn a golden brown
  4. Place the dates in a food processor and blend until they form a thick paste, add in the coconut cream (make sure you use only cream and not coconut water), vanilla extract, salt and coconut oil. Blend until smooth.
  5. Once the shortbread has cooled, pour the caramel on top and evenly distribute with a spoon across the base
  6. Toss the chopped pecans with the salt in a bowl and then sprinkle the nuts over the top of the bars.
  7. Place the baking tin in the fridge for approx 20 minutes to allow the caramel to become firm. Cut into small slices and serve.
  8. These can be stored in the fridge in an air tight container for up to 5 days.
Recipe by Honest Cooking at