With date caramel and olive oil shortbread!
Ingredients:
For the olive oil shortbread crust:
- 1 cup (100 g) almond flour
- 1/2 cup (50 g) coconut flour
- 1 tsp salt
- 1/4 cup olive oil
- 2/3 cup (200 g) maple syrup
- 1 tbsp vanilla extract
For the date caramel:
- 300 g pitted dates, soaked in hot water for 30 mins then drained
- 1/2 cup almond butter
- 1/2 tsp salt
- 1 tsp vanilla extract
For the chocolate top:
- 9 oz dark chocolate chips
- 2 Tbsp olive oil
- Flaked sea salt
Directions:
- Preheat the oven to 350°F and grease an 8” x 8” square pan.
- In a large bowl, whisk together almond flour, coconut flour, and salt.
- Mix in olive oil, maple syrup, and vanilla extract until everything is evenly combined.
- Press the mixture into an even layer in the baking pan, then bake for 8-10 minutes or until lightly browned. Then, remove from the oven and set aside.
- In a blender or food processor, blend together dates, almond butter, salt, and vanilla until smooth. Spread this mixture into an even layer on top of the shortbread.
- In a separate microwave-safe bowl, melt the chocolate chips either in the microwave or in a double-boiler.
- Mix olive oil into the melted chocolate, then spread it on top of the date caramel layer and sprinkle with sea salt.
- Refrigerate the bars to set, then enjoy!!