2tbspavocado oilor another neutral oil, like canola
Date caramel layer
15medjool dates
1/2cupalmond milk
1tspvanilla
1/4tspsalt
Chocolate layer
3/4cupchocolate chips
1tspcoconut oil
Instructions
Shortbread
Preheat the oven to 350. Make the shortbread layer by combining oat flour, maple syrup, vanilla extract, salt and avocado oil in a small bowl. Combine well until it forms a thick dough.
Next, press about 1 tsp of shortbread mixture into each portion of a silicone mini muffin pan or lined muffin pan (silicone tends to work best).
Bake for about 10 minutes until shortbread is golden brown. Set aside and cool.
Date Caramel
While the shortbread is in the oven, make your date caramel. First, add dates to a food processor and pulse until they are down to a chopped or diced size.
Then, add almond milk, vanilla and salt to the food processor and run on high until the date mixture is smooth and creamy. Stop intermittently to scrap down the sides using a silicone spatula.
Chocolate layer
Add chocolate and coconut oil to a microwave-safe bowl. Microwave for 60 seconds, and then 15-30 second increments until chocolate is completely melted and smooth. Stir with a spoon between each microwave session.
Put it together
Add about one teaspoon of the date caramel to each section of the mini muffin pan on top of the shortbread.
Next, layer about one teaspoon of the melted chocolate on top of the date layer and smooth with the back of a spoon.
Freeze for 2 hours to set and then store in the fridge for up to a week.
Notes
You may end up with some extra date caramel depending on how large your dates are. You can store your date caramel in the fridge for up to a week and use for adding to oatmeal or yogurt bowls!