Description
Experience layers of spiced gingerbread, creamy caramel, and rich chocolate in these indulgent, gluten-free vegan treats—perfect for festive gatherings or cozy nights in.
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp ground ginger
- ½ cup coconut oil, solid
- ½ cup maple syrup
- 1 cup Medjool dates, pitted
- ½ cup pecan butter
- 1 cup dairy-free dark chocolate chips
- ½ cup coconut cream (chilled)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
- In a mixing bowl, combine gluten-free flour and ground ginger. Add solid coconut oil and mix until crumbly.
- Stir in maple syrup until well combined, then press the mixture evenly into the prepared pan.
- Bake for 15-20 minutes or until golden brown around the edges. Let cool completely.
- In a food processor, blend Medjool dates and pecan butter until smooth.
- Spread the caramel mixture evenly over the cooled shortbread base.
- Melt dairy-free dark chocolate chips in a microwave-safe bowl in short bursts until smooth.
- Pour melted chocolate over the caramel layer and spread it evenly with a spatula.
- Chill in the refrigerator for at least one hour until set. Once firm, lift out using parchment paper overhang, cut into squares or bars, and serve!
Nutrition
- Serving Size: 1 square (30g)
- Calories: 130
- Sugar: 12g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added flavor, consider incorporating cinnamon or nutmeg into the shortbread base. Experiment by adding chopped nuts or seeds to enhance texture. Use high-quality ingredients for optimal results.