What You’ll Need
For the base:
– 2 cups oat flour
– 3 tablespoons coconut oil, melted
– 3 tablespoons maple syrup
– 1/2 teaspoon vanilla
– 1/4 tsp cinnamon
– 1/8 tsp nutmeg
– pinch of sea salt
For the filling:
– 1 cup pitted dates
– 1 tablespoon coconut oil, melted
– 1/2 teaspoon vanilla
– 1/4 teaspoon cinnamon
– 1 cup chopped toasted pecans
– pinch of sea salt
– dash of nutmeg
How To Prepare
Soak the dates in a bowl hot water. Meanwhile, prepare your base by mixing all of the ingredients together until combined. Press into an even layer on a parchment lined loaf tin and set in the fridge to cool. Strain the dates and add to a blender with all of the other filling ingredients besides the pecans. Blend until smooth, you may need to use a tamper or press the sides down because it will be pretty thick. In a separate bowl, mix the date caramel with the chopped pecans until combined. Spread this over the shortbread layer until it is in an even layer. Set in the fridge to cool for about an hour. Remove from fridge and cut into bite sized squares (makes 18). Option to melt milk or dark chocolate and drizzle over the squares for an extra sweet touch! Sprinkle with flaky sea salt and enjoy! Store in the fridge.
