Caramel Shortbread with Cacao Powder

by: @healthychefsteph

Caramel Shortbread with Cacao Powder


(For the base)

– 200g cashew nuts

– 35g desiccated coconut

– 8 medjool dates, pitted

– 2 tbsp agave nectar or honey

(For the caramel)

– 100g chopped dates

– 35g coconut oil (melted)

– 125g agave nectar or honey

– 50g peanut butter (or almond butter or tahini works too)

– 1 tsp vanilla extract

(For the chocolate)

– 40g cacao powder Creative Nature

– 70g coconut oil (melted)

– 75g agave nectar

– 10g protein powder or icing sugar (optional)


– Put cashew nuts in a food processor and blend until a paste.

– Add coconut, medjool dates and agave nectar and continue to blend.

– Press into a baking tray lined with greaseproof paper and place in the freezer.

– For the caramel put all above ingredients in the food processor and mix into a thick paste.

– Spread over the base and return to the freezer.

– Finally, the chocolate. Mix ingredients well.

– Spread a thin layer over the caramel.

– Return to the freezer and leave over night. – After fully frozen leave out the freezer for 5-10 minutes before cutting into slices!

You can stock up on our Organic Peruvian Cacao  from @ocadouk Tesco and