The best kind of desserts are without a doubt the ones that contain chocolate and when there’s three layers of chocolatey goodness in one bar, you really can’t go wrong.
As a self-confessed chocolate addict, these bars are the absolute dream; made up a layer of sticky chocolate caramel sandwiched between a crunchy chocolate biscuit base and sweet chocolate ganache, they make the perfect after dinner treat or, if like me you’re unashamedly guilty of eating dessert for breakfast, the perfect nice cream or oat topping. And as if they weren’t already appealing enough, the best part is they require only 6 easily sourced, natural ingredients – so there’s nothing stopping you from making them right away. And after all, why have one chocolate layer when you can have three?
Ingredients (makes 12)
For the biscuit base:
- 100g oats
- 3 tbsp cacao powder
- 4 tbsp coconut oil
- 1.5 tbsp date syrup (or sub maple)
For the chocolate caramel:
- 100g medjool or deri dates
- 1.5 tsbp cacao powder
- tbsp cashew butter (or nut butter of choice)
- 3 tbsp water
For the chocolate ganache:
- 1/2 cup cacao powder
- 3 tbsp coconut oil
- 1/4 cup maple syrup
- Add the coconut oil to a small pan and set over a low heat to melt. Meanwhile add the oats to a blender or food processor and blitz until they form a fine flour.
- Combine the oats with the cacao, melted oil and maple syrup, mixing until you form a sticky biscuit base.
- Line a small baking tray with greaseproof paper and transfer the biscuit base in to it, pressing down firmly to ensure that it’s fully compact. Place in the freezer to set whilst you make the caramel.
- Add the dates, cacao, nut butter and water to the blender and mix until smooth, scraping down the sides as needed.
- Remove the biscuit base from the freezer and using the back of a spoon, evenly spread the layer of caramel over the base. Return to the freezer for at least an hour to allow the caramel to fully set.
- Once the caramel is almost ready, you can start to make the ganache. Combine the coconut oil, maple syrup and cacao powder in a small pan and set over a low heat until the oil is fully melted and everything is mixed. You want it to be quite thick so add a touch more cacao powder if required.
- Using the back of a spoon, spread the ganache layer evenly over the caramel and return to the freezer to set for at least an hour.
- Once the shortbread bars are fully set, remove from the freezer and allow to thaw for a minute before cutting into 8-12, depending on your desired size.
- Store in the fridge until ready to eat – they’ll keep well here for a week but I like to freeze mine so that they last a couple of months. If doing this, simply transfer to the fridge to thaw an hour or so before eating!
If you make these, don’t forget to tag me on Instagram @nourishingyas x