Raw Coconut Caramel Shortbread

Caramel shortbread is my absolute favourite dessert. Smooth biscuity base, sweet sticky centre and rich, chocolatey topping. A recipe for heaven! Although healthified versions such as raw snickers and millionnaire slabs aren’t hard to come by these days, I wanted to give the recipe my own little twist to make it that bit more special. Having recently fallen in love with the combination of coconut nut butters, I thought that the addition of coconut to the decadant date caramel could only make an incredible dessert that bit more delicious. So, here I present to you raw coconut caramel shortbread which, dare I say it, may be even more than the traditional kind. I hope you’ll love them just as much too!

Raw Coconut Caramel Shortbread

Chocolate Caramel Shortbread

Raw Coconut Caramel Shortbread


For the shortbread base

  • 1 1/2 cup ground almonds
  • 1/2 cup coconut flour
  • 2 tablespoons liquid sweetener (I used rice syrup – maple syrup, honey or coconut syrup should all work fine)
  • 4 tablespoons coconut oil

For the coconut caramel layer

  • 1 cup medjool dates soaked in boiling water for 20 minutes (regular pitted dates will also work)
  • 2 tablespoons almond butter
  • 1 tablespoon coconut oil
  • 1/4 cup water
  • 1/4 cup coconut milk
  • 1/4 cup dessicated coconut

Pinch of salt

For the chocolate layer

  • 1/4 cup melted cacao butter
  • 3 tablespoons cacao powder
  • 1 tablespoon liquid sweetener


For the base

In a food processor, blitz together the ground almonds, coconut flour, sweetener and coconut oil until combined. Take a lined baking tin and press the shortbread into the base firmly. Place the tin in the freezer.

For the coconut caramel layer

Drain the water from your dates, then place in a nutribullet or high speed blender along with the other ingredients. Blend together until completely smooth. Then remove your base from the freezer and spread the caramel over the top evenly. Return the tray to the freezer.

For the chocolate

In a glass bowl over simmering water on the stovetop, melt your cacao butter then stir in your cacao powder and sweetener. Remove from the heat. Retrieve your other layers from the freezer and pour the chocolate over the top. Tilt the tray around to spread the chocolate evenly over the top. Then return the tray to the freezer and allow to set for an hour.

Once everything is ready, remove, slice and enjoy!

Check out my other delicious coconut recipes.

Coconut caramel

Maxine Ali


  1. Laura

    June 18, 2016

    These look AMAZING, Maxine! Is it possible to substitute the cacao butter with something else? Nut butter or coconut oil?

    • Maxine Ali

      June 18, 2016

      Hi Laura – you could substitute coconut oil or coconut butter although it may have a slightly coconutty flavour and be slightly softer than the cacao butter as they melt a lot easier, but it shouldn’t make a huge difference. Unfortunately nut butter wouldn’t work as it doesn’t solidify in the same way. Hope you enjoy them! X

Comments are closed.