Chocolate Shortbread Cookies with Date Caramel + Walnuts

Chocolate and caramel always reminds me of the holidays. It’s such a rich combination, but one that is surprisingly versatile. These cookies are SO dang easy to make and the date caramel comes together in seconds! These are a great option for those that are gluten-free and also contain no refined sugar (thanks, maple syrup and dates!)

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Here’s what you’ll need:

For the cookies

  • 2 cups almond flour

  • 1/2 cup cocoa powder, unsweetened

  • 1/4 cup liquid sweetener (maple syrup, honey, or Lakanto)

  • 1/4 cup melted butter (4 Tbsp!)

  • 1 tsp vanilla paste

  • 1/4 tsp sea salt

For the date caramel

  • 10 dates, soaked in warm water for 20 minutes

  • 1/4 cup nut milk (I used unsweetened coconut)

For the topping

  • 1/4 cup crushed walnuts

  • 1/4 cup semisweet chocolate chips

  • 1 Tbsp coconut oil

  • Sea salt

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Here’s how to make them:

In a medium bowl, combine all cookie ingredients using a wooden spoon until uniformly mixed. Use hands to form dough into a log and wrap in plastic. Place in fridge for about 20 minutes. Preheat oven to 350F and prep a large baking sheet with silicon mat or parchment paper. Take the shortbread log out of the fridge, unwrap, and slice into about 1/3 inch slices. Place on cookie sheet and finish cutting until the log is gone! Bake cookies for 13-15 minutes (may be a little more / less depending on your oven). Take cookies out of the oven and let cool.

To make the date caramel, combine the soaked dates and nut milk in a food processor. Pulse together until well-combined and creamy. Set aside. Melt chocolate chips and coconut oil in microwave (I heat for 15-20 second intervals + stir in between so they don’t burn!) Using a knife, spread date caramel on top of cookie and then drizzle chocolate on top. Top with crushed walnuts and sea salt. Keeps for two days out of the fridge or about five days in the fridge! Make sure to store in a covered container.

Annie Muske