This recipe is sure to give you your chocolate fix for the week! If you are like me and haven’t had much spare time to make yourself a sweet treat this week, then don’t panic I’ve got you! These chocolate shortbreads are so quick and easy to make but will still leave you feeling like you’ve given your sweet tooth its fix for the day.


Base Layer

  • 200 g ground almonds
  • 2 tbsp of chia seeds
  • 150 g cocoa powder
  • 4 pitted dates
  • 2 tbsp almond milk

Caramel Filling

  • 14 dates
  • 1 tbsp peanut butter
  • 1 tbsp coconut oil
  • 1/2 tsp vanilla extract
  • 1 tbsp almond milk (if too thick)


  • 100g dark chocolate
  • Vegan dark chocolate sprinkles
  • 1 tbsp coconut oil
  • Coarse sea salt


  1. Weigh out the base layer ingredients and blitz in a food processor.
  2. Blitz until the ingredients form together into a ball and then press into a small square baking tray.
  3. To make the caramel filling blend all the ingredients in a food processor, if the caramel is still too thick, then add one tablespoon of almond milk.
  4. Once the caramel is a smooth consistency, pour over the base layer.
  5. Place in the freezer whilst preparing the chocolate layer.
  6. Melt the dark chocolate and coconut oil together in a saucepan. Pour over the top of the caramel layer and leave to set in the freezer for approximately 1 hour.
  7. Cut the shortbreads into squares using a large knife in hot water and use a slow motion technique to cut through the chocolate.
  8. To finish off the shortbreads, decorate with chocolate sprinkles and sea salt.

Told you! Quick & easy! Hope you guys are all having a great week!

Much Love,

Evie Xx


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