Description
Gingerbread shortbread, gooey caramel, chocolate ganache, gingerbread cookies. This Gingerbread caramel slice is the ultimate Christmas dessert!
Ingredients
Scale
Gingerbread shortbread
- 1 1/2 cup (180g) almond flour
- 1/4 cup (30g) coconut flour
- 2 tsp ginger
- 1 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp allspice
- 1/4 tsp salt
- 3 tbsp (60g) maple syrup
- 3 tbsp (60g) molasses
- 1/4 cup + 2 tbsp (75g) coconut oil
- 1 tsp vanilla extract
Medjool Date Caramel
- 300g (~15) Natural Delights Pitted Medjool Dates (use code 30NatalieT for 30% off!)
- 1 cup coconut milk (1/4 cup more if needed to blend)
- 1/2 tsp salt
- 1 tsp vanilla extract
Chocolate Topping
- 3/4 cup (135g) semi-sweet chocolate chips
- 1/4 cup + 2 tbsps (90g) full-fat coconut milk
Gingerbread man sprinkles
Instructions
Gingerbread Shortbread
- Preheat oven to 350°F and line a 8×8″ pan with parchment paper.
- Whisk together almond flour, coconut flour, spices, and salt.
- Add maple syrup, molasses, coconut oil, and vanilla. Mix to form a sticky dough.
- Press into the pan firmly. Bake 20-23 minutes. Cool.
Medjool Date Caramel
- Blend all ingredients until super smooth, add more coconut milk only if needed to blend.
- Spread on top of the gingerbread shortbread.
Chocolate Topping
- Coming chocolate chips and coconut milk in a bowl and microwave approximately 1 minute on high to melt. Stir until smooth.
- Drizzle and spread on top of the caramel layer.
- Top/decorate with cookies and sprinkles.
- Refrigerate overnight.
- Carefully slice into 16 squares.
Keywords: gluten free, Christmas, holiday, caramel, shortbread, healthy, easy, chocolate, dairy free, gluten free, paleo