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Gingerbread Caramel Slice

  • Author: Natalie
  • Prep Time: 30 minutes
  • Chilling Time: 8 hours
  • Cook Time: 22 minutes
  • Total Time: 8 hours 52 minutes
  • Yield: 16 squares 1x
  • Category: bars
  • Method: baking
  • Cuisine: american


Gingerbread shortbread, gooey caramel, chocolate ganache, gingerbread cookies. This Gingerbread caramel slice is the ultimate Christmas dessert!



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

Chocolate Topping

  • 3/4 cup (135g) semi-sweet chocolate chips
  • 1/4 cup + 2 tbsps (90g) full-fat coconut milk

Gingerbread man sprinkles

Mini gingerbread cutout cookies


Gingerbread Shortbread

  1. Preheat oven to 350°F and line a 8×8″ pan with parchment paper.
  2. Whisk together almond flour, coconut flour, spices, and salt.
  3. Add maple syrup, molasses, coconut oil, and vanilla. Mix to form a sticky dough.
  4. Press into the pan firmly. Bake 20-23 minutes. Cool.

Medjool Date Caramel

  1. Blend all ingredients until super smooth, add more coconut milk only if needed to blend.
  2. Spread on top of the gingerbread shortbread.

Chocolate Topping

  1. Coming chocolate chips and coconut milk in a bowl and microwave approximately 1 minute on high to melt. Stir until smooth.
  2. Drizzle and spread on top of the caramel layer.
  3. Top/decorate with cookies and sprinkles.
  4. Refrigerate overnight.
  5. Carefully slice into 16 squares.

Keywords: gluten free, Christmas, holiday, caramel, shortbread, healthy, easy, chocolate, dairy free, gluten free, paleo