Creamy date shortbread squares

Creamy date shortbread squares

Total: 1 hr 30 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 161 kcal
, Fat: 10 g
, Carbohydrate: 15 g
, Protein: 3 g


24 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


125g rolled oats
125g ground almonds
60ml maple syrup
2 ½tbsp coconut oil
1tsp bourbon vanilla powder
1tbsp water, if necessary

Date layer

300g Medjool dates, pitted
4tbsp white almond cream
2tbsp water
1tbsp coconut oil
½tbsp bourbon vanilla powder

Chocolate layer

200g vegan, milk chocolate
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For a brownie tin approx. 23 x 23 cm, greased

How it's done


Blitz the oat flakes in a food processor or mixer. Add the almonds, maple syrup, coconut oil and vanilla, continue to mix until a firm dough forms (add a little water if necessary). Transfer the dough to the tray and flatten by hand. Place the tray in the freezer for approx. 30 mins.

Date layer

Puree the dates in a food processor or mixer. Add the remaining ingredients, continue to puree until a homogeneous texture is achieved. Spread the mixture on top of the dough in the tray and smooth down with a spatula. Return to the freezer for approx. 20 mins.

Chocolate layer

Melt the chocolate in a bain-marie, stir until smooth and pour on top of the date layer, spread with the back of a spoon. Return the tray to the freezer for approx. 20 mins.

Remove the tray from the freezer, leave to stand at room temperature for approx. 15-20 mins., cut the shortbread into 24 pieces.


Melting chocolate over a water bath I Tips for making a sweet topping I FOOBY

Melting chocolate over a water bath I Tips for making a sweet topping I FOOBY

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