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

Ingredients

24 pieces

Hint:


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
kochen@bettybossi.ch

Dough

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

Date layer

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

Chocolate layer

200 g vegan, milk chocolate
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Utensils

For a brownie tin approx. 23 x 23 cm, greased

How it's done

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Dough

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.

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