7 ingredient 30 minute Cranberry Shortbread Bars are topped with walnuts and date caramel for the ultimate healthier guilt free dessert. Vegan, Gluten Free and Refined Sugar Free.
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 cup coconut flour
- 1 cup walnuts crushed
- 1/2 cup dried cranberries chopped
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 12 whole dates pitted
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Preheat oven to 350 degrees F.
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In a bowl combine maple syrup and coconut oil. Beat until smooth and creamy. Add coconut flour and mix.
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Pat the shortbread crust into a rectangular baking dish or pie pan. Bake for 10 minutes.
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In a bowl combine walnuts, cranberries and lemon zest and juice.
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To make the date caramel - place dates in a high powered blender and process until smooth. Add a bit of water or coconut milk to thin it out a bit and help it blend, as needed.
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Allow the shortbread crust to cool. Remove from baking dish. Top with thin layer of date caramel. Top date caramel with the cranberry walnut mix.
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Drizzle date caramel on top.