Creamy date shortbread squares

Total time: 1hr 30m
Preparation Time: 30m

For 24 piece


Marius - theglowgiver

Nutritional Information

Contains 161 Kcal, 3g Protein, 15g Carbohydrates, 10g Fat


  • Dough
  • 125 g ground almonds
  • 125 g rolled oats
  • 60 ml maple syrup
  • 2.5 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
  • 0.5 tbsp bourbon vanilla powder
  • Chocolate layer
  • 200 g vegan, milk chocolate
  • Utensils
  • For a brownie tin approx. 23 x 23 cm, greased

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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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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