Dark Chocolate Caramel Shortbread


This treat is one of the best thing ever. It’s refined sugar-free, dairy-free, gluten-free and vegan. Oh, and it’s delicious! It’s perfect when you’re craving something sweet but still want to be healthy!



For the crust:

  • 1 cup of oat flour
  • 5 tbsp of coconut flour
  • 1/4 cup of coconut oil
  • 1/4 cup of maple syrup


For the caramel:

  • 1/4 cup of nut butter of choice
  • 1/4 maple syrup
  • 2,5 tbsp of coconut oil
  • sea salt


For the chocolate:

  • 1/4 cup of cacao powder
  • 1/4 cup of coconut oil
  • 2 tbsp of maple syrup


Preheat the oven to 400°F. Mix all of the crust ingredients in a bowl, transfer to a greased baking tray and bake for 15 min. Meanwhile, make the caramel by heating all the ingredients in a saucepan over low heat and stir until everything is well combined. Remove the crust from the oven, let it cool and then pour the caramel layer on top of it. Place it in the freezer for 45 min. To make the chocolate layer, place all of the ingredients in a saucepan over low heat and stir until the sauce has formed. Pour on top of the caramel layer and put back in the freezer for another 30-45 min. Enjoy!


Let me know if you try it 🙂

Love, Charlie


  1. J’adore ton blog Charlie !
    Miaaaaam, ça a l’air bon ce petit truc ! haha
    & des photos de toasts d’avocat me font trop envie. 😀 Bisous

    1. Ahhh trop contente que ça te plaise! Merci beaucoup ma belle <3 Et je te confirme, c'est TROP bon, on dirait vraiment un sablé caramel beurre salé/chocolat! Plein de bisous!

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