These date-caramel shortbread squares are from Aran Goyoaga new book ‘Cannelle et Vanille BAKES SIMPLE.’
‘Here, pecan shortbread is topped with date caramel and a thin layer of chocolate, nuts and seeds. The date caramel is more of a paste than a traditional caramel, but it smells and tastes just like the classic, with the benefit of being naturally sweet.’ – Aran Goyoaga
The changes which were made to the original recipe:
- Toasting the pecan nuts in the crust.
- Swapping the chocolate for a carob glaze.
- Mixing the toasted nuts and seeds with maple syrup over heat to make them extra sweet and crunchy on top.
date-caramel and carob shortbread squares
(You could use this carob glaze if you don’t have carob pieces.)
makes 18 squares
preparation 20 mins
baking 25 mins
cooling and setting time 3 hours
date-nut crust
⅔ cup/100g pecans
115g (about 7) plump pitted Medjool dates
¾ cup/105g superfine brown rice flour
¼ cup/30g tapioca starch
¼ tsp fine rock salt
6 Tbsp/85g cold vegan butter or coconut oil, cut into ½-inch pieces
date caramel
⅓ cup/90g canned full-fat coconut milk
⅓ cup/90g melted virgin coconut oil
1 tsp vanilla extract
⅛ tsp fine rock salt
240g (about 13) plump pitted Medjool dates
carob/chocolate glaze
150g finely chopped unsweetened carob or chocolate pieces (70%)
1 tsp coconut oil
nut topping
½ cup + 2 Tbsp/60g toasted pecans, pistachios, coarsely chopped
1 Tbsp raw sesame seeds
1 Tbsp maple syrup
1 tsp dried rose petals (optional)
preparation
- Preheat the oven to 180C/350F. Place the pecans in one pan and the topping mix of pecans and pistachios in another pan, and toast for 10 minutes. Remove from oven and allow to cool. Meanwhile, grease the inside of an 8-inch square pan with coconut oil and line it with baking paper, letting some hang over the sides. Set aside.
prepare the crust
- Combine the pecans, dates, brown rice flour, nuts, tapioca starch, and salt in a food processor and pulse ten times until the dates and nuts are pulverized. Add the butter and pulse five times until the dough becomes a dry crumble and sticks together when pressed. If it feels dry, add a teaspoon of ice-cold water.
- Firmly press the crust into the bottom of the prepared pan, making sure it is evenly spread. *Place an extra square piece of baking paper over the top, and run a flat-bottomed cup over to even out. Use the edges of the baking paper to fold over and run your finger along to create level sides and corners.
- Bake for 22-25 minutes, until golden. Remove and allow it to cool while you prepare the rest of the layers.
prepare the caramel
- In a medium saucepan, combine the coconut milk, coconut oil, vanilla, salt, and dates. Bring to a simmer for 1 minute, then remove from heat. Let the dates steep in the coconut milk for 10 minutes, then purée in a food processor. Be patient—it will take 3 – 5 minutes to puree to a fine and creamy texture. Scrape the date caramel onto the cooled crust and spread evenly. See above*.
prepare the glaze
- In a medium heatproof bowl, add the carob/chocolate pieces and coconut oil. Fill a small saucepan with one-quarter full with water and bring to a simmer. Place the bowl on top and stir until melted. Pour over the date caramel and spread evenly.
prepare the nut topping
- Place the toasted nuts and sesame seeds in a small pan and toast over medium heat. Add the maple syrup and stir until all are coated and the maple syrup is absorbed, 1 – 2 minutes. Turn off the heat and allow to cool.
- Sprinkle the nuts, seeds, and rose petals over the top of the carob. Transfer the pan to the refrigerator for 2 hours or until the carob and caramel harden. This is important; otherwise, it will be difficult to cut.
- Lift the shortbread from the pan using the baking paper, cut it lengthwise into four equal pieces, and then cut each piece into quarters. See below for cutting tips. Once cut, store the shortbread in the refrigerator.
notes
- Leftover coconut milk can be measured in separate 90g bags and frozen for future use!
tips for cutting
- Ensure the shortbread has been refrigerated for at least 2 hours and the carob and caramel have fully hardened. Otherwise, the middle will collapse when cutting.
- Use a ruler for the most precise results, measure the squares with a ruler and use the tip of a knife to make small marks where you’ll slice.
- A chef’s knife is the best tool for slicing. Before you cut, dip the knife in hot water and wipe it with a dry kitchen towel, or coat the blade with cooking spray and wipe it clean with a paper towel before making each cut. Repeat this process between slices.
- When it’s time to cut, press the blade of the knife down firmly and then drag it back in a single motion.
