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4.5 from 2 votes

Pecan & Caramel Shortbread Bars

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal
Servings: 20 bars


Shortbread Base

  • cups Almond Flour
  • cup coconut flour
  • cup melted coconut oil or butter
  • 3 tbsp honey or other sweetener
  • ½ tsp baking soda

Caramel Filling

  • 1 1/2 cup dates
  • 1 cup coconut cream
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/4 cup coconut oil


  • 1 1/4 cups toasted pecans chopped
  • 1/2 tsp salt


  • Preheat the oven to 150 degrees Celsius (350 degrees Fahrenheit)and line a 9 x 9 inch baking tin with foil
  • In a mixing bowl combine the ingredients for the base
  • Empty the dough into the tin and pat down to form a 1.5-2 cm thick base. Place in the oven and let bake for approx 10-12 minutes until it begins to turn a golden brown
  • Place the dates in a food processor and blend until they form a thick paste, add in the coconut cream (make sure you use only cream and not coconut water), vanilla extract, salt and coconut oil. Blend until smooth.
  • Once the shortbread has cooled, pour the caramel on top and evenly distribute with a spoon across the base
  • Toss the chopped pecans with the salt in a bowl and then sprinkle the nuts over the top of the bars.
  • Place the baking tin in the fridge for approx 20 minutes to allow the caramel to become firm. Cut into small slices and serve.
  • These can be stored in the fridge in an air tight container for up to 5 days.