Vegan Caramel Cashew Shortbread Bars

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Caramel Cashew Shortbread Bars

A healthy, plant-based, and gluten-free take on Caramel Cashew Shortbread Bars, with a creamy caramel made of dates and cashew butter – studded with salted cashews, and a biscuity shortbread base made of coconut and almonds.


Shortbread Base:

  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/3 cup coconut oil, melted
  • 2-4 tablespoons maple syrup, agave syrup, or another liquid sweetener
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt

Caramel Cashew Layer:

  • 1/2 cup cashew butter
  • 1/2 cup medjoul dates, pitted
  • 1/2 cup coconut oil, melted
  • 1/4 cup plant milk (coconut, oat, almond, etc.) or water
  • 1 tablespoon vanilla extract
  • hefty pinch of salt
  • 1 cup salted cashews


Shortbread Base:

  1. Preheat oven to 180
  2. Add the shortbread base ingredients to a blender or food processor, or a bowl and mix until combined. 
  3. Press the shortbread base into a baking tin and bake for 15-20 minutes depending on which shape and size tin you use, I recommend keeping an eye on it after the 15 minute mark. Let cool and transfer to the freezer while making your caramel.

Caramel Cashew Layer:

  1. Blend all caramel ingredients, except for the salted cashews, in a blender or food processor until entirely smooth. Spread an even layer over the shortbread base and transfer it to the freezer. Once solid, this will take about an hour, it’s ready to serve. Store in the freezer. 


  • If you want to take this recipe up a notch, drizzle some white, milk, or pure chocolate over the top.
  • You can swap out the cashew butter for any other nut butter and the cashews for any other whole nut, but it will of course change the taste of the final product. Caramel Peanut Bars aren’t anything I would complain about though!