Date Caramel, Dark Chocolate, and Pistachio Biscuits (Vegan)

Yield: 36-ish biscuits, depending on how you cut ‘em

Ingredients

Shortbread Layer:

• ½ cup (113g) coconut oil, softened
• ¼ cup (84g) Just Date Syrup
• 2 cups (240g) all-purpose flour
• ¼ tsp of salt
• 1 tsp vanilla extract

Caramel Layer:

• ½ cup (113g) unsweetened coconut milk
• ½ cup (168g) Just Date Syrup
• ¼ tsp salt

Ganache Layer:

• 5 ounces (142g) dark chocolate, chopped*
• 2 tsp coconut oil, warmed

Topping:

• ½ cup (60g) unsalted pistachios, chopped small & toasted
• chunky or flaky salt

*We used Nói Síríus 56% bittersweet chocolate, but if you wanted to make these biscuits completely refined sugar free, you could simply use sugar-free baking chocolate, such as Lily’s.

Directions

1. Heat oven to 300°F. Grease a jelly roll pan and line it with parchment paper. (Our jelly roll pan is 14.75" x 10" x 1".)
2. In the bowl of a stand mixer fitted with paddle attachment, beat coconut oil and date syrup until relatively smooth and light-ish brown.
3. Add flour and salt, mixing just until incorporated. Then add vanilla and mix until combined.
4. Press mixture into bottom of prepared pan, leveling out with your fingers or the bottom of a measuring cup. Dock shortbread (prick all over with the tines of a fork).
5. Bake for 20–25 minutes or until shortbread is firm to the touch. Transfer pan to wire rack and allow to cool completely.
6. Once the shortbread is totally cool, let’s make some date caramel! In a medium saucepan, whisk together coconut milk, date syrup, and salt.
7. Bring mixture to a low boil over medium, then reduce heat to medium-low.
8. Stirring occasionally, allow mixture to thicken to the desired consistency, about 10 minutes.
   NOTE: To test if your caramel is ready, drip a small amount into a glass of ice water. If the caramel sauce turns into a wee ball, then it’s ready!
9. Pour caramel over shortbread layer, smoothing the top with an offset spatula or the back of a spoon. Work quickly, as the caramel will start to become rather sticky.
10. Place pan in fridge to allow caramel to set completely, about 15 minutes.
11. Now it’s time to make the ganache! In a heatproof bowl, melt chocolate in microwave in 30-second increments until it’s mostly melted. Add coconut oil, mixing to combine and melt the rest of the chocolate. Mixture needs to cool down some but remain pourable.
12. Retrieve pan from fridge and pour ganache over caramel layer, smoothing the top with an offset spatula or the back of a spoon. Sprinkle chopped, toasted pistachios and salt on top.
13. Place pan in fridge to allow ganache to harden, about 30 minutes.
14. Remove biscuit slab from pan by pulling up on parchment. With a sharp knife, cut into 36 biscuits.

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