These almost raw chocolate caramel shortbread treats could well be the perfect Bake Off treat!
- Blend the oats, shredded coconut, salt, dates, and vanilla bean powder into a super fine meal. Add the coconut oil and almond milk and process until fully incorporated.
- Divide and firmly press the crumbs into the cavities of a 12-cavity mini cheesecake pan. Blend the cashews, dates, almond milk, cashew butter, coconut oil, cacao butter, and sea salt on high speed until smooth and creamy.
- Divide the cashew caramel cream between the cavities then level with the back of a spoon.
- Transfer the pan to the freezer and chill the shortbread for at least eight hours.