Ingredients

150g dairy free spread 125g Fairtrade golden caster sugar 220g Coop plain flour 400g Coop soft pitted dates, chopped 100g Coop cashew nuts 125ml almond drink 100g Coop 100% virgin coconut oil 100g vegan dark chocolate;

Method

Start with the shortbread: Line a 20cm square tin Beat together the spread and sugar with an electric hand whisk until pale and creamy, then add the flour Beat again until just combined Spread out evenly over the base of the tin, then prick all over with a fork Chill in the fridge for 30 mins Meanwhile, preheat the oven to 200°C/fan 180°C/Gas 6 Once chilled, bake for 25 mins until firm and golden. Leave to cool To make the date caramel: Place the dates, cashew nuts and almond drink in a food processor and whizz for 2-3 mins until very smooth Add the coconut oil and whizz again to combine Spread the mixture over the cooked base, then transfer to the fridge for 3 hours to set Melt the chocolate in a heatproof bowl over a pan of simmering water, without allowing it to touch the water Pour over the caramel and spread out evenly Return to the fridge for a further 2 hours to firm up, before slicing into 16 squares, using a sharp, warm knife