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