200g of plain flour
100g of dairy-free butter
A pinch of salt
50g of caster sugar
200g of dark chocolate
300g of pitted dates
40ml of boiling water
75g of dairy-free butter
100g of light muscovado sugar
150ml of golden or maple syrup
2 tsp of vanilla extract or vanilla bean paste
100g of Biscoff spread
20 x 30cm baking tin
Step 1Preheat the oven to 180°C. Grease and line a 20 x 30cm baking tin with baking paper.
Step 2Measure the flour, dairy-free butter, salt and sugar into a mixing bowl. Rub with your fingertips until the mixture looks like crumble. Then, tip into the prepared tin and lightly press down with your fingers until even.
Step 3Bake on the middle shelf of the oven for 12 minutes. Remove and set aside to cool in the tin.
Step 4Meanwhile, make the caramel. Put the dates and boiling water in a food processor, blend until smooth. Add the dairy-free butter, sugar, syrup, vanilla and Biscoff spread and blend until smooth and thick.
Step 5Roughly chop the chocolate and place it in the microwaveable bowl. Either melt it in the microwave in 30 second blasts or pour hot water into the bottom of a saucepan and bring to a simmer, put the bowl on top of the pan and leave the chocolate to melt. Once melted, mix until smooth.
Step 6Dollop the caramel over the biscuit base and gently spread it out to an even layer. Pour over an even layer of the melted chocolate.
Step 7Leave to cool, then transfer to the fridge to set for 2 hours. Heat a sharp knife under the hot tap and use it to slice the shortbread into squares.