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Salted Caramel Fudge Shortbread Bars

We believe that it is important to treat ourselves every once in a while, and this is definitely the recipe for the ultimate indulgent treat! With all natural plant based ingredients and no baking needed, you need to give this one a go!

This recipe was kindly created for us by Yasmin, For more recipes that feature our ingredients such as Cacao Powder, Maca Powder and Pink Himalayan Crystal Salt, you can visit her blog here!

Prep:15 minutes

Cook:45 minutes (in the freezer!)



  • For the Shortbread layer:
  • 1/2 cup coconut flour
  • 1/2 cup oat flour
  • 4 tbsps maple syrup
  • 2 tbsps coconut oil
  • Small pinch of Creative Nature Pink Himalayan Salt
  • For the Salted Caramel Fudge layer:
  • 200g dates
  • 1/2 cup tahini
  • 2 tsps Creative Nature Maca Powder
  • Small pinch of Creative Nature Pink Himalayan Salt
  • For the Chocolate Coating:
  • 80g cacao butter or coconut oil
  • 3 tbsps maple syrup
  • 4 tbsps Creative Nature Cacao powder
  • 1 tbsp tahini

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  1. Start by making the shortbread base. Add all the ingredients to a food processor and blitz until fully combined. Remove the mix from the blender and using your hands, take a small amount of the mixture and shape into a rectangular bar. Repeat with the remaining mixture until you have 6 bars. Place in the freezer to set whilst you make the fudge layer.
  2. To make the fudge, add all the ingredients to the blender and blend until smooth. Remove the bars from the freezer and divide the fudge equally between them, spreading into a smooth even layer.
  3. Return to the freezer to firm up for 30 minutes.
  4. Prepare the chocolate coating by placing all of the ingredients into a small pan and setting over a low heat, stirring to make sure that everything is fully combined. Once the cacao butter or oil has melted and everything is fully mixed, remove from the heat.
  5. Remove the bars from the freezer and coat each in a layer of chocolate. Return to the freezer for a final time to set.
  6. Remove from the freezer and allow to thaw slightly at room temperate before digging in. Enjoy!