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Coconut Milk Caramel Chocolate Shortbread Bars

5 from 7 votes
Prep Time 40 mins
Cook Time 25 mins
Course Dessert


Shortbread Crust

  • 1/2 C coconut flour
  • 1/2 C almond flour
  • 1/3 C coconut oil
  • 3 Tbs maple syrup

Coconut Milk Caramel

  • 1 can (13.5-ounces) full fat coconut milk
  • 1/2 C coconut sugar
  • 2 Tbs coconut butter
  • 1/2 tsp vanilla extract
  • pinch salt


  • 3/4 C chocolate chunks or chips
  • 3/4 C chopped walnuts
  • 1/2 C unsweetened coconut flakes or shreds


  • Preheat oven to 350°

Shortbread crust

  • combine all ingredients under "Shortbread crust" and mix until well combined and dough is formed. Line a 8X8 pan with parchment paper. Press dough evenly into pan.
  • bake for 10 mins


  • While the crust bakes heat a saucepan over medium low heat and add coconut milk and coconut sugar. Stir often until mixture begins to boil. Lower heat and simmer until the mixture is reduced by 1/3 (about 20-30 mins). Mixture should resemble condensed milk. Add in coconut butter, vanilla, and blend well. Remove from heat.

Layer and bake

  • Sprinkle chocolate, walnuts and half the coconut evenly over the crust. Pour the slightly cooled caramel over entirely. Sprinkle remaining coconut on top. Bake for about 20-25 minutes or until edges are slightly browned and bubbling.
  • sprinkle salt on top and let cool completely before cutting and serving
  • ENJOY xx
  • P.s. these can be stored in air tight container at room temp for 4-5 days or in the fridge for about a week.
Keyword bars, Vegan dessert