Line a loaf pan with parchment paper and set aside.

In the bowl of a food processor, add the dates, cashew butter, water, vanilla, and a pinch each of salt and cinnamon. Blend until the caramel is smooth. Add a bit more water if it’s too thick. Scoop out the caramel into a separate bowl, but leave don’t wipe the bowl clean – the remnants will help the shortbread come together!

Add the cashews and 2 tbsp of coconut oil into the food processor. Blend until the cashews reach a sandy consistency.

Pour the cashews into the bottom of the loaf pan and press it down firmly with a spatula, or with your hands, until compact.

Spread the caramel evenly across the shortbread. Place the pan in the freezer as you melt the chocolate.

To melt the chocolate, pour the sugar-free chocolate chips and 2 tbsp coconut oil into a microwave-safe bowl. Microwave at 10 second increments, stopping to stir each time, until the chocolate is completely melted. The amount of time will depend on your microwave, but it took me about 3 minutes.

Spread the chocolate in an even layer on top of the caramel and place in the freezer for one hour. Slice and serve when you’re ready to eat! These chocolate caramel shortbread bars keep well in the fridge for one week, or in the freezer for one month.