Raw Brownies 2 cups of medjool dates (they’re the squishier, stickier, tastier kind of dates) 1 cup of pecans 2-3 tablespoons of raw cacao powder 2 tablespoons of maple syrup (optional and can be replaced with any other liquid sweetener)
The Ultimate Caramel Shortbread from James Morton's How Baking Works cookbook. It’s not often that I am arrogant enough to believe that my recipe should be the standard on which all others are based. But here I am saying just that. It’s not only the best caramel shortcake I’ve ever had, but I’ve gone to great pains to keep the steps and ingredients very simple, too.