Gingerbread Shortbread
Preheat oven to 350 degrees F and line an 8"x8" pan with parchment paper.
Whisk together almond flour, coconut flour, spices, and salt.
Add maple syrup, molasses, coconut oil, and vanilla. Mix to form a sticky dough.
Press into the pan firmly. Bake 20-23 minutes. Cool.
Medjool Date Caramel
Blend all ingredients until smooth, add more coconut milk only if needed to blend.
Spread on top of the gingerbread shortbread.
Chocolate Topping
Combine chocolate chips and coconut milk in a bowl and microwave approximately 1 minute on high to melt. Stir until smooth.
Drizzle and spread on top of the caramel layer.
Top/decorate with cookies and sprinkles.
Refrigerate overnight.
Carefully slice into 16 squares.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
