I made gluten and dairy free shortbread bars from Daily Dietribe, the recipe is here.
I substituted Earthbalance spread for the Earth Balance Coconut Spread. Failing to notice that *powdered* coconut palm sugar just meant running coconut palm sugar through a blender I substituted icing sugar. For nectar I used agave. These turned out really well. I didn’t need to smooth over with a knife because as I spread the topping on with my spatula it was already hardening and smoothing at the same time, work quickly!
These were really nice and chewy with a caramel like consistency. The bottoms are crumbly but good.