Recipe - Raw Millionaire's Shortbread
These are my go-to when I need a sweet treat. And, because they’re stored in the freezer, its easy to make up a big batch so you can grab one when the sugar cravings hit!
They are quite rich, so I chop them up fairly small, into 2″ squares, and I find this is always enough!
The process involves three layers which are then frozen. Easy peasy!
200 grams cashew nuts – you could use any kind of nuts but I love a cashew!
8 Medjool dates, or 16 smaller brown dates
2 tbsp melted coconut oil
1 tbsp chia seeds (optional but add a good crunch!)
Mix all ingredients in the blender, making sure you keep scraping it down with a wooden spoon. If it gets too sticky, add a little water. Once fully blended, smooth into a pre-prepared silicon mould, or a baking tin lined with baking paper.
10 Medjool dates, or 20 smaller brown dates
2-3 tbsp melted coconut oil
2-3 tbsp almond milk
50 grams of cashew nuts
Blend everything together. This layer should be a little runnier then the base. Pour over the base and put the whole container into the freezer whilst you make the chocol