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!
Base
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.
Caramel
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 chocolate topping.
Topping
100 grams melted cocoa butter
60 grams raw cacao powder
2-3 tbsp melted coconut oil
Blend all three ingredients. Hey, you made chocolate! This should be like a runny chocolate sauce, perfect for pouring. (Also pretty good eaten on a spoon straight from the blender!) Adjust quantities if necessary. Remove your container from the freezer and pour the chocolate over the top. It should start to set on the cold surface.
Put the whole lot back into the freezer for at least 4 hours. Slice into squares, and store in the freezer!
