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 chocol