Raw Millionaire Shortbread

Raw Millionaire Shortbread

These Raw Millionaire Shortbreads contain some of the best ingredients that will give you energy and keep you and your cells happy.

These delicious gooey treats are packed with an array of healthy fats, fibre, vitamins and minerals. Here is some nutritional information on what you’ll be enjoying…

Coconut oil

Cold pressed extra virgin coconut oil is an extremely healthy fat that is high in lauric acid that can help lower cholesterol and blood pressure. Coconut oil also has antifungal properties, that have been shown to help fight flu and yeast infections by reducing yeast in the body. 

Dates

Dates are rich in fibre, calcium, sulfur, iron, zinc, potassium, manganese, copper and magnesium which are all beneficial for optimal health.

Cashew Nuts

Cashews are a good source of protein and are rich in iron, selenium, magnesium and zinc. The copper content cleanses the body to eliminate free radicals. They are also a good source of phytochemicals and antioxidants that protect us from some diseases.

Oats

Oats contain beta-glucans, which is a type of soluble fibre that slows down the absorption of carbohydrates into the bloodstream. This slower digestion prevents dramatic spikes in blood sugar and insulin levels that would otherwise encourage our bodies to produce and store fat.

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These little darlings are dairy, wheat and refined sugar-free.

To make these shortbreads gluten-free, use gluten-free rolled oats and if you’re allergic to nuts you could substitute the cashews for seeds (like sesame) or just use more oats.

I hope you enjoy.

Much L O V E

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Raw Millionaire Shortbread
Print Recipe
Servings
10 Squares
Cook Time
40-50 Minutes to set
Servings
10 Squares
Cook Time
40-50 Minutes to set
Raw Millionaire Shortbread
Print Recipe
Servings
10 Squares
Cook Time
40-50 Minutes to set
Servings
10 Squares
Cook Time
40-50 Minutes to set
Ingredients
Base
Middle Caramel Layer
Top Chocolate Layer
Servings: Squares
Instructions
Base
  1. Firstly simmer a few inches of water in a saucepan and place a glass bowl over the top and melt the coconut oil (you will complete this step for each layer).
  2. In a food processor blend the oats and cashews into a fine crumble, then add the coconut oil and maple syrup until it comes together and is thick and sticky.
  3. Line a loaf tin with cling film and pour the base in pressing down firmly. You want it packed nice and tight
  4. Place in the freezer while you make the caramel layer.
Middle Layer
  1. Blend the dates in a food processor with the melted coconut oil, then gradually add the water till it becomes thick and caramel like (you can soak the dates in water for 1-2 hours prior so they are easier to blend if your not using medjool). I used my Nutribullet for this part because it is more powerful than my food processor. You will eventually get the right consistency using a food processor though.
  2. When ready spread evenly on top of the base and then put back in the freezer.
Top Layer
  1. Melt coconut oil, then add your maple syrup and cacao powder.
  2. Stir thoroughly for a few minutes until it has thickened well.
  3. Pour evenly on top of the caramel layer and pop into the freezer to completely set.
Recipe Notes

When they are ready cut into 10 individual squares and enjoy once they have defrosted slightly so the chocolate and caramel is nice gooey. Store in the freezer.

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