Raw Millionaire Shortbread
Servings
10Squares
Cook Time
40-50Minutes to set
Servings
10Squares
Cook Time
40-50Minutes to set
Ingredients
Base
Middle Caramel Layer
Top Chocolate Layer
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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