Overview

These raw chocolate shortbread bars call for a lot of lemon juice, but that's the secret ingredient that makes the chocolate taste a bit more zingy (like chocolate cheesecake) rather than just like pure chocolate. This gives the chocolate a deeper dimension and more of an adult flavour.
  • Prep Time

    10 min
  • Total Time

    1 hour 10 min
  • Suggested Servings

    12 servings
  • Yield

    1 pan bars
  • Shelf Life

    1 week in freezer
  • Equipment

Ingredients

Nutrition Facts

Directions

  • 1. Process: Place all shortbread ingredients in the food processor. Process until the mixture sticks together and the dates are well processed.
  • 2. Dump shortbread mixture into your pan. Press the crust down firmly in your dish with your hands. (Shortbread base is now done.)
  • 3. Blend: Place all chocolate mixture ingredients into a high-speed blender. Blend until very smooth.
  • 4. Pour/deposit chocolate mixture on top of shortbread, similar to pouring icing on brownies. Smooth with the back of a spoon.
  • 5. Freeze: Cover and freeze for at least 1 hour. Always store these in the freezer.
  • 6. Eat! I like to slice a frozen piece, then let the slice thaw out on the counter for 15 minutes or so.

The Rawtarian's Thoughts

By The Rawtarian

These are freezer bars. I tend to make them in a square baking dish.

if you're having trouble getting the chocolate mixture to blend properly, turn your high-speed blender off and insert a spatula down one side to let a pocket of air down near the blades. Then remove the spatula, put the lid back on and continue blending--going from slow all the way up to fast again.

You must use the coconut oil in this recipe. It's what makes the chocolatey mixture thicken in the freezer.

These raw chocolate shortbread bars call for a lot of lemon juice, but that's the secret ingredient that makes the chocolate taste a bit more zingy (like chocolate cheesecake) rather than just like pure chocolate. This gives the chocolate a deeper dimension and more of an adult flavour.

These bars need to be stored in the freezer.

I am addicted to these right now. Serve them with thawed raspberries thrown on top = dreamy!

Nutrition Overview

B+grade
  • This recipe is very low in Calories, Carbohydrates, and Sodium.
  • This recipe is a noteworthy source of Iron.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

392 votes
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lol Sara S. . Well said!

382 votes
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I bought a food processor just so I could make these !! thank you so much for posting this recipe, I totally loved them !! x

353 votes
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Gabrielle, next time you'll perfect it :)

All

49 votes
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Oh my goodness! These are so yummy. Next time I might try some spices instead of lemon juice.

Posted from The Rawtarian's Raw Recipes App

45 votes
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Absolutely, Rebecca! Spice 'em up! :)

53 votes
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Simply wonderful!

51 votes
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I have to agree with you on that, Heather! :)

55 votes
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Hi! I made this recipe yesterday and it was delicious! i received only compliments, everybody loved the lemon flavour con the chocolate, very original! Thanks a lot for this and all the recipes on your website! ;)

59 votes
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Great to hear, Camila! Gotta love getting compliments!

57 votes
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I just made these and substituted raisins for dates ( I didn't have any) and used almond butter in place of coconut oil since I have a sensitivity and they turned out absolutely amazing thank you for this sinful recipe!

59 votes
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Great substitutions, Adriane. I'm glad you liked these!

65 votes
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These have become a staple in my life!!

61 votes
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Good to hear, Brenda! :)

108 votes
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Just made my first batch today and they tasted absolutely delicious. I might put a little less lemon juice in next time though. Thank you for another delicious recipe!

Posted from The Rawtarian's Raw Recipes App

97 votes
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You are very welcome, Jennifer! I'm glad you liked 'em!

92 votes
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I am not able to print this recipe properly. It comes back in some foreign language that I can't understand? Any suggestions??

94 votes
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Strange Virtue! Can you cut and paste into a Word doc instead?

112 votes
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What is raw cocoa powder? Can I use raw cacao powder instead? Thank you!

50 votes
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Hi Rebecca, Either is fine :)

79 votes
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Sounds amazing but any chance of making this nut free??

54 votes
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Hi Jessica :)

No chance on this one, BUT I do have lots of good nut-free sweet recipes here :) https://www.therawtarian.com/recipe-categories/raw-nut-free-sweet-recipes

73 votes
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I have made this recipe heaps of times, it is one of my favourites.
I went to make it yesterday and realised that I didnt have any cashews so I substituted cashews for macadamias - it was delish!
Thank you for your awesome site :)

64 votes
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Ooh, those would have been good! (and you are welcome!)

81 votes
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I made these on my lunch break and shared them that evening at the CO-OP.... so hard not to eat the batter 'must share.... must freeze'

83 votes
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lol, I hear you on that! :)

86 votes
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What is the cashew nut sub if using cashew butter instead?

So excited...

77 votes
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In the "chocolate" part 1:1 substitution is fine. (1 part cashew = 1 part cashew butter.)

In the "shortbread" part - it won't work. Because it will be too runny and not like a shortbread bar

79 votes
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Love them! Fantastic recipe :)

Posted from The Rawtarian's Raw Recipes App

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