Shortbread ingredients:
1 cup cashews
1 cup dried, unsweetened coconut
1/2 cup dates
1/4 teaspoon sea salt
Chocolate ingredients:
1 cup cashews
1/3 cup coconut oil
1/3 cup maple syrup, honey or agave nectar
1/4 cup lemon juice
3 tablespoons raw cocoa powder
1 teaspoon pure vanilla extract
1 tablespoon water
1/8 teaspoon salt
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
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!
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Comments
Sherry
Dec 21, 2012
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Making these tonight!! Sharing over the Holidays.
The Rawtarian
Dec 21, 2012
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Sharing is over-rated heehee
megan
Jan 11, 2013
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unless it's sharing just the recipe!! ;)
The Rawtarian
Jan 11, 2013
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Haha touchee Megan!
CuriousCook
Dec 21, 2012
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Can I use Medjool dates in this recipe?
The Rawtarian
Dec 21, 2012
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Hi CC, yes, medjool dates are perfect in for this recipe :)
Blanka
Dec 21, 2012
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Can you sub cashews for walnutst or some other nuts? I'm not having cashews but I must have this shortbread thing!! :-)
The Rawtarian
Dec 21, 2012
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Hi Blanka, in the shortbread you could use walnuts instead of cashews if you had to (although it'd be better with cashews).
For the chocolate you need the cashews. So scrap the chocolate mentioned here and make this for your choco icing on top instead: http://www.therawtarian.com/raw-chocolate-icing
Blanka
Dec 21, 2012
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Thanks! I'm gonna try! ;-)
The Rawtarian
Dec 21, 2012
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Great! Do come back and tell me how it goes. That choco icing I suggested is also really good, so I think it will be a good combo :)
Blanka
Feb 02, 2013
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Hi!
Finally did it with the great success!! That choco icing is delicious and walnuts worked well. Tomorrow I´m doing your brownie.
thanks a lot for the inspiration! :-)
Stephanie
Dec 21, 2012
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What kind of coconut do you use for the shortbread? Sorry if this is a silly question
The Rawtarian
Dec 21, 2012
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Hi Stephanie :) You can use the dried coconut that you see in the baking aisle. It comes already dried and shredded and usually in a little bag.
Tina
Dec 22, 2012
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Not a fan of coconut. I looked up some suggestions for substitutions and found dry hemp seed. Do you think this would work or do you have another recommendation?
The Rawtarian
Dec 22, 2012
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Hi Tina, you've hit the nail on the head. Hempseed hearts are pretty much the only substitute that would work instead of coconut in the shortbread recipe. (They both have a similar texture and similar non-obtrusive flavor.)
Krizia Cortina
Dec 22, 2012
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Hmmm I have all the ingredients to make this except coconut oil, any substitutions you recommend?
The Rawtarian
Dec 23, 2012
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Hi Krizia, unfortunately the coconut oil is an absolute must since that is what makes the recipe harden when frozen. So... you can't make the choco part without it. :(
Baking Fairy
Dec 29, 2012
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How about cacao butter or avocado?
The Rawtarian
Dec 29, 2012
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Hi Baking Fairy - I haven't tried this recipe with either of those myself so can't comment :) Does cacao butter harden when cooled?
Angela Thomas
Dec 22, 2012
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Yummy! I just made this and had my hubby taste test before I froze it. He said it is perfect. Of course I had to taste it then also-if only I didn't have to freeze it!
The Rawtarian
Dec 23, 2012
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Hi Angela! You are awesome! I am so glad that you liked the taste. I think it gets even better once frozen. Do come back and let me know what you - and hubs - think!
Angela Thomas
Dec 24, 2012
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You were right! Notice I said "were." They are all gone now and I must wait patiently until the next batch freezes. I loved that my dates did not totally puree, so they added a bit of chewy sweetness after the chocolate melted on my tongue. The salt was nice also. It gave a bit of the sweet salty taste. I usually avoid salt in most of my deserts. I'm looking forward to trying some of the other desert recipes!
The Rawtarian
Dec 24, 2012
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I am a proud mama bear about my recipe :))))) xox
Heather
Dec 23, 2012
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I'm going to make this for Christmas...my mouth is already watering!
The Rawtarian
Dec 24, 2012
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You won't be dissapointed. But for xmas they will be even better if you can top with some kind of berry, like fresh or thawed raspberries for that extra special wow factor!
Bree
Dec 24, 2012
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These were fantastic! You were right about the lemon juice. I may use the chocolate part in all of my similar recipes.
The Rawtarian
Dec 24, 2012
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It does add another dimension, doesn't it? Do you think kids would like it or does it have too much bite?
Dana
Jan 04, 2013
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My kids and wife didn't like the lemon taste. No problem...more for me. I think next time I will try orange juice... Otherwise, they were delicious!
Susan
Dec 25, 2012
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This is my first raw recipe I've ever made. Becoming gluten free inspired me to try it. Omg It is the best ever! I'm taking it to the relatives for a holiday dinner tomorrow to make sure there's a desert for me. Now I realize I'm going to have to guard it! :-)
Posted from The Rawtarian App
The Rawtarian
Dec 27, 2012
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Hi Susan, you picked a GREAT recipe as your first raw recipe! Raw and gluten free go so well together. One leads to the other and vice versa :) Hope you were able to successfully guard it from fam :)
S
Dec 26, 2012
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A new raw favorite!!! Simple, easy to make, but loaded with flavor goodness! My boyfriend and I just love this desert!
Posted from The Rawtarian App
The Rawtarian
Dec 27, 2012
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Dear S, anything that the boyfriend loves is a success in my book :)
Otillie
Dec 29, 2012
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Just put a batch in our freezer. Can't wait!
The Rawtarian
Jan 06, 2013
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Hi Otillie :) Great to see you here :)
Sherry
Dec 30, 2012
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What size pan do I use?
Posted from The Rawtarian App
The Rawtarian
Jan 06, 2013
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Hi Sherry, to get the size as shown in the pic I used an 8x8 glass dish
Nadine
Dec 30, 2012
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Mmmmm so yummy! But I thought the chicolate tasted a little bitter. Is it from the lemon mixed with chocolate?
Posted from The Rawtarian App
The Rawtarian
Jan 06, 2013
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Hi Nadine, yes, the chocolate is a bit more on the acidic side due to the lemon juice. But I love that about them - and they are still sweet enough. Just right in my book :) You could decrease it in half next time - but I do think they are awesome as written and anyone making these should try them as written first :)
Emma
Dec 30, 2012
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I made these and added a thin layer of peanut butter (homemade) in between the two layers = HEAVEN
The Rawtarian
Jan 06, 2013
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Emma OMG that would be yum with homemade PB in the middle!
Debbie
Dec 31, 2012
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Love love love these! Love this mobile app too
Posted from The Rawtarian App
The Rawtarian
Jan 06, 2013
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Glad to have you here Debbie, and so glad you are enjoying the app! It has exceeded my expectations - and I love it too! I just couldn't go back to not having the app - especially because my computer is on a different floor of my house than my kitchen
Bernadette
Dec 31, 2012
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Question for you: is it possible to use some other form of sweetener? I serimes find dates to be a bit of a pain to work with.
Posted from The Rawtarian App
The Rawtarian
Jan 06, 2013
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Hi Bernadette, you may be able to use raisins instead. HOWEVER, if you are finding dates to be frustrating to work with, you need to soften your dates first! Soak them in warm water for half an hour, then pat them dry (very dry) with a clean tea towel.
(Also, it probably has a lot to do with the quality of your equipment. If possible, upgrade to a better food processor. You won't regret it!)
Jennie
Jan 02, 2013
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Hi, love your site! Do I need a high speed blender for the chocolate or will a regular blender do? Jennie
The Rawtarian
Jan 06, 2013
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Hi Jennie, if your blender is really crappy try soaking the cashews in warm water for an hour before making to soften them. (Be sure to dry them off well before using so that you don't accidentally water the recipe down with your wet cashews)
Sue
Jan 03, 2013
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These look great! Can I use xylitol instead of maple syrup?
The Rawtarian
Jan 06, 2013
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Hi Sue, I have never used xylitol, sorry.
Vivienne
Jan 04, 2013
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Hi. Made a batch this morning and they are amazing!! I love the lemon zingyness and found the shortbread just plain yummy to eat straight out of the blender!! Tweet (with pics) posted into cyberspace.
The Rawtarian
Jan 06, 2013
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Saw your tweet Viv! Divine!! xox
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