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

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lol Sara S. . Well said!

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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

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Gabrielle, next time you'll perfect it :)

All

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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

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Absolutely, Rebecca! Spice 'em up! :)

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Simply wonderful!

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

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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! ;)

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Great to hear, Camila! Gotta love getting compliments!

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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!

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

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These have become a staple in my life!!

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Good to hear, Brenda! :)

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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

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

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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??

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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!

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Hi Rebecca, Either is fine :)

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

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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

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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'

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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

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Love them! Fantastic recipe :)

Posted from The Rawtarian's Raw Recipes App

60 votes
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That's awesome, Rob! Glad you like! :)

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:)

64 votes
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Hey, ive eaten this slice before when a friend made it for me and I loved it. I made it myself yesterday and I think I used too much lemon juice as its very tangy!! Cant remember if I used the 1/3 cup or the 1/4 cup! Do u recommend the full 1/4 cup or is it ok to use less?

Posted from The Rawtarian's Raw Recipes App

60 votes
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My guess is that you used the 1/3 cup Breeza :) Next time even using 1/8 or 1/4 should be fine. (Don't omit it completely though)

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WOW!! So good! I used a bit of both honey and agave, about a quarter cup total.
These are amazing... as with all your recipes I have tried! Thank you for sharing!!

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So glad you enjoyed, Suezie!

65 votes
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Great recipe! I use 1 and a half times the amount of ingredients- except a quarter less dates, a quarter less lemon juice, 1x extra heaped tablespoon more cacao powder and an extra third of a cup of coconut water towards the end to thin out the topping. Its now like velvet! In fact Im almost feeling bad eating it as its soooo decadent!!! Lol!

66 votes
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Great tips Mike!

60 votes
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These look delish but I am not a fan of shredded coconut. Any ideas for a substitution?

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Hi Ellen!

Instead of shredded coconut, you can use hempseed hearts (aka hemp seeds) instead.

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thank you for responding!!

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My pleasure Ellen :)

62 votes
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I AM IN LOVE!!! These were so easy to make and so darn delicious! I made them for a co-worker's b-day and nobody could believe that they were healthy or raw!

57 votes
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Love to hear this, Krystal. Glad the shortbread bars impressed!!!! :)

75 votes
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One word - Amazing!

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So glad you liked, Caroline

76 votes
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We've been enjoying these bars for a long time now. Last time I made them I was out of raw cashews and had no lemon juice. I had some raw black pepper cashews and used fresh squeeze organic OJ instead.
We loved them! Any port in a storm, right?

Matt

76 votes
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Hi Matt,

Black pepper cashews! Interesting. Nice twist, I bet!

Glad you found a way to "make it work!"

78 votes
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How long will these keep in the freezer for?

72 votes
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Hi Am,

Indefinitely - but usually once something's been in the freezer for more than 2 weeks I start to get a little turned off by it haha

83 votes
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Loved this recipe and it was a hit with all my friends. Thank you. I was wondering if I could substitute something for chocolate if I just wanted a lemon topping that would be firm and have a texture similar to the chocolate. Any ideas?

73 votes
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Hi Nefredia,

I like the way you think! Sounds yummy.

I'd say keep it simple - make the exact same recipe, omit the cacao, add a bit more lemon juice and maybe 1 tablespoon fresh lemon rind. It won't be very yellow colored - maybe you could add a tiny bit of turmeric to get a vibrant yellow color, but it might impact that flavor so be careful with that!

87 votes
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these are truly amazing!! thanks so much for your easy, and tasty recipes! I need to try something other than desserts, but can't seem to get past the desserts! hmmm....back to the freezer ;-)

65 votes
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I totally hear you on the desserts, Annie!

73 votes
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I forgot to rate it! 5/5!

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An excellent rating, thank you!

68 votes
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Oh my! I am SUCH a big fan of this recipe. My 4 year old daughter made it with me and she didn't like the chocolate straight out of the blender, and I was worried about the strong lemon flavour, but once the recipe had set it was completely delightful to every one of my taste buds, and my daughter keeps pinching them from the freezer. Thank you so much, and I look forward to trying many more of your recipes. You're a gem xx

64 votes
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Aw, thanks Lisa. I'm glad your daughter approves of these! :)

69 votes
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I was not so sure about this recipe when I tasted the liquid chocolate, but after it froze you totally get the chocolate "cheesecake" taste! Love this, thanks so much!

Posted from The Rawtarian's Raw Recipes App

67 votes
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So glad you're enjoying Davida!

66 votes
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Totally agree with Amanda, I could live off these!!
Thanks for yet another fab recipe! x

63 votes
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These ARE pretty tasty! And you are welcome! :)

65 votes
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I took these yummy treats to work and everyone loved them. They couldn't understand that is wasn't real chocolate but cashews. I will definitely be making these again. Thank you.

Posted from The Rawtarian's Raw Recipes App

69 votes
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Karyn, isn't it the best surprising the non-raw folks with such good eats?

60 votes
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Is there any way these recipes could be dehydrated rather than frozen?

Posted from The Rawtarian's Raw Recipes App

54 votes
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Hi Tracy,

I don't think the chocolate would dehydrate very well, since the oil won't dehydrate well. In other words it won't get very dry :)

The base would probably dehydrate okay though.

Overall I don't tend to use my dehydrator to make raw sweets, I find it takes too long and the results aren't really worth it. Freezing is easier

55 votes
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Been making a few of your recipes. This is an all time favorite. Have made it several times already and everyone loves them. So delish and easy to make.

58 votes
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Lookin' gooood Sam! My only question --- can I have a bite??

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Can you substitute with other nuts if you can't eat cashews?

Posted from The Rawtarian's Raw Recipes App

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Hi Audz,

Re: the shortbread base, you can use walnuts (or pecans) instead of cashews and that would be fine.

But re: the chocolate part, it's not as easy to sub. I might actually use bananas (or avocado) instead of the cashews in the chocolate topping part.

66 votes
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Can you substitute the base with other nuts instead of cashews?

Posted from The Rawtarian's Raw Recipes App

60 votes
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Hi Audz,

Re: the shortbread base, you can use walnuts (or pecans) instead of cashews and that would be fine.

55 votes
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I could live off these! I would choose to eat these over a lot of other things I would normally eat. I am thinking of using the chocolate mixture to roll into balls and then roll them in coconut to turn them into truffles. Yum! Thank you so much for such a yummy recipe.

Posted from The Rawtarian's Raw Recipes App

66 votes
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Yum Amanda! If you make the little balls I would try freezing them so that they stick together. Then they'd be like little frozen coconut cheesecake bites or something. Yum!

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Oh.My.Gosh. These rock! 1 little square and I am happy, full and waiting til tomorrow so I can fit...have..another, lol. Awesome!

55 votes
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Chrissi, these look awesome! Yummy :)

59 votes
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These are so good I've made them several times and I've never used the lemon! I didn't spot that ingredient before. My other half says they're the best biscuits he's ever had! :)

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Nice words from your DH, Caroline :) Glad you liked! So have you used the lemon yet?

56 votes
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Not yet, I'm making them again this week for my sons 2nd birthday in muffin cases along with the your banana cream pie recipe. (He is mad for bananas and cashew nuts!)I think I might wait and try the lemon next time! Thanks for your recipes, they are divine!!!

69 votes
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Those sound like some wonderful birthday treats, Caroline :)

60 votes
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Oh Nellie-o. Yum! Have been holding out to blender make these. Glad I did. Super smooth choc & lemon is so unexpected but so right. :)

Posted from The Rawtarian's Raw Recipes App

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Unexpected and so right = exactly the way I feel about this one Renae!

61 votes
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I have made this recipe multiple times and I love it! The first time I tried it, I was really undecided about the lemony taste, but it really grew on me! Just one question. I follow the recipe to a T, but I find that the bottom part crumbles too easily and i have to eat it with a spoon. The last time I made it I added maybe 2-3 more dates to see if it will stick any better but no luck. Any suggestions?

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Glad the taste has grown on ya! It's subtly addictive :)

Re: crumbly, I'd say two things: maybe you are not processing it for long enough, also, maybe you are not PUSHING IT DOWN into the pan hard enough. :) Not sure if interested, but I have a video tutorial that shows me making the bars from start to finish in the members-area (TRK)

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Schay's Review

Raw chocolate shortbread bars
5
5 out of 5

This is absolutely delicious! ! I made my own variation with carob instead of chocolate, and added walnut and cashews in the "chocolate". I didn't add lemon juice, just plain water. I'm not sure if it will go well with carob, but I'll try next time. :-)

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Puurrrrrrty! My only question is.... can I have a bite? ;)

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Schay's Review

Raw chocolate shortbread bars
5
5 out of 5

Sure you can! ;-)

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Thankies! nomnom ;)

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hayley :)'s Review

Raw chocolate shortbread bars
5
5 out of 5

Laura-Jane I love you!

This is my fave yet!! The tanginess of the lemon totally does it for me. I had a bit of a blip and had chunky choc as food processed it first! Saw it should have been blended so scrapped it off and shoved it back in. This is amazing!

I love it so much that I am going to skip the 'shortbread' and put the choc in candy moulds and out them in freezer so they go like truffles/sweeties.

You are a food angel! 0:-o

x x

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Love you too, Hayley ;)

So glad they tickled your fancy. Love the idea of truffling them!!

xox

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Hi !
I so love the recipe ideas you share with us. My son and I are both chocolate lovers so would love to make this recipe,however, my son has type two diabetes which always causes me to ponder over the sweetening dilemma. We use liquid stevia for sweetening but it doesn't have the volume and consistency of the sweeteners you are using. I am wondering if you might have any ideas of how we could do substitutions here. Thank you for any help.
Love blessings ♥

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Hi Carol!

Aaah, yes, I too am a chocolate lover :) I use liquid stevia for some recipes, especially for liquid recipes, like in chia pudding for example.

In this recipe,
1- crust - the dates provide the sweetness in the base, plus they provide bulk and stickiness. A lower glycemic option might be to used dried apricots instead for bulk/stickiness (and they are much less sweet) and then add some liquid stevia to bump up the sweetness
2. chocolate - you can omit the liquid sweetener and then sweeten to taste with stevia - or also maybe you could use half the called for sweetness, and then add a bit of stevia also

hope these ideas help Carol!

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Is there a low fat diet way of making these please ? As they look yummy but i don't want to put the fat on my body

72 votes
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Hi Sherie,

Not really :) But why not make a batch, freeze it, and eat small portions? It will keep for a long time in the freezer

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I just made these last night. They were a bit to Tangy for me , maybe from the lemon juice? The chocolate was also lighter in color than your photo. Yours looks like dark chocolate, mine looks like milk chocolate. I'm pretty certain that I measured the lemon juice carefully to a quarter of a cup. Maybe it's my taste buds. I'm puzzled.

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Hi Christi,

It definitely is the lemon juice that provides the "tang" :)

I am sorry that it didn't do it for ya! Next time perhaps reducing the lemon juice would be good for your tastebuds. As for the color, it could be as simple as the white balance / difference in cameras and lighting. Your texture looks perfect.

94 votes
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Hannah Patterson's Review

Raw chocolate shortbread bars
5
5 out of 5

Love this. I'm about to make them - do you soak the cashews first? Just to get rid of the enzyme inhibitor?
x

66 votes
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Hi Hannah, no need to soak at all.

If you want to soak, you can soak the cashews for the "chocolate" part. Do not soak the base cashews though, unless you are going to dry them out first (they will be too wet if you soak them)

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Hi, I am new to making raw desserts, but I like experimenting.
What do you mean by "1 cup dried, unsweetened coconut"? Are they coconut flakes or the nut itself?
Thanks and forgive me for the possible silly question! :)

85 votes
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Ema, coconut flakes :)

94 votes
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After I invited a neighbor to lunch she advised me that she only ate raw foods, NO dairy, NO meat and NO grains. She is gluten intolerant and has Celiac Disease. this is the first time I ever heard of someone eating only raw foods! I am a Butcher's daughter! I want to show my neighbor that I can make a nice raw foods lunch but I am stymied finding ideas or recipes that eliminate all the above NO foods. Can you help me ???

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Hi Jeriko! The good news is that here on my website all of the recipes will do the trick!

I can suggest my "raw brownie recipe" as a great easy one to start with for you - as long as you have a food processor. Then even a simple salad with lots of nice fresh veg will be easy for you to create for a the main lunch dish.

Good luck and keep us posted on how it goes!

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Elena's Review

Raw chocolate shortbread bars
5
5 out of 5

These are delicious, made them and the carrot cake tonight, the best recipes I've found:)) thank you so much I love your site:)) my toddler is loving them also.

96 votes
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Hi Elena, you've picked two fabulous recipes. Nice variety too! Next one to try I would suggest my raw apple pie that goes in the freezer. Or my banana cream pie!

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Natalia's Review

Raw chocolate shortbread bars
5
5 out of 5

This is my favorite dessert at the moment! Love it! Thanks for the recipe!

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My pleasure Natalia! My main complaint about this recipe is that I gobble it up too fast :)

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Jodi 's Review

Raw chocolate shortbread bars
5
5 out of 5

These are truly delicious! I love my raw chocolate desserts, but that shortbread/pastry type 'old world' naughtiness is what I crave and this was 1000% better! I don't have a hi-speed blender so I melted my coconut oil first and used a little more maple syrup and tiny bit more water. Next time I am going to make 1.5 (or even 2 x) the base to that ratio of icing, just for my taste and wanting more of that yummy base! Thanks so much, your website is fabulous and your recipes are always my 'go to know they will turn out awesome!' source! x

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Hi Jodi,

Lol re: old world naughtiness. I have those cravings more than I would like to admit!

I am honoured to be your source for go-to-know-they-will-turn-out-awesome. That's what I strive to be and it tickles my heart to read you write that. :)

103 votes
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Melissa's Review

Raw chocolate shortbread bars
5
5 out of 5

these were soooooo good I've made them a couple of times but I used peacans instead of cashews I just like peacans more then cashews came out great! thanks for sharing........ LOVE, LIGHT AND HAPPINESS

96 votes
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Hi Melissa, so glad you enjoyed. Interesting idea to sub pecans for the cashews. Did the color change quite a bit?

105 votes
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Tanya's Review

Raw chocolate shortbread bars
5
5 out of 5

I am new to raw food diets and currently am starting on two days raw foods per week. These are amazing! filling, satisfying, nourishing, moreish..... I have to say these are my favs at the moment out of the sweet foods on here.

93 votes
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Awesome Tanya! Welcome to the wild and wonderful world of raw foods :)

101 votes
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Yummy, yummy, just made them last nite:)

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"Yummy, yummy yummy I've got shortbread in my tummy" <singing>

lol

132 votes
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sara's Review

Raw chocolate shortbread bars
5
5 out of 5

I made these today for the first time and they were amazing. We have made a few of your other recipes and they dont disappoint! Thanks so much for your amazing and tasty recipes. Our kids love them and can eat them for breakfast, brilliant!

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<beams> Sara!

:)

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This is a great dessert

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Hi Nunn! I am so glad you enjoyed it :) It's one of my faves

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I would use a little less lemon juice next time and a little less salt, otherwise was perfect. I had a lunch party and the guests loved it, although I took out of the freezer 15-30 minutes before serving, they were lovely. Next day we had them straight from the freezer and were so much better. My husband is delighted I've found a replacement for chocolate that is even nicer and so much healthier.

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Awesome Karen!!

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Farah :)

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Im just getting into raw, Of course this recipe caught my attention. Question though, when using dates in recipes is it usually dried? or fresh?

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Hi Lacey, dried or fresh are both fine. Fresh is best (just remember to remove the pits) but MANY people used dried because they are much cheaper. Either is fine

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I made these and they are so delicious, thank you soooo much for this recipe! I would use a little less lemon juice next time, but I'm not a big lemon flavor fan in general.

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Hi Haley, so glad you enjoyed! You can reduce the lemon by half if you like, but I do recommend keeping at least 1/2 the lemon juice in the recipe

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I added choco chips, sprinkled quick oats on top of choco and cut up fresh strawberries on choco topping. Can anyone say delicious!

Posted from The Rawtarian's Raw Recipes App

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I have made this and shared with friends. We absolutely love this and it is so easy to make. I did add a small amount of cacao butter to the chocolate though. Just to firm up a little bit. Thank you for sharing this recipe :-)

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Awesome Juliana!

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I'm really glad I tried this. I ran out of cashews, so in the base, I replaced a 1/2 cup of cashews with 1/2 cup sunflower seeds, and I saved what cashews I had left for the chocolate topping. Verdict: SOOO GOOD! I am so glad I'm the only person in my house who eats raw, haha. More for me! :)

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Sophie, I am totally the same way. I hate to share lol

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SoooooooOooooo Good! Had to bring half of it to work today and everyone loved it! people could not believe it was raw :) Thank you SO much for all these recipes!

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You are much more generous than I, Cristina! ;) Keep spreading the good word!

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I make these allll the time. They are absolutely amazing!

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Grace :)

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Gabrielle, next time you'll perfect it :)

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Think I blended the base to long as its a bit sticky.. Still tastes good but looking forward to my next batch..

Posted from The Rawtarian's Raw Recipes App

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Just made them - husband said woohoo!

Posted from The Rawtarian's Raw Recipes App

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Becky, when a husband says "Woohoo" we call that a resounding success :)

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Yes, just as you described, definitely my favourite too, together with the refrigerator carrot cake. The lemon juice and the raspberries on top turn these slices into a delish desert! Thank you :-)

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You're welcome, Ellen! You've chosen some excellent recipes to make :)

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The whole family loved them.

Posted from The Rawtarian's Raw Recipes App

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:) Jennifer

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OMG!! These bars are sooooo goood that my friend and I ate the whole pan in one night!!! The crust being chewy, sweet with the bit of salt mixed with the topping being creamy and the "zing" of the lemon juice made my taste buds burst with happiness! I soak and dehydrate all my nuts, so the only change I made was to use my "crispy" cashews. Thank you so much for developing this fantastic yummy "raw" dessert. Another friend of mine emailed me this recipe and am so grateful she did! I have made your dehydrated "dill pickle" kale chips which are awesome, but had not found this recipe! I also love that it is refined sugar free with only 1/3 cup of maple syrup. This is now my favorite dessert. Which I maybe making every weekend!!

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Lol Awesome Terrilynn!

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These bars were amazing!! Thanks so much!

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Hi Laura, You are welcome :)

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Which dates are preferable, here in Istanbul we have harder chewy ones or really big soft mushy sweet ones ?

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Hi Susan, Either could work, but if given the choice definitely go for the really big soft mushy sweet ones :)

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This was hit with my family, thanks:)

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You're more than welcome, Eva :) Glad they were a hit!

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I'm wondering if you could add a layer of caramel sauce between the chocolate and the base to make 'millionaire shortbread' (is that a british thing?). I looked at the sauce recipe, do you think it would work? I'd love a salty chocolate caramel treat!

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Hi Lizzy, could be a British thing as I have never heard of it here in Canada. That being said, I am sure it would be delicious! You could use the TRK caramel sauce, but perhaps add 1 tablespoon of coconut oil to the caramel sauce to ensure that it freezes in the freezer.

This could be very yummy!

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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

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So glad that it was worth it Jules. Food processors are awesome, I use mine ALL the time!

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The bars were a hit with my boyfriend and our friend! However, my boyfriend told me he wouldn't eat anymore of them because it was my "Expensive" dessert...he would stick with his SAD store bought cookies worth $3 a box. Lol! Whatever!

I think I used too big of a glass dish because the thickness of the shortbread was much thinner than the chocolate. It's the only dish I have so I'm thinking of doubling up the recipe next time to get the thickness I like. ;-)

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Hi Rhinda, that is much better than him wanting to eat the whole batch!!! LOL (I don't like sharing heehee). So glad they worked out well for you!

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I just put my first batch of shortbread bars in the freezer! Can't wait to eat them!

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It's in the freezer. . . thumbs up so far from my son and I, the topping is yummy :)

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Melissa, thumbs up from a son is always a good sign :) Glad to have you here and hope it turned out as well as you'd hoped!

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I really love these! Thank you so much for the great recipe!!! I'm on my second batch...and although they are great, after two back to back batches I'm getting a little tired of the tangy chocolate taste and the coconut. Do you think if I subbed the coconut in the base for Hemp seeds and the lemon juice in the chocolate for vanilla it would give it a less cheesecake like taste and still work?

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hi Barbara, yes! Great ideas and very astute substitution suggestions. Truly.

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Any idea on the nutritional info per bar? Or batch?

Posted from The Rawtarian App

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Hi Shannon, Sorry I am unable to provide. But if you enter all the ingredients into an online calculator (like fitday) you'll get your answer :)

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best ever best ever best ever best ever best ever best ever best ever best ever best ever best ever

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lol Sara S. . Well said!

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Would it be possible to substitute almonds into this recipe? They are the only nuts my mum is not allergic to and I thought this would be great to make for her birthday. Thanks

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Hi Linda, for the BASE (crust) you can definitely use almonds instead of cashews.

But for the topping, I am going to suggest a different, nut-free recipe for you: http://www.therawtarian.com/raw-chocolate-icing

The chocolate icing recipe above written up with this shortbread recipe is much better so make that if you can, but if you can't do nuts the link is a good substitution.

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These squares are unbelievably easy to make, and absolutely delicious! I'm converting more and more of my food choices to "raw". Thanks SO much for helping to make the transition an easy one! LOVE , LOVE, LOVE your site, and your recipes, and your enthusiasm! I'm happy to be excited about food again! :)

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:)))))))) Sherry

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Hi Laura, hope your day is fantastic! I just love the shortbread, my husband love it too as do my children!!! I want to know how long can I keep them in the freezer for, its just that we love them so much I thought i would make a double batch and have them ready in the freezer when I needed them. I also just want to tell you that I lined the tray with baking paper it worked a treat. Once the shortbread was set I lifted the paper out of the tray and was able to slice up the shortbread on my copping board it was perfect and so easy to cut up this way. I then placed them in a container and returned it to the freezer, having individual peices ready for me!!!!!!!!!! You are a star and a raw food princess!!
Kindest regards Gracie xox

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Great tips Gracie! xox xox

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Hi hope your having a great day!!!! OMG I just made the shortbread and it worked perfectly for me. I love the taste of the topping, I wasn't going to waste any of it!!!! It tastes amazing, thanks so so soooo much, your a gem!!!!! Cant wait to eat it.
Kindest regards Gracie xo

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Hi Gracie, so gald you liked :) xox

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Thanks:)

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This may be a silly question but the dried unsweetened coconut is that from a packet or is that a fresh coconut??

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Mandy - packet!

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Hi there!
I can't find any coconut oil where I live (small town in France), is there any substitute I could use instead? Thanks

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Bonjour Celine! Sorry, there is no substitue for coconut oil - it is important because it will solidify when cold. No other oil will do

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Oh wow I've been experimenting with these. I have to say the bases is the best and I've added coconut meat to the chocolate topping and it's amazing.

Posted from The Rawtarian App

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Hi Mel, ooooh take something good and sweet, add real coconut meat from a young Thai coconut and YUM - even better!

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omg. i just made these and they are amazing!!!

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Hi Grace, so glad you liked :)

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Making these right now...they should be a hit for the next raw food pot luck I attend. But these are for me.

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Hi Rhonlynn! Hope they were a hit!

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I just drooled all over my keyboard. I'll definitely be making these soon.

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Hi Jess, I hate it when that happens! Lol

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Update: The cookie bars were a huge hit at the family gathering, and EVERYONE who tried one wanted the recipe! My mom is begging me to bring more next time I come to visit and I've already emailed the link to your page to at least three people <3

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Hi Kelly, now that is what I call a success!!

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Oh my gosh DIVINE!

Posted from The Rawtarian App

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Tracy :)

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i've just made these with lime juice and royal agave syrup. next time i'll add a sprinkle of chili to really get a Mexican taste :-)

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Fun! Ole!

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Yum! I made these to go with my lunch (the raw cream cheese), but my new food processor was giving me grief with the cream cheese, so I was starving. Luckily, the cookie bars hardened very quickly in my freezer, and I enjoyed my dessert first :) Since I don't have enough coconut to make another batch, I decided to be kind and share this batch at a family gathering tomorrow night (yeah, I know...sharing is overrated ;) On a side note: I was surprised at how hearty these are...I was very hungry and two small bars and a glass of water later I felt quite satisfied!

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Dessert is always best served first! heehee. I suppose you are allowed to share  -sigh. 

<3 Kelly!

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Most delicious thing ever! I made a batch last night and am ashamed to confess that they're almost all gone...

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Haha I understand this completely Marita! This happens to me all the time too heehee. This recipe is one of my current faves too! Yummy...

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Hi! Just want to first say I love your sight. Just started being practically raw and can't wait to try your recipes. I just made these lovely looking chocolate shortbread bars and so looking forward to trying them. I used an 8x8 pan which seemed to have worked. Can you cut the bars in once frozen so that you can just grab one when the urge hits instead of fighting with the full frozen dessert?

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Hi Corrina, glad to have you here! Yes, once it's frozen you can cut into pieces, but you will want to keep all the pieces frozen as well.

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Loved them! Can't wait to bring samples to my family gathering. My sister and niece also eat raw so it will be nice to share your great recipe! Cant wait to try more of your recipes.
Thanks for sharing your wealth of information.

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My pleasure Corrina, glad to have you here :)

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Just checking that the coconut oil should be melted before blending with the other ingredients. You didn't say but I assumed.

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Hi Beth! Yes, do liquify it by warming it up a bit - but generally it gets melted by the heat of the blender movement so if you're lazy/rushed I wouldn't sweat it too much :)

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I'm a shortbread fanatic and these totally satisfy all those cravings. The lemon made a huge impact. I absolutely love these!

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So glad you enjoyed this one, Teresa. It's one of my current faves too!

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Hi, I just made these and they're delicious! How long will they keep in the freezer? Thanks for this site, so many recipes to try :-D

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I kept mine in the freezer for about a month and they were fine. It wasn't easy, they kept calling me. I finally finished them and am about to make another batch! If you haven't tried the Brownies (I made the recipe not using almond pulp) they're oooh so yummy!

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HOW COULD YOU KEEP THESE IN YOUR FREEZER FOR A MONTH WITHOUT EATING?? You are a better woman than I Mary lol

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Just made these today and they are delicious!!!
Any idea what the calories are? Loved them no matter what :)

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And yet another delicious recipe! And it's made without the aid of sugar, flour, eggs or baking. Please keep the creativity flowing and keep sharing! Thank you for making the transition from the SAD to Raw so much more enjoyable and delicious.

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Thank you for a fantastic recipe. I've made it about four times this week! I have just made some substituting orange juice for the lemon juice and adding some orange zest. Amazing! I have converted a few adults to raw desserts with this and kids have loved it too. Love your work. Thanks x

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loving the orange idea Lisa. I am going to try that next time I make them!

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these are absolutely amazing.... do u have any nut free desserts? i am looking to ease up on the fats in my diet.

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This is amazing. Thank you so much!

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Is there anything you can substitute for the dates?

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Hi Jeanie, yes, for the base you can use raisins or prunes instead of dates. However, dates are definitely best.

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Hi! I want to say I'm excited about finding this site. This recipe was awesome, and I can't wait to try many more. Is it possible to omit the coconut oil?

Posted from The Rawtarian App

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Hi Cindy, glad to have you here and to see that you are enjoying the app. :) Sorry, but you can't omit the coconut oil... Its purpose is to harden when cold - so if you don't use it, it will be a sloppy mess :(

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I made these last evening and they are sooooo delicious! Thanks for all your recepies!

Posted from The Rawtarian App

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My pleasure Christine! Glad to have you here :)

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My son is allergic to tree nuts so I would love to try this recipe with an alternative. Could I swap out cashews for sunflower seeds or butter? Maybe mixed with a little coconut flour? Any ideas? Sounds delish!!!

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Hi Kelli, for the CRUST you can substitute for a wide variety of seeds- like sunflower seeds instead of the cashews.

HOWEVER, for the chocolate part you need the cashews (or macadamia nuts) both of which are tree nuts so that won't work.

BUT the good news is that instead of making the chocolate topping recommended here (which is definitely the best for this recipe) you could try another choco recipe, like a more fudgy topping like this icing which can freeze. It won't be the same or as good, but it's a good alternative: http://www.therawtarian.com/raw-chocolate-icing

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this is SO YUMMY !!!! Thankyou!

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My pleasure Sha :)

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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.

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Saw your tweet Viv! Divine!! xox

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Update: friends + hubby have nearly gobbled up this weeks batch so more on the "must make" list for next week. Had lunch today with non veggie / non vegan friends who now want recipes!! Love it!!
p.s. am hooked on the shortbread base so plan on experimenting with that to make bars for hubby's snack box (and me of course..hee hee),...will keep you posted on success!

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Me again - update no.2 - Experimental bars divine + supplies going fast!! More shortbread made - I think this is my all time fav recipe right now. So easy to make and just so fulfilling too! yum x20!!

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lol you are a raw experimenting diva Viv! love it

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Love it Vivienne! I love that base too - it is so good, so easy, and very neutral tasting but yummy - so it seems to go with everything, which I love

keep me posted :)

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Had to share - experimented with shortbread base to make healthy bars for hubby + me as snax - huge success! Used the shortbread base but left out the coconut and then added organic currants and sunflower seeds to the mix. I then divided the mixture into two and to one I added buckwheat (with cinnamon + spices) leaving the other plain. Can't decide which are my favourite. Really delish!

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Um... YUM Viv!

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These look great! Can I use xylitol instead of maple syrup?

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Hi Sue, I have never used xylitol, sorry.

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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

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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)

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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

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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!)

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Love love love these! Love this mobile app too

Posted from The Rawtarian App

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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

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I made these and added a thin layer of peanut butter (homemade) in between the two layers = HEAVEN

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Emma OMG that would be yum with homemade PB in the middle!

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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

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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 :)

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What size pan do I use?

Posted from The Rawtarian App

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Hi Sherry, to get the size as shown in the pic I used an 8x8 glass dish

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Just put a batch in our freezer. Can't wait!

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Hi Otillie :) Great to see you here :)

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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

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Dear S, anything that the boyfriend loves is a success in my book :)

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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

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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 :)

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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.

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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?

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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!

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I'm going to make this for Christmas...my mouth is already watering!

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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!

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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!

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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!

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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!

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I am a proud mama bear about my recipe :))))) xox

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Hmmm I have all the ingredients to make this except coconut oil, any substitutions you recommend?

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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. :(

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How about cacao butter or avocado?

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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?

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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?

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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.)

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If dry hemp seed can be substituted for coconut, can hemp seed Oil be subed for coconut oil?
I can't have coconut so I'm looking for subs in your recipes.

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Hi Debbie, no, sorry, hempseed oil is NOT okay as a substitute for coconut oil. The coconut oil is there to solidfy and harden when cold (it keeps the recipe hanging together) and helpseed oil will not do the trick.

You can investigate using irish moss instead - not as a direct substitute, but you can look for recipes that call for Irish Moss

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What kind of coconut do you use for the shortbread? Sorry if this is a silly question

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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.

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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!! :-)

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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

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Thanks! I'm gonna try! ;-)

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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 :)

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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! :-)

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Can I use Medjool dates in this recipe?

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Hi CC, yes, medjool dates are perfect in for this recipe :)

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Making these tonight!! Sharing over the Holidays.

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Sharing is over-rated heehee

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unless it's sharing just the recipe!! ;)

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Haha touchee Megan!

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