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
The Rawtarian
Feb 20, 2013
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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!
Céline
Feb 22, 2013
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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
The Rawtarian
Feb 22, 2013
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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
MandyB
Feb 26, 2013
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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??
The Rawtarian
Feb 27, 2013
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Mandy - packet!
MandyB
Mar 01, 2013
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Thanks:)
Gracie Mondello
Mar 01, 2013
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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
The Rawtarian
Mar 03, 2013
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Hi Gracie, so gald you liked :) xox
Gracie Mondelo
Mar 03, 2013
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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
The Rawtarian
Mar 09, 2013
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Great tips Gracie! xox xox
Sherry Gorrie
Mar 19, 2013
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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! :)
The Rawtarian
Mar 24, 2013
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:)))))))) Sherry
Linda
Mar 23, 2013
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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
The Rawtarian
Mar 24, 2013
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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.
Sara S.
Mar 25, 2013
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best ever best ever best ever best ever best ever best ever best ever best ever best ever best ever
The Rawtarian
Mar 30, 2013
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lol Sara S. . Well said!
Shannon
Mar 26, 2013
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Any idea on the nutritional info per bar? Or batch?
Posted from The Rawtarian App
The Rawtarian
Mar 30, 2013
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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 :)
Barbara
Mar 30, 2013
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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?
The Rawtarian
Mar 30, 2013
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hi Barbara, yes! Great ideas and very astute substitution suggestions. Truly.
Melissa
Mar 30, 2013
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It's in the freezer. . . thumbs up so far from my son and I, the topping is yummy :)
The Rawtarian
Mar 31, 2013
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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!
Rhinda Hale
Mar 31, 2013
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I just put my first batch of shortbread bars in the freezer! Can't wait to eat them!
Rhinda Hale
Apr 01, 2013
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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. ;-)
The Rawtarian
Apr 01, 2013
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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!
Jules
Apr 06, 2013
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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
The Rawtarian
Apr 07, 2013
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So glad that it was worth it Jules. Food processors are awesome, I use mine ALL the time!
Lizzys
Apr 09, 2013
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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!
The Rawtarian
Apr 20, 2013
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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!
Eva
Apr 10, 2013
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This was hit with my family, thanks:)
The Rawtarian
Apr 20, 2013
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You're more than welcome, Eva :) Glad they were a hit!
Susan E
Apr 11, 2013
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Which dates are preferable, here in Istanbul we have harder chewy ones or really big soft mushy sweet ones ?
The Rawtarian
Apr 20, 2013
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Hi Susan, Either could work, but if given the choice definitely go for the really big soft mushy sweet ones :)
Laura Di Paolo
Apr 14, 2013
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These bars were amazing!! Thanks so much!
The Rawtarian
Apr 20, 2013
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Hi Laura, You are welcome :)
terrilynn
Apr 14, 2013
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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!!
The Rawtarian
Apr 20, 2013
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Lol Awesome Terrilynn!
Jennifer
Apr 15, 2013
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The whole family loved them.
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Apr 20, 2013
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:) Jennifer
Ellen
Apr 20, 2013
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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 :-)
The Rawtarian
Apr 20, 2013
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You're welcome, Ellen! You've chosen some excellent recipes to make :)
Becky B
Apr 21, 2013
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Just made them - husband said woohoo!
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Apr 28, 2013
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Becky, when a husband says "Woohoo" we call that a resounding success :)
Gabrielle
Apr 27, 2013
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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
The Rawtarian
Apr 28, 2013
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Gabrielle, next time you'll perfect it :)
grace
May 05, 2013
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I make these allll the time. They are absolutely amazing!
The Rawtarian
May 11, 2013
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Grace :)
CristinaB
May 07, 2013
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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!
The Rawtarian
May 11, 2013
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You are much more generous than I, Cristina! ;) Keep spreading the good word!
Sophia
May 09, 2013
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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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