Recipe 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!

Recipe Photos

Nutrition Facts

Nutritional score: 77 out of 100
  • This recipe is very low in Calories, Carbohydrates, and Sodium.
  • This recipe is a noteworthy source of Iron.

Amounts per 47 g (2 oz) suggested serving

NameAmount% Daily
Calories 209 8 %
Protein 3 g 5 %
Fat 15 g 19 %
Carbohydrates 18 g 5 %
Dietary Fiber 2.4 g 8 %
Sugars 13 g
Calcium 11 mg 1 %
Iron 1.3 mg 10 %
Sodium 29 mg 1 %
Source: The Rawtarian, USDA

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Comments and Reviews

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31 votes
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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.

33 votes
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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

28 votes
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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.

32 votes
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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! ;-)

33 votes
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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?

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

28 votes
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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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