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

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

Posted from The Rawtarian's Raw Recipes App

62 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.

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.

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

Posted from The Rawtarian's Raw Recipes App

63 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.

58 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

71 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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ChrissiFisher's Review

Raw chocolate shortbread bars
5
5 out of 5

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!

57 votes
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Chrissi, these look awesome! Yummy :)

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Caroline McGrath's Review

Raw chocolate shortbread bars
5
5 out of 5

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?

59 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!!!

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Those sound like some wonderful birthday treats, Caroline :)

63 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

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

63 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?

69 votes
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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. :-)

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

61 votes
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Schay's Review

Raw chocolate shortbread bars
5
5 out of 5

Sure you can! ;-)

59 votes
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Thankies! nomnom ;)

60 votes
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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

66 votes
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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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