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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228 votes
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:) Jennifer

266 votes
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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!!

229 votes
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Lol Awesome Terrilynn!

267 votes
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These bars were amazing!! Thanks so much!

243 votes
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Hi Laura, You are welcome :)

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

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

279 votes
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This was hit with my family, thanks:)

240 votes
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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!

229 votes
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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!

411 votes
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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

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

250 votes
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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. ;-)

248 votes
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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!

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

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

265 votes
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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!

272 votes
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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?

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

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

Posted from The Rawtarian App

242 votes
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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 :)

298 votes
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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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256 votes
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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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