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
- 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
| Name | Amount | % 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 % |
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Comments and Reviews
All
Emma
Dec 30, 2012
I made these and added a thin layer of peanut butter (homemade) in between the two layers = HEAVEN
The Rawtarian
Jan 06, 2013
Emma OMG that would be yum with homemade PB in the middle!
Nadine
Dec 30, 2012
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
The Rawtarian
Jan 06, 2013
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 :)
Sherry
Dec 30, 2012
What size pan do I use?
Posted from The Rawtarian App
The Rawtarian
Jan 06, 2013
Hi Sherry, to get the size as shown in the pic I used an 8x8 glass dish
Otillie
Dec 29, 2012
Just put a batch in our freezer. Can't wait!
The Rawtarian
Jan 06, 2013
Hi Otillie :) Great to see you here :)
S
Dec 26, 2012
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
The Rawtarian
Dec 27, 2012
Dear S, anything that the boyfriend loves is a success in my book :)
Susan
Dec 25, 2012
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
The Rawtarian
Dec 27, 2012
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 :)
Bree
Dec 24, 2012
These were fantastic! You were right about the lemon juice. I may use the chocolate part in all of my similar recipes.
The Rawtarian
Dec 24, 2012
It does add another dimension, doesn't it? Do you think kids would like it or does it have too much bite?
Dana
Jan 04, 2013
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!
Heather
Dec 23, 2012
I'm going to make this for Christmas...my mouth is already watering!
The Rawtarian
Dec 24, 2012
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!
Angela Thomas
Dec 22, 2012
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!
The Rawtarian
Dec 23, 2012
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!
Angela Thomas
Dec 24, 2012
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!
The Rawtarian
Dec 24, 2012
I am a proud mama bear about my recipe :))))) xox
Krizia Cortina
Dec 22, 2012
Hmmm I have all the ingredients to make this except coconut oil, any substitutions you recommend?
The Rawtarian
Dec 23, 2012
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. :(
Baking Fairy
Dec 29, 2012
How about cacao butter or avocado?
The Rawtarian
Dec 29, 2012
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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