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 % |
Print This Recipe (PDF)
My Recipe Notes
You do not have any notes. Add some here. Notes are private and are only visible to you.
Add New NoteRelated To This Recipe
FREE Raw Recipe Package
Subscribe to newsletter below. Get the 11 Best Raw Recipes (PDF E-Book Package) instantly.
The Rawtarian Recipes
Latest Certifications
-
AliGamble
New Year Nineteen ChallengeApril 22, 2025 -
kami_kev_5
Low-Fat Raw CleanseAugust 22, 2019 -
Simon
7-Day Raw Summer ChallengeMarch 17, 2018 -
The Rawtarian
7-Day Raw Summer ChallengeAugust 18, 2015
Comments and Reviews
All
The Rawtarian
Jan 14, 2014
Hi Tracy,
I don't think the chocolate would dehydrate very well, since the oil won't dehydrate well. In other words it won't get very dry :)
The base would probably dehydrate okay though.
Overall I don't tend to use my dehydrator to make raw sweets, I find it takes too long and the results aren't really worth it. Freezing is easier
Sam
Jan 05, 2014
Been making a few of your recipes. This is an all time favorite. Have made it several times already and everyone loves them. So delish and easy to make.
The Rawtarian
Jan 06, 2014
Lookin' gooood Sam! My only question --- can I have a bite??
Audz
Dec 04, 2013
Can you substitute with other nuts if you can't eat cashews?
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Dec 05, 2013
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.
Audz
Dec 04, 2013
Can you substitute the base with other nuts instead of cashews?
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Dec 05, 2013
Hi Audz,
Re: the shortbread base, you can use walnuts (or pecans) instead of cashews and that would be fine.
Amanda
Nov 26, 2013
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
The Rawtarian
Dec 05, 2013
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!
MittenMaker
Nov 16, 2013
ChrissiFisher's Review
Raw chocolate shortbread bars
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!
The Rawtarian
Nov 16, 2013
Chrissi, these look awesome! Yummy :)
Caroline McGrath
Nov 14, 2013
Caroline McGrath's Review
Raw chocolate shortbread bars
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! :)
The Rawtarian
Nov 16, 2013
Nice words from your DH, Caroline :) Glad you liked! So have you used the lemon yet?
Caroline McGrath
Nov 19, 2013
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!!!
The Rawtarian
Nov 21, 2013
Those sound like some wonderful birthday treats, Caroline :)
Renae01
Nov 10, 2013
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
The Rawtarian
Nov 13, 2013
Unexpected and so right = exactly the way I feel about this one Renae!
Alycia
Nov 08, 2013
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?
The Rawtarian
Nov 09, 2013
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)
Schay
Nov 07, 2013
Schay's Review
Raw chocolate shortbread bars
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. :-)
The Rawtarian
Nov 07, 2013
Puurrrrrrty! My only question is.... can I have a bite? ;)
Schay
Nov 07, 2013
Schay's Review
Raw chocolate shortbread bars
Sure you can! ;-)
The Rawtarian
Nov 07, 2013
Thankies! nomnom ;)
hayley :)
Oct 31, 2013
hayley :)'s Review
Raw chocolate shortbread bars
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
The Rawtarian
Nov 01, 2013
Love you too, Hayley ;)
So glad they tickled your fancy. Love the idea of truffling them!!
xox
Leave a Comment or Review