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
The Rawtarian
Mar 30, 2013
lol Sara S. . Well said!
Linda
Mar 23, 2013
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
The Rawtarian
Mar 24, 2013
Hi Linda, for the BASE (crust) you can definitely use almonds instead of cashews.
But for the topping, I am going to suggest a different, nut-free recipe for you: http://www.therawtarian.com/raw-chocolate-icing
The chocolate icing recipe above written up with this shortbread recipe is much better so make that if you can, but if you can't do nuts the link is a good substitution.
Sherry Gorrie
Mar 19, 2013
These squares are unbelievably easy to make, and absolutely delicious! I'm converting more and more of my food choices to "raw". Thanks SO much for helping to make the transition an easy one! LOVE , LOVE, LOVE your site, and your recipes, and your enthusiasm! I'm happy to be excited about food again! :)
The Rawtarian
Mar 24, 2013
:)))))))) Sherry
Gracie Mondelo
Mar 03, 2013
Hi Laura, hope your day is fantastic! I just love the shortbread, my husband love it too as do my children!!! I want to know how long can I keep them in the freezer for, its just that we love them so much I thought i would make a double batch and have them ready in the freezer when I needed them. I also just want to tell you that I lined the tray with baking paper it worked a treat. Once the shortbread was set I lifted the paper out of the tray and was able to slice up the shortbread on my copping board it was perfect and so easy to cut up this way. I then placed them in a container and returned it to the freezer, having individual peices ready for me!!!!!!!!!! You are a star and a raw food princess!!
Kindest regards Gracie xox
The Rawtarian
Mar 09, 2013
Great tips Gracie! xox xox
Gracie Mondello
Mar 01, 2013
Hi hope your having a great day!!!! OMG I just made the shortbread and it worked perfectly for me. I love the taste of the topping, I wasn't going to waste any of it!!!! It tastes amazing, thanks so so soooo much, your a gem!!!!! Cant wait to eat it.
Kindest regards Gracie xo
The Rawtarian
Mar 03, 2013
Hi Gracie, so gald you liked :) xox
MandyB
Mar 01, 2013
Thanks:)
MandyB
Feb 26, 2013
This may be a silly question but the dried unsweetened coconut is that from a packet or is that a fresh coconut??
The Rawtarian
Feb 27, 2013
Mandy - packet!
Céline
Feb 22, 2013
Hi there!
I can't find any coconut oil where I live (small town in France), is there any substitute I could use instead? Thanks
The Rawtarian
Feb 22, 2013
Bonjour Celine! Sorry, there is no substitue for coconut oil - it is important because it will solidify when cold. No other oil will do
Glittergirlmell
Feb 18, 2013
Oh wow I've been experimenting with these. I have to say the bases is the best and I've added coconut meat to the chocolate topping and it's amazing.
Posted from The Rawtarian App
The Rawtarian
Feb 20, 2013
Hi Mel, ooooh take something good and sweet, add real coconut meat from a young Thai coconut and YUM - even better!
Grace
Feb 17, 2013
omg. i just made these and they are amazing!!!
The Rawtarian
Feb 17, 2013
Hi Grace, so glad you liked :)
Rhonlynn
Feb 17, 2013
Making these right now...they should be a hit for the next raw food pot luck I attend. But these are for me.
The Rawtarian
Feb 17, 2013
Hi Rhonlynn! Hope they were a hit!
Jess
Feb 13, 2013
I just drooled all over my keyboard. I'll definitely be making these soon.
The Rawtarian
Feb 13, 2013
Hi Jess, I hate it when that happens! Lol
Kellymfowler
Feb 11, 2013
Update: The cookie bars were a huge hit at the family gathering, and EVERYONE who tried one wanted the recipe! My mom is begging me to bring more next time I come to visit and I've already emailed the link to your page to at least three people <3
The Rawtarian
Feb 11, 2013
Hi Kelly, now that is what I call a success!!
Tracy
Feb 10, 2013
Oh my gosh DIVINE!
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