Raw Millionaire's Shortbread – Recipe (With 2020 Update Image)

If you gave someone a bit of this raw millionaire's shortbread and didn't tell them it was raw and vegan, they'd be none the wiser.




This was an experiment that went alarmingly right. I expected it to be like all the rest of my raw vegan desserts: delicious alternatives to their dairy, sugar-filled counterparts. What I wasn't expecting was an almost perfect dupe.

The ground almonds and small amount of coconut flour make a really convincing soft shortbread texture, with a buttery edge coming from the coconut oil and pinch of sea salt. As for the salted date caramel and rich raw chocolate topping... heavenly.

Also, I put this together about half an hour, with only an extra half an hour's chilling time in the freezer. Short of time and need to magically pull a vegan dessert out of a hat? This is your recipe.


I only left this in the freezer for half an hour because I like my caramel gooey, but it you want neat slices and a more set caramel, leave it in for a full hour (once it's ready to serve, any leftovers are fine to be popped in the fridge afterwards).

You can watch my tutorial video on YouTube too:




Go!

Ingredients for Raw Shortbread Layer:


200g ground almonds
2 tbsp coconut flour
3 tbsp agave syrup (sometimes raw), yacon syrup (raw), maple syrup (not raw), brown rice syrup (not raw), Sweet Freedom (not raw), or honey (not raw vegan)
3 tbsp coconut oil, melted
Pinch sea or pink Himalayan salt

Ingredients for Raw Caramel Layer:


150g medjool dates, pitted and soaked in water overnight
3 tbsp raw cashew butter (or roasted)
3 tbsp coconut oil, melted
Pinch of sea or pink Himalayan salt

Ingredients for Raw Chocolate Layer:

5 tbsp coconut oil, melted
3 tbsp cacao (or cocoa powder)
3 tbsp syrup (see above for what you can choose from)
1 tbsp cashew butter

Method:

1) Line a 18cm square pan with foil and lightly grease with a little vegetable oil

2) To make the shortbread layer, simply mix all of the raw shortbread ingredients together in a bowl and pack into the bottom of the pan





3) Make the caramel layer next:  blend all of the raw caramel ingredients together with a hand blender until smooth


4) Spread the caramel layer over the shortbread layer, and pop the whole thing in the freezer for a minute or so while you make the chocolate layer


5) For the chocolate layer, again just mix the raw chocolate ingredients together until smooth

6) Take your pan out of the freezer, pour over the chocolate mixture, and put back in the freezer for at least half an hour (or an hour if you want the caramel more set)

Smudgey lens... a hazard that comes with cooking and photo-ing!
7) Remove, slice up, and enjoy!






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