Summary

Give me cake or give me death cookies.

Friday, 19 September 2014

Raw Millionaire's Shortbread- Recipe

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).

Go!

Ingredients for Raw Shortbread Layer:


-200g ground almonds
-2tbsp coconut flour
-3tbsp Sweet Freedom (or agave, maple syrup or honey)
-2tbsp coconut oil, melted
-Pinch sea salt

Ingredients for Raw Caramel Layer:


-150g medjool dates, soaked (either overnight or for half an hour in hot water)
-3tbsp cashew butter
-3tbsp coconut oil, melted
-Pinch sea salt

Ingredients for Raw Chocolate Layer:

-5tbsp coconut oil, melted
-3tbsp cocoa
-3tbsp honey
-1tbsp 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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