When I saw the Rawtarian’s post for raw chocolate shortbread, I knew I had to try it. For years, shortbread has been one of my favorite types of cookie. Add chocolate to it, and I’m in heave. The problem? Shortbread is nothing but butter. It is a heart attack in the form of a flaky cookie. Yes, awesome. No, I rarely eat it.
So I was intrigued. Was it possible that a raw chocolate shortbread could taste anything like the real deal? There was only one way to find out. I made them (with my own chocolate topping and a little vanilla added to the shortbread). And guess what? They actually taste pretty close to the real thing. Amazing!
I decided to make these in a mini muffin pan to make portioning it out easier. This recipe makes 24 shortbreads, which is a lot! You can also make it as a sheet cake, and that’s nice too. I just find portion control easier with little mini cookies.
This is a great time of year to make a treat like a raw chocolate shortbread. It’s really very healthy with the cashews and dates. No added sugar, so it’s not too sweet. And a small taste will satisfy your sweet tooth. It’s a great way to detox from the holidays. These are also very fast to make, so you’ll be nibbling on them in no time.
A word on coconut oil. To prepare coconut oil for use in raw recipes, you can’t really stick it in the microwave to melt. What I do is measure out what I need into a stainless steel measuring cup. then I feel a larger one with very hot water and set the smaller one inside. I fasten the handle with a clip of some sort. It takes about 5 minutes for the coconut oil to become liquid.
Recipe: Raw Chocolate Shortbread
Summary: chocolate satisfaction in a small bite
- 1 cup cashews
- 1 cup dried, unsweetened coconut
- 1/2 cup dates
- 1/4 teaspoon sea salt
- 1/2 vanilla bean or 1/2 tsp vanilla
- 1/3 cup coconut oil (liquid)
- 1 tsp vanilla
- 3 Tbs raw agave nectar or maple syrup
- 6 Tbs cocoa powder
- Place cashews, coconut, dates, sea salt, and vanilla in the food processor. Process until the mixture is sticky and the dates are well processes. You may need to scrape the sides of your processor a few times to get it crumbly.
- Line a mini muffin pan with paper cups. Spoon about a teaspoon of the shortbread into each cup. Press it into the cup very firmly. Fill with more as needed until you’ve used all the “batter.”
- To make the chocolate topping, add the liquid coconut oil, vanilla, agave nectar/maple syrup and cocoa powder to a mixing bowl. Stir well until smooth and creamy.
- Put a dollop of the chocolate sauce on each cookie.
- Place in the freezer until the chocolate hardens.
I store these in the freezer, but you can store them in the refrigerator too.
If you don’t want mini muffin cookies, spread the “batter” in an 8×8 baking pan, then spread the chocolate over it. Freeze for at least an hour. Let thaw for about 20 minutes and cut into squares. Store in the freezer or fridge.
Preparation time: 15 minute(s)
Diet type: Vegan
Number of servings (yield): 12