Raw Double Chocolate Caramel Shortbread
Recipe type: Dessert, treat, dairy free, raw, vegan, gluten free, grain free
Prep time: 
Cook time: 
Total time: 
Serves: 12
The most indulgent double chocolate caramel shortbread, but without all the added sugar, grains or dairy. A simple recipe with an incredible texture, that doesn't even require baking!
  • Base:
  • 75g desiccated coconut
  • 100g ground almonds
  • 2 TBSP cashew nut butter
  • 1.5 TBSP cacao (or cocoa powder if you don't have cacao!)
  • Pinch of sea salt
  • Optional 1TBSP sweetener ( I don't think it's needed, given the sweetness of the top two layers are!)
  • Middle:
  • 90g dates, pitted (I like to use Medjool dates due to their caramel like texture, but you can just use any other date if you prefer)
  • 2 TBSP cashew nut butter
  • 100ml boiling water
  • 1.5 TBSP coconut oil (very important addition as this is what will allow the caramel centre to set!)
  • Top:
  • 100g 85% good quality chocolate, chopped in to shards / pieces (or what ever chocolate you desire!)
  • 1 TBSP coconut oil (optional)
  1. Base:
  2. In to a food processor place desiccated coconut, ground almonds, cacao, cashew nut butter and sea salt. On a high speed blend for about 2 minutes and then using a spatula scrape the mixture down from the sides and then blend again for a further 1 or 2 mins until the mixture's sticking together ready to be pressed in to your tin (if it hasn't become sticky by this stage continue to blend until it is!)
  3. Once it's sticking have a quick try to make sure you are happy with the sweetness, if you want to add a little sweetener then please do so now and blend for 20 seconds
  4. Now press your base in to your desired mould (I use a silicone one as easier to remove) and freeze for approx 30 minutes
  5. Whilst this is freezing place your pitted dates in 100ml boiling water to soak
  6. Middle
  7. Remove the base from the freezer and set aside
  8. Place the soaked dates (with the water they were in!) in to the food processor, add the cashew nut butter and coconut oil and blend until smooth, you may need to scape the sides down a couple of times before it's a smooth texture
  9. Now spoon the mixture on top of the base and spread evenly
  10. Pop in to the freezer again for about 45 minutes - 1 hr until set
  11. Top layer
  12. Carefully Break chocolate and place into a heatproof bowl with coconut oil. Sit over a pan of barely simmering water (a bain marie) and allow the chocolate and coconut oil to melt, stirring occasionally
  13. Pour the melted chocolate over the caramel middle layer (which must be set!), spread evenly and then pop back in to the freezer for about 30 minutes until set
  14. Once fully set, remove from freezer and place in the fridge for about 30 minutes
  15. Now, remove from the mould, carefully, place on a chopping board, run boiling water over a sharp knife and then carefully and slowly slice your shortbread in to desired squares. You may need to boiling water your knife a few times during this process! Please do do this as otherwise the chocolate will break!
  16. Keep in a sealed container in the fridge or in the freezer for a later date!
  17. Enjoy!
*You will need a food processor for this recipe
*Cashew nut butter can be replaced by any other butter, I have only tried this recipe with cashew nut butter so cannot comment on how it would taste with another nut butter
*You can keep these in the freezer for up to 3 months in a sealed contains, or in the fridge for up to 2 weeks in a sealed container
Recipe by THE LOW CARB KITCHEN at https://thelowcarbkitchen.co.uk/double-chocolate-caramel-shortbread-squares/