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I’m a huge fan of raw desserts. Over the last few months I have enjoyed my raw cookies and cream cheese cake and my amazing raw caramel pecan cake. Now that I have eaten all the freezer stashed slices of the latter, I was in need of something new to get my fix. I’d been brain storming ideas for raw desserts and thought that a raw version of the classic Millionaires Shortbread or Caramel Slice, would be amazing. I was not wrong…

Raw Millionaires Shortbread (vegan, makes 9 slices)

‘Shortbread’ layer

• 1 cup almonds
• 1 cup pitted dates

Caramel layer

• 3 tbsp melted coconut oil
• 3 tbsp of nut butter (I used my home made vanilla sea salt roasted sunflower seed cashew butter so not raw, but you could use a different raw nut butter, coconut butter or even just smooth peanut butter – how good would that be!)
• 3 tbsp of lucuma powder or maca powder (I used lucuma which has a more caramel taste than maca) or you could just omit this, it would still taste great! 
• 3 tbsp agave syrup
• pinch sea salt

Chocolate layer

I used this basic chocolate recipe of which you will only need half for the shortbread. You can half the recipe or make the full lot and make some extra raw chocolates (highly recommended, see below), or if you don’t have any raw cacao butter try this recipe for raw chocolate using coconut oil. If you don’t have raw cacao powder just use regular cocoa powder.

Line an 8x8 pan with some cling film. To make the base layer process the almonds in a food processor until they are well broken down into small pieces. Add the dates and process until the mixture begins to clump together. Transfer this mixture into the lined pan and press it down evenly. Pop into the fridge to chill while you make the caramel layer. In a small bowl combine all ingredients for the caramel and mix well until a smooth paste is formed. Spread the caramel on top of the base layer and pop back into the fridge to harden. Next make your chocolate using whichever method you prefer and once the caramel has firmed, top with the raw chocolate and return back to the fridge. When the chocolate is set remove it from the pan and slice into 9 squares, enjoy!

Food porn at its best…

Oh yeah…

No processed sugar, gluten or dairy…

Just pure, raw, delicious, goodness…

In fact this ‘dessert’ is so wholesome you could eat it for breakfast guilt free, as I did this morning! A slice of raw deliciousness accompanied by a smoothie and a cup of coffee is my idea of breakfast heaven.

These will keep for a few days in the fridge or pretty much indefinitely in the freezer wrapped tightly in foil.

As I said, if you do have some of the raw chocolate leftover from topping the shortbread you could simply pour it into moulds to make plain raw chocolate, or mix it with dried fruit and chopped nuts. I made mine into raw fruit and nut chocolate bark by combining with some of my raw dehydrated tamari ‘roasted’ almonds and raisins. I just poured the mix on top of some greaseproof paper:

I also made some little raw cacao nib and goji berry chocolates using mini silicon moulds:

These are so crunchy and sweet!

What dessert would you love to try made raw?