Raw Vegan Caramel Shortbread Recipe! (Unbelievably Delicious!)

No bake, Gluten free, Sugar free, and absolutely delicious!

I won't make you scroll for hours just to see the recipe, but I need to start by saying this is not what I recommend including in a daily fruitarian lifestyle. The oils, the nuts, the fat and sweet mix together, it's too much for me to eat more than once every few months. BUT, and this is a big but, having chocolate bars homemade with minimally processed nutrient rich and alive ingredients is a fantastic alternative to the chemical filled nutrition-less ones found in the shops. And therefore this is what I like to make my friends & family, and to have a bit of myself every once in a while. So use this recipe as a delicious stepping stone, but know that daily fresh juicy raw fruits & tender greens are the way! Anyway, on to the recipe!

Rhiannon's Raw Vegan Caramel Shortbread Recipe: Use a deep dish baking tray approx. 30cm x 22cm Ingredients: Base 300g Oats/Almonds 200ml Coconut oil Tea spoon of Sea salt Date caramel 400g Dates (depitted) Water (enough to cover the dates) Optional: 150-200g small broken nut pieces Chocolate Topping 200g Cacao butter 4 tablespoons Raw cacao powder 5 table spoons Maple syrup

1 cup Raw Almonds/coconut milk (make by soaking the almonds and blending into a thick cream. Sieve it to make the cream smooth) Note: If you are not raw vegan and just looking for a healthier caramel shortbread alternative there are a few tweaks to this you can make. - Add smashed up roasted peanut pieces to the made date caramel before spreading. - You can make the chocolate topping by melting dark chocolate and melting in the solid coconut cream from a can of coconut milk that has been kept in the fridge overnight. Method: Soak the dates in a jar with just enough water to cover them and leave overnight. Separately soak the almonds in just enough water to cover them - if you are making the almond cream from scratch. Leave overnight. Base Take a baking tray and line it with baking paper Melt the coconut oil. I do this by either putting the jar in the sun or in a saucepan of hot water. Almond flour: Either buy it ready made, or make it with a high powered grinder. Oat flour: You can make it simply by blending oats in a blender. Mix the almond/oat flour in a bowl with the salt and melted coconut oil. You should be able to mould the flour into a loose ball, but it shouldn't be so wet that you can form a dough. If there is too much coconut oil the base will be very solid when it's cooled. Take the mix and sprinkle it evenly over the baking paper in the baking tray. press it down so there are no gaps and the mixture is all compacted and connected. Put it in the fridge/freezer while you make the next layer. Date caramel: The dates should be depitted (the stones inside removed) and soft from being soaked. Blend them up with the water they were soaked in until they are a beautiful caramel consistency. if you are adding any crunchy nuts into this layer, put them into a plastic bag and break them up by rolling and hitting them with a rolling pin. Then pour them into the date caramel and mix in with a spoon. Once the base layer is solidified you can spread on the date caramel into the tray. Put it into the fridge/freezer again. Chocolate topping Make the almond cream: discard the water from the soaked almonds. Blend with a small amount of warm water, just enough so it blends. Alternatively you can use the solid cream from a can of coconut milk which has been in the fridge overnight. This is not raw, but its a simple alternative for those who aren't looking to be perfectly raw.

Put the cacao butter (or dark chocolate) into a bowl placed on top of a pan of hot water. Stir them until melted. If you are making the raw cacao butter way, add the cacao powder and maple syrup and slowly add the almond cream. If you are using the melted chocolate method, you don't need to add any maple syrup or sweetner, so just melt the chocolate with 1-2 large tablespoons of vegan coconut/almond cream. Spread the mixture evenly on top of the date layer. Put it back in the fridge/freezer and leave overnight. I prefer to freeze it completely and eat it from frozen. This is because I prefer the date caramel to be more solid and not to pour out when I eat it. However, if you prefer it softer you can just put it in the fridge. Storage:

It can last months in the freezer! Just take out what you want, either eat it frozen, or wait until it's thawed slightly and enjoy! It would also keep for weeks in a cold fridge. And that's it my friends!

Every time I have made this recipe it has gone down so well! Vegans, non vegans, raw and alike have all raved about this cake!

I have even made it for a beach bar to sell, and it sells out every time! I hope you has the same delicious success making it! If you ever have any questions about this recipe, the raw vegan diet or how to live a happier more love filled life message me! I'm very happy to help.

My passion is helping people feel vibrant and healthy in their bodies. If you are interested in a raw vegan lifestyle contact me about my raw food course or personal coaching! This October, you can even get my whole Raw food course (click the link to see more) with 7 weeks of personal coaching for only £100 instead of £350!

Or get the whole 7 week course without any sessions for £29 (usually £120!) Only if you message me the code "RawOctober"! This offer expires November 1st 2024 Find me on social media:

Facebook @happyonfruit & Insta @happyonfruit

Sending Love Rhiannon xx