Baking · Cakes · Food · Lifestyle · Recipes

Healthy Millionaire’s Shortbread

lottiediaries

I’ve officially been converted to the ‘raw’ baking life!

After coming across a raw millionaires shortbread recipe, which I got from The Vegan Cookie Fairy http://thevegancookiefairy.com/2014/11/15/raw-millionaires-shortbread-gluten-free-nut-free/ (go visit, it’s amazing!)
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This recipe has absolutely no processed sugar in it whatsoever, can you believe it! Not only does it taste loop, its easy and inexpensive to make AND can be kept in the freezer for months. What more could you want?

All you need is a natural sweetener like agave nectar, maple syrup or honey. Whatever you use is completely up to you. You will also need porridge oats, coconut oil or butter and cacao powder (or cocoa for the refined version). All of which can be purchased easily now!
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So, for a tasty treat that doesn’t leave you feeling guilty, you must give this a go!

Shortbread Layer:

190g of Porridge Oats

2 tbsp of melted coconut oil

2 tbsp of Agave Nectar

  • Blitz the porridge oats in a blender until it resembles a fine powder
  • Add the agave nectar and coconut oil and mix. It should start to get thicker, but if like mine it still resembles bread crumbs, this is fine, as long as it clumps together when flattened
  • Using a rectangular or square baking tin, pour the oat mixture and press into the bottom to form the bottom layer
  • Place in the freezer to set whilst preparing the middle layer

Caramel Layer:

200g of pitted dates (soak in cold water for at least 2 hours before)

180ml of warm water

1 tbsp of melted coconut oil

  • Blitz the dates in a blender then add the coconut oil and warm water to form a paste
  • Top the shortbread layer with the caramel making sure it is covered
  • Place in freezer to set for at least an hour

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Chocolate Layer:

100g of Cacao powder

2 tbsp of agave nectar

4 tbsp of melted coconut oil

  • Mix all the above ingredients in a bowl until it is slightly thick but still pour-able, and there are no lumps
  • Pour and spread over the caramel layer, smoothing over with the back of a spoon or palette knife
  • Freeze for at least two hours before digging in!

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My recipe differs a little than The Vegan Cookie Fairy, hence why I have sort of copied the recipe here using my own variations. This seemed to work for me and they tasted delicious!

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