I saw these little gems after reading the blog ModelMangetout and seeing her raw Millionaires Shortbread. First thought: I can have a healthy version of Millionaires Shortbread ?! I'm sold. So here is my version.
You will need:
For the Base:
150g Cashews
3 tablespoons Desiccated Coconut
5 tablespoons Ground almonds
1 tablespoon Agave Nectar
3 tablespoons Tahini
1/4 cup Coconut oil (melted)
Place the cashews, almonds and coconut in a food processor and blend till you have a fine crumb. Add the rest of the ingredients and blend till combined.
Date Caramel:
11/2 cup of Dates (Try and use Medjool dates for a sweeter and stickier caramel!)
3 tablespoons Coconut oil (melted)
2 tablespoons Almond Butter
2-3 tablespoons Coconut milk (I sometimes use canned coconut milk, but almond milk or another milk works too!)
Pour boiling water over your pitted dates, and let them soak for 5mins then drain. This makes them softer and easier to blend. Place them into your food processor along with the coconut milk and blend, this could take a little while but you're looking for a smooth paste. Once your date and milk mixture is smooth you can add in the rest of the ingredients, and blend. Cover your base with the caramel and place back in the freezer, for another hour.
For the Chocolate Top:
1/2 cup Melted Coconut Oil
6tbsp Raw Cacao Powder
3 tbsp Agave Nectar
Over a low warm your coconut oil and add in the cacao powder. Whisk the two together, then add in the agave nectar. This is personal preference, taste as you go, if you want it sweeter add more if you like it a little more bitter then add less or none at all.
The base and date caramel is very sweet so you might not want to make the top too sweet!
Then Slice and devour !!
If you do give these ago please let me know, I'd love to know how they turn out!
Love, Olivia x