Recipe Directions
- 1. Process: Place all shortbread ingredients in the food processor. Process until the mixture sticks together and the dates are well processed.
- 2. Dump shortbread mixture into your pan. Press the crust down firmly in your dish with your hands. (Shortbread base is now done.)
- 3. Blend: Place all chocolate mixture ingredients into a high-speed blender. Blend until very smooth.
- 4. Pour/deposit chocolate mixture on top of shortbread, similar to pouring icing on brownies. Smooth with the back of a spoon.
- 5. Freeze: Cover and freeze for at least 1 hour. Always store these in the freezer.
- 6. Eat! I like to slice a frozen piece, then let the slice thaw out on the counter for 15 minutes or so.
The Rawtarian's Thoughts
By The Rawtarian These are freezer bars. I tend to make them in a square baking dish.
if you're having trouble getting the chocolate mixture to blend properly, turn your high-speed blender off and insert a spatula down one side to let a pocket of air down near the blades. Then remove the spatula, put the lid back on and continue blending--going from slow all the way up to fast again.
You must use the coconut oil in this recipe. It's what makes the chocolatey mixture thicken in the freezer.
These raw chocolate shortbread bars call for a lot of lemon juice, but that's the secret ingredient that makes the chocolate taste a bit more zingy (like chocolate cheesecake) rather than just like pure chocolate. This gives the chocolate a deeper dimension and more of an adult flavour.
These bars need to be stored in the freezer.
I am addicted to these right now. Serve them with thawed raspberries thrown on top = dreamy!
Recipe Photos
Nutrition Facts
- This recipe is very low in Calories, Carbohydrates, and Sodium.
- This recipe is a noteworthy source of Iron.
Amounts per 47 g (2 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 209 | 8 % |
| Protein | 3 g | 5 % |
| Fat | 15 g | 19 % |
| Carbohydrates | 18 g | 5 % |
| Dietary Fiber | 2.4 g | 8 % |
| Sugars | 13 g | |
| Calcium | 11 mg | 1 % |
| Iron | 1.3 mg | 10 % |
| Sodium | 29 mg | 1 % |
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Comments and Reviews
All
The Rawtarian
Jul 20, 2014
You are very welcome, Jennifer! I'm glad you liked 'em!
virtue evans
Jul 15, 2014
I am not able to print this recipe properly. It comes back in some foreign language that I can't understand? Any suggestions??
The Rawtarian
Jul 28, 2014
Strange Virtue! Can you cut and paste into a Word doc instead?
Rebecca Bayly
Jul 13, 2014
What is raw cocoa powder? Can I use raw cacao powder instead? Thank you!
The Rawtarian
Jul 28, 2014
Hi Rebecca, Either is fine :)
Jessica
Jul 09, 2014
Sounds amazing but any chance of making this nut free??
The Rawtarian
Jul 28, 2014
Hi Jessica :)
No chance on this one, BUT I do have lots of good nut-free sweet recipes here :) https://www.therawtarian.com/recipe-categories/raw-nut-free-sweet-recipes
Carly
Jul 08, 2014
Carly 's Review
Raw chocolate shortbread bars
I have made this recipe heaps of times, it is one of my favourites.
I went to make it yesterday and realised that I didnt have any cashews so I substituted cashews for macadamias - it was delish!
Thank you for your awesome site :)
The Rawtarian
Jul 08, 2014
Ooh, those would have been good! (and you are welcome!)
VeJenn
Jun 20, 2014
VeJenn's Review
Raw chocolate shortbread bars
I made these on my lunch break and shared them that evening at the CO-OP.... so hard not to eat the batter 'must share.... must freeze'
The Rawtarian
Jun 26, 2014
lol, I hear you on that! :)
Dina
Jun 11, 2014
What is the cashew nut sub if using cashew butter instead?
So excited...
The Rawtarian
Jul 06, 2014
In the "chocolate" part 1:1 substitution is fine. (1 part cashew = 1 part cashew butter.)
In the "shortbread" part - it won't work. Because it will be too runny and not like a shortbread bar
Rob
Jun 02, 2014
Love them! Fantastic recipe :)
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Jun 03, 2014
That's awesome, Rob! Glad you like! :)
Breeza
May 27, 2014
Cheers :)
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
May 27, 2014
:)
Breeza
May 26, 2014
Hey, ive eaten this slice before when a friend made it for me and I loved it. I made it myself yesterday and I think I used too much lemon juice as its very tangy!! Cant remember if I used the 1/3 cup or the 1/4 cup! Do u recommend the full 1/4 cup or is it ok to use less?
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
May 26, 2014
My guess is that you used the 1/3 cup Breeza :) Next time even using 1/8 or 1/4 should be fine. (Don't omit it completely though)
Suezie
May 26, 2014
Suezie's Review
Raw chocolate shortbread bars
WOW!! So good! I used a bit of both honey and agave, about a quarter cup total.
These are amazing... as with all your recipes I have tried! Thank you for sharing!!
The Rawtarian
May 26, 2014
So glad you enjoyed, Suezie!
Mike Malcolm
May 10, 2014
Mike Malcolm's Review
Raw chocolate shortbread bars
Great recipe! I use 1 and a half times the amount of ingredients- except a quarter less dates, a quarter less lemon juice, 1x extra heaped tablespoon more cacao powder and an extra third of a cup of coconut water towards the end to thin out the topping. Its now like velvet! In fact Im almost feeling bad eating it as its soooo decadent!!! Lol!
The Rawtarian
May 11, 2014
Great tips Mike!
ellen
May 04, 2014
These look delish but I am not a fan of shredded coconut. Any ideas for a substitution?
The Rawtarian
May 11, 2014
Hi Ellen!
Instead of shredded coconut, you can use hempseed hearts (aka hemp seeds) instead.
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