Raw Chocolate Caramel Shortbread


Here's a raw vegan version of a classic Millionaire's Shortbread, that goes perfectly with a nice cuppa. 


raw chocolate caramel shortbreadFor biscuit base

  • 175g buckwheat flour
  • 40g coconut chips (or shredded dessicated coconut)
  • 100g soft pitted dates (deglet noir or medjool)
  • 3 tbsp of raw honey
  • 4 tbsp virgin coconut oil (warmed to a liquid)

For caramel sauce

  • 140g pitted dates (soaked for at least 30 mins)
  • 125g raw macadamia nuts (soaked for at least 30 mins)
  • 125ml spring water
  • 75g maple syrup
  • 125ml virgin coconut oil (warmed to a liquid)
  • 1tsp vanilla powder
  • 1/2 tsp Himalayan pink salt (or sea salt)

For topping

  • 50g raw cacao powder
  • 40g raw cacao butter
  • 2 tbsp maple syrup
  • 1 tbsp virgin coconut oil
  • 1/4 tsp vanilla powder


  1. To prepare the base, process buckwheat flour and coconut in a food processor until nicely crumbly
  2. Add the coconut oil and dates then process until you have a mixture that holds together when squeezed between your fingers (process a little longer and/or add a few more dates if not holding together)
  3. Firmly press base into the bottom of a 9" square tray and place in the freezer to set while making the caramel sauce
  4. To make the raw caramel sauce, drain and rinse the dates and macadamia nuts
  5. Add all the ingredients to a blender or food processor and process until very smooth
  6. Spoon over the biscuit base and spread evenly
  7. Place in the fridge or freezer so it starts to set while you make the chocolate topping
  8. To make the topping, melt the cacao butter and coconut oil over a ban marie
  9. Once melted, add the cacao powder and stir in thoroughly
  10. Add the maple syrup and mix in well
  11. Pour the chocolate evenly over the caramel layer
  12. Place in the fridge to set for several hours

This should keep for a couple of weeks in the fridge, or porton it up and freeze for longer storage. But we'd be amazed if you didn't eat it before then!

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