A while back I was talking with a reader on Twitter about making more nut-free recipes as she is allergic to nuts. I’ve also been meaning to make more raw recipes because working full-time and then on the blog when I get home gets pretty tiring, and though I crave cake, I know it’s not the best thing for me when my energy stores are already depleted — so I figured if the desserts were raw vegan, they wouldn’t be so bad for me. Right? #logic
I may be developing some kind of obsession with millionaire’s shortbread. I’ve already made a dulce de leche version, and now a raw vegan version. What’s next? Whisky cream millionaire’s shortbread? Chai-flavoured? Triple chocolate? (Um, yes please. Like, right now, please.) I think I’m on a roll, guys.
Because I find raw recipes can often be pricier to make than simple baked goods (all those nuts, seeds and coconut oil don’t really come cheap in the UK) I tried my best to use as many simple and inexpensive ingredients as I could find. For example, the base is made of oats, which you can also buy as gluten-free, so that’s your allergy problem solved.
I’ve also been asked to share more easy to freezer recipes (and cat photos, but let’s focus on the food for now) so you’ll be pleased to know that these are the perfect sweet treat to keep in the freezer for easy access. Let it defrost for a little bit before biting into the shortbread, though. The middle layer, even when frozen, remains gooey at all times. Score. ❤
Raw Millionaire's Shortbread (gluten-free, nut-free)
This recipe is delicious, but don’t expect it be like traditional Millionaire’s Shortbread! Raw date caramel won’t taste like normal sugar caramel, but it is delicious nonetheless. In this recipe, it is more like a paste, which is necessary so that it doesn’t ooze all over when you slice the shortbread into squares. Likewise, the chocolate will be quite sticky and paste-like, because otherwise it would take ages to set, and would melt very quickly at room temperature.
This recipe freezer really well. Once you’ve cut up the whole dessert into 12 individual small squares, you can keep these in an airtight box in the freezer for up to a month. Not that they’ll last that long, but it’s always a good idea to keep a stash of treats in the freezer when a craving hits. To make your life simpler, I recommend making this dessert in the evening so that you can leave it to firm up overnight in the freezer, and have a delicious dozen treats the next morning.
190g (2 cups) whole rolled oats
2 tbsp coconut oil, melted
2 tbsp maple syrup
Middle layer (caramel):
250g (1 + 1/4 cups) dates, soaked for two hours
180ml (3/4 cup) water
1 tbsp coconut oil, melted
Top layer (chocolate):
120g (3/4 cup) raw cacao powder
2 tbsp maple syrup
4 tbsp coconut oil or cocoa butter, melted
1. In a food processor or blender, mill the oats to a fine powder. Pour into a bowl and mix with the melted coconut oil and maple syrup until thick and sticky.
2. Press into the bottom of a 13cm x 18cm ( 5 inches x 7 inches) rectangular tin. Place in the freezer to set.
3. Blend the warm water, melted coconut oil and dates in a high-speed blender until smooth. Spread over the first layer and place in the freezer for about an hour while you get on with the final layer.
4. Whisk the ingredients for the chocolate layer together in a small bowl or cup, until no lumps remain; alternatively you can do this in the blender. The consistency should be like a thick, almost gooey chocolate sauce. Spread over the caramel layer when it is set, and freeze for at least 2 hours before slicing into 12 individual squares.
Is there a dessert you keep obsessing over? Tell me which one it is in the comments below — if it’s something you haven’t been able to enjoy, maybe I can veganise the recipe for you 🙂