Raw Millionaire’s Shortbread

For the base:

190g rolled oats
190g ground almonds
100g RAW Organic Acacia Flower Honey
3 tbsp. RAW Organic Virgin Coconut Oil
1 tsp. vanilla extract
20g coconut flour
1-2 tbsp. water, optional

For the caramel:

400g pitted dates, soaked in warm water for 15 minutes
100g RAW Organic Cashew Butter
1 tbsp. RAW Organic Virgin Coconut Oil
150ml water
1 tsp. vanilla extract
Pinch of salt

For the chocolate:

280g-350g RAW Organic Very Cherry Chocolate (4-5 packs)
2 tbsp. RAW Organic Virgin Coconut Oil
1 tbsp. RAW Organic Acacia Flower Honey

Line an 8x8 tin with coconut oil or use a silicon mould.

Blend the oats in a food processor until they reach a flour like consistency.
Add the rest of the ingredients and blend to combine, only adding the water if necessary if the mixture won’t move in the food processor. The mixture should be of a soft crumbly consistency and should stick together when you press it with your fingers. Press the mixture into the bottom of your prepared tin or mould and push it all down evenly. Put this in the fridge or freezer to harden.

Drain the water from the dates and put them in a high-speed blender with the rest of the ingredients. Blend until smooth. Spread the caramel over the shortbread base and store in the fridge or freezer.

Gently melt the chocolate with the coconut oil and honey using a double boiler (use 5 packs for a thicker chocolate top). Spread the melted chocolate evenly over the caramel and put in the fridge or freezer to set.

Remove the millionaire’s shortbread from the fridge/freezer for about 10 minutes before cutting into squares with a sharp knife. You can also run the knife under hot water first to make cutting easier. Store in the fridge until ready to eat. These also keep well in the freezer.