Raw Vegan Three Layered Shortbread

These little raw cookies turned out better than I imagined. I didn’t really think you could mimic shortbread  without butter or baking but somehow the ground cashews & dates create a buttery/nutty vibe and the result is super tasty.  You will want to store the shortbread in the freezer and enjoy piece or two with nice cup of tea 🙂

makes 20 slices

Ingredients:

Cashew “Shortbread” Crust:

• 1/2 cup dates, pitted
• 1 1/2 cups raw cashews
• 1-2 Tbsp water
• 1 tsp vanilla essence

Caramel layer:

• 2 cups dates, pitted
• 1/2 cup all-natural peanut butter
• 3-4 tbsp water
• 1 tsp vanilla essence
• a pinch of salt

Chocolate layer:

• 1 cup dates, pitted
• 1/2 cup all-natural peanut butter
• 4-6 tbsp dark cacao powder
• a pinch of salt

Directions:

1. Place all the ingredients for the crust except for the water in a food processor and process until you have a crumbly dough. If necessary, gradually add in the water to reach desired consistency. It should be able to hold together when pinched between your fingers. Line a rectangular baking dish with parchment paper or plastic wrap before firmly pressing down the dough using your palms.

2. Blend all of the caramel ingredients together util you have a creamy paste and spread this over base using a spatula. Place this in the freezer while preparing the final layer.

3. While the caramel layer is setting properly we are going to make the chocolate layer. Place all the ingredients in a food processor and blend until you have a creamy paste. It will not be anything like regular melted chocolate and it should be easily pressed between your fingers without it sticking. Place on top of the caramel layer. Press it firmly down on all the sides. Using a pastry brush, add a thin layer of water on top. . Place this back in the freezer overnight before taking it out, removing it from the pan and slice into squares. Serve immediately and store any left-overs in the freezer.

Zuzana