These delightful bars have three layers of flavor for three times the taste. The crumbly cashew shortbread is covered in a rich, date caramel and then topped with a thick, creamy chocolate layer.

Advertisement

Raw Three-Layered Shortbread [Vegan, Gluten-Free]

Ingredients

For the Shortbread:

  • 1/2 cup dates, pitted
  • 1 1/2 cups raw cashews
  • 1-2 tablespoons water
  • 1 teaspoon vanilla essence

For the Caramel Layer:

  • 2 cups dates, pitted
  • 1/2 cup all-natural peanut butter
  • 3-4 tablespoons water
  • 1 teaspoon vanilla essence
  • A pinch of salt

For the Chocolate Layer:

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

Preparation

  1. . Place all the ingredients for the crust except for the water in a food processor and process them 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.
  2. Line a rectangular baking dish with parchment paper or plastic wrap before firmly pressing down the dough using your palms.
  3. Blend all of the caramel ingredients together until you have a creamy paste and spread this over base using a spatula. Place this in the freezer while preparing the final layer.
  4. While the caramel layer is setting, make the chocolate layer.
  5. Place all the ingredients in a food processor and blend them 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.
  6. Place it on top of the caramel layer.
  7. Press it firmly down on all the sides.
  8. Using a pastry brush, add a thin layer of water on top.
  9. Place this back in the freezer overnight before taking it out, removing it from the pan, and slice into squares.


Advertisement