What kind of peanut butter should I use for the caramel and chocolate layers?

The recipe specifies using all-natural peanut butter for both the caramel and chocolate layers to achieve the desired consistency and flavor.

How do I ensure the layers set properly?

After spreading the caramel layer, place it in the freezer while preparing the chocolate layer, and then freeze the entire dish overnight before slicing into squares.

Can I substitute the cacao powder for cocoa powder in the chocolate layer?

The recipe calls for dark cacao powder, which provides a rich, intense chocolate flavor and color for the top layer, contributing to its distinct raw profile.

How should I store the Raw Three-Layered Shortbread?

The recipe instructs to freeze the shortbread overnight to set, suggesting it should be stored in the freezer to maintain its firm structure and freshness.

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

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

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Slices of raw three-layered shortbread, showing the distinct date-cashew base, creamy peanut butter caramel, and dark chocolate top.

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

Dairy Free

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.

Ingredients You Need for Raw Three-Layered Shortbread [Vegan, Gluten-Free]

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

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How to Prepare Raw Three-Layered Shortbread [Vegan, Gluten-Free]

. 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.
Line a rectangular baking dish with parchment paper or plastic wrap before firmly pressing down the dough using your palms.
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.
While the caramel layer is setting, make the chocolate layer.
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.
Place it 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.