Thermomix Adapted Raw chocolate shortbread bars
Original Recipe by The Rawtarian – Link to original recipe at the end
130 g cashews
60g dried, unsweetened coconut ( I only had shredded – don’t use dessicated)
1/4 teaspoon sea salt
60g coconut oil – I use Loving Earth
90g maple syrup (or honey) – I prefer Maple Syrup
55g lemon juice – you can reduce this – however this is what gives it its unique taste
3 tablespoons (15g) raw cacao powder – I use Loving Earth
1 teaspoon pure vanilla extract – Use my recipe and make your own – RECIPE HERE
1 tablespoon water
1/8 teaspoon salt – I use pink Himalayan in practically everything
Shortbread Base –
Blitz the Cashews first for 20-30 secs on speed 5
Then Put all the remainder of the shortbread ingredients in tmx bowl.1 minute speed 5 Stop at 30 secs and check.
Pour shortbread mix into lined tray and press down. Put in Freezer ( I used a square cake tray 22cm x 24cm )
Chocolate Layer –
Put Cashews in and mix Speed 5 for 15 secs and then all the rest of the chocolate mixture ingredients into Bowl for 2mins 30 secs on Speed 5 until smooth consistency.
Check and scrape half way
Pour shortbread mix into lined tray and press down. Put in Freezer ( I used a square cake tray)
Pour chocolate mix on shortbread mix and spread with spoon. Put in freezer Wait at least a couple of hours
Slice up and Keep in the Freezer. Take out as needed and eat straight from freezer or let sit out for 10 minutes before eating.
Converted from Original Recipe sourced here and Posted with permission from Laura-Jane The Rawtarian””