The Distracted Shortbread - Raw, vegan & nut free
I was going to call this blog post 'weekend baking' because I originally had a carrot cake recipe planned for this weekend which I baked a few days ago here in France, however this pro blogger (not) forgot to take photos, plus I want to amend the recipe as it's not quite right yet. Anyway the second reason this title doesn't fit is the recipe I am now sharing with you is raw.
This recipe was actually an accident which happened whilst I was running my retreat. I was chatting away in the kitchen and got completely distracted a
nd ended up using the main ingredient for the filling in the base! So I had to improvise a little and what came of it was delicious. This recipe is also made with seeds as one of my guests on retreat was allergic to nuts, you can substitute the seeds for almonds and/or other nuts if you wish (pecans work well).
For the base
200g Pumpkin seeds
200g sunflower seeds
200g dates (stones removed)
For the filling
2 x Avocado
1 x can coconut milk - only the creamy section scooped off the top
2 x tsp raw cacao
3 x tsp maple syrup
A generous sprinkle of Himalayan salt
1 x tbsp coconut oil
3 x heaped tsp raw cacao
2 x tsp maple syrup
Firstly you want to make each layer and then place it in the freezer, so start by making room in your freezer and check the recipient you are going to use fits in your freezer (been there before!). I normally use a rectangular ceramic baking/roasting dish which has a high side. You are layering this recipe so I'd recommend a dish which is at least an inch deep.
Start by rubbing some coconut oil onto the bottom of your dish.
For the first layer, put all the seeds and oats for the base into a food processor and whizz until well mixed and chopped, you can go as far as a breadcrumb consistency but I like mine with a little more texture (however if your body finds it challenging digesting nuts and seeds go for the breadcrumb option and make it easy on your body). Then add the dates, a sticky dough will form, this is exactly what you want. Empty the mix into your oiled dish and press down until the dish is covered evenly. Place in the freezer.
Next for the filling. Simply place all the ingredients except the Himalayan salt into the processor (no need to clean in between stages) and blend until creamy. Remove the dish from the freezer and add the filling onto the base. Sprinkle with Himalayan salt and return to the freezer.
Final step. Melt the coconut oil in a pan on a low heat, add the raw cacao and stir until combined. Turn off the heat and add in the maple syrup, give it a little stir (not too much as it will thicken too much to pour), then remove your dish from the freezer and pour over the filling. Return to the freezer for a minimum of 1 hour, but you can leave it in there overnight.
When you're ready to share your creation, remove from the freezer and allow to sit for 10-15mins (maybe a bit longer if you've left it overnight) before slicing and serving.