Raw Peanut Butter Millionaire Shortbread Slice

These raw no-bake treats are a healthier version of the decadent classic Millionaires Shortbread but with a more nutritious ‘shortbread’ base, a peanut ‘caramel’ middle and a raw chocolate and peanut topping. 

Raw Peanut Butter Millionaire Shortbread Slice

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Recently I’ve been thinking about various lifestyle diets and doing a bit more research to understand people’s different choices on the foods they eat and the reasoning behind it. If I were to tell you some of my findings and my opinions on my findings, then we could be here for quite some time but I won’t go into it now!


However, one of the most interesting lifestyle finds for me was a ‘raw’ diet. Since changing my ‘diet’ from fully vegetarian to a plant based, whole food, unprocessed and almost Vegan diet, probably 4 (ish) years ago now, I’m still constantly learning and still very keen to learn. But I always considered that I had a pretty ‘raw’ diet, now I’m not saying I’m completely ‘raw’ because I’ve learnt that many things aren’t classed as ‘raw’ and some followers of this lifestyle claim to only eat fresh fruit and vegetables that are uncooked and that is all their diet consists of. I tried keeping my opinions to myself on this lifestyle but I’m sure you can imagine my thoughts.

My opinion, like many others, would agree that ‘raw’ is uncooked, unprocessed and mostly organic, and would include fruits, vegetables, nuts, seeds, sprouted grains, some unpasteurised dairy foods and cooking below 118 degrees. Therefore I would consider this recipe to be raw and like with all of my recipes, I use organic products such as coconut oil, the highest quality nut butters (either homemade or those made with 100% nuts) and organic cacao powder (not cocoa). These ingredients are unprocessed and can be found in health food stores or online *(see below links).

Now back to to the recipe in hand, these Raw Peanut Butter Millionaire Shortbread Slices are an all-time favourite of mine and I first made them a year or two ago and the stash I made (and froze) was enough to keep me going for a while….until now, so I thought I’d share the goodness with you.

Like a classic Millionaire Shortbread they have a healthier raw base made with cashews, a caramel filling made with dates and peanut butter and a homemade chocolate topping with crushed peanuts (or you can use melted Vegan friendly chocolate to top).

They are perfect to make a batch, slice them individually and store them in an air-tight container to grab whenever you fancy!


How To:

Firstly, line a deep rectangular or square dish with parchment paper and set aside for later.

In a food processor, add the cashew nuts and salt and process until they form a flour-like texture. Then add the remaining base ingredients and blend until they clump together and will combine no further. Remove the mixture from the processor and press firmly and flatten into the lined dish and place in the freezer whilst you prepare the caramel peanut filling.

Next, make the filling by placing the peanuts in a clean food processor bowl and process until they have broken down somewhat and then add the dates and process until broken down, then add the coconut oil and peanut butter and process until everything is smooth and combined. Remove the mixture from the processor and spread evenly over the base and return to the freezer.

Finally, make the topping by combining maple syrup, vanilla and coconut oil in a container/bowl/or on the hob and then carefully whisk in the cacoa powder until combined. Then pour this chocolate sauce over the filling and sprinkle the top evenly with the chopped peanuts and place in the freezer to set for approx. 4 hours (but feel free to check on it after 2 hours by touching the top)
Remove from the freezer and slice into 8 individual slices (use a hot knife to avoid cracking the chocolate).

Store in the freezer and remove individual slices 30 minutes before tucking in, but they also good from frozen if you can’t wait that long!

*Prep time states 30 minutes which is roughly the time the dessert takes to make depending on how organised you are with getting the ingredients together. There is no cook time but as you need to leave it to set, then this could be 2 – 4 hours.

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture in  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Raw Peanut Butter Millionaire Shortbread Slice
 
Prep time
Total time
 
Recipe type: Vegan
Cuisine: Dessert
Serves: Serves 8
Ingredients
Base
  • 2 cups cashews
  • pinch salt
  • 3 tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 1.5 tbsp peanut butter
  • Splash of vanilla essence
Filling
  • 1.5 cups pitted dates, soaked and drainer
  • 2 tbsp coconut oil, melted
  • 1 tbsp peanut butter
  • ¼ cup skinless peanuts, chopped
Topping
  • 2 tbsp cacoa powder
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • ¼ tsp vanilla extract
  • 2 tbsp crushed peanuts
Instructions
  1. Firstly, line a deep casserole dish with parchment paper and set aside.
  2. In a food processor, add the cashew nuts and salt and process until they form a flour-like texture.
  3. Then add the remaining base ingredients and blend until they clump together and are smooth. Remove the mixture from the processor and press firmly and evenly into the dish and place in the freezer.
  4. Next, make the filling by placing the peanuts in a clean food processor bowl and process until they have broken down somewhat and then add the dates and process until smooth, then add the coconut oil and peanut butter until combined. Remove the mixture from the processor and spread evenly over the base and return to the freezer.
  5. Finally, make the topping by combining maple syrup, vanilla and coconut oil in a container and then carefully whisk in the cacoa powder until combined. Then pour this mixture over the filling, sprinkle evenly with peanuts and place in the freezer to set for 4 hours.
  6. Remove from the freezer and slice into 8 individual slices (use a hot knife to avoid cracking the chocolate).
  7. Store in the freezer and remove individual slices 30 minutes before tucking in, but also good from frozen!

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