raw caramel

Raw Millionaire Shortbreads


“Addictive Raw Caramel Maca Chocolate chunk that is pure delight. They will also keep in the freezer for a few months so you can always have a sweet treat at hand.”


Tash x



Cooks InPrep time: 10 minutes | Freezing time: 30 minutes


For the base:

45g brazil nuts
45g whole almonds
45g ground almonds
65g dates
3 tbsp coconut oil, melted

For the caramel topping:

1 cup of dates
1 tbsp water
3 tbsp almond butter
2 tbsp maca powder
4 tbsp coconut oil
1 tbsp agave syrup

For the chocolate layer:

150g raw cacao butter
6 tbsp raw cacao powder
65g coconut blossom syrup or agave


First, make your base by combining all of the ingredients in a food processor and blitz until a chunky paste.

Push the mixture down into the base of a baking tray until about 1.5cm thick – don't worry if it does not come to the edge as it will hold it's shape, just make sure that the edges are straight.

Next, make the caramel topping by combining all of the ingredients together in a high-speed blender until a smooth gooey texture.

Spoon the thick mixture over the base and smooth out until even. Place into the freezer for 1-2 hours until hard.

Heat the raw cacao butter in a bain-marie on a low heat.
Take off the heat and then mix in the raw cacao powder and coconut blossom syrup.
Whisk together or put into a blender to make it thick and velvety.

Pour over the caramel layer and put back into the freezer for 20 minutes. Remove and cut into little bite size squares.

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