The new improved milk chocolate version that’s still 100% vegan, gluten-free and contains no refined sugar
Hello there, beauties!
As my last entry was about my fat-burning holiday workout, it’s only right to now bring you a new healthy sweet treat recipe 🙂 As a personal trainer, my job is to educate and share, so I’m pretty excited to bring this to you today!
Life is all about integration, a much kinder word than ‘balance’. If we believe we’ve got to balance everything, we’ll always feel that we’re either up or down. Indulging or depriving. Fortunately, there are ways of indulging without cancelling out all the progress you’ve made to date. And recipes like this are my favourite way to!
I’ve tweaked my original Multi-billionaire Shortbread recipe to bring you this milk chocolate version. It was successfully tried and tested on a bunch of lovely people last weekend at a party (none of whom had any idea of the ingredients) so if you’re making it for a barbecue or gathering, I can confirm it’s a sure-fire crowd pleaser!
So much so, I actually almost forgot to take photos of it as was too busy enjoying it (excuse the quality of the snap!) so I hope you enjoy it just as much!
- 150g desiccated coconut
- 150g almond flour
- 50g Mesquite powder (if you can't find it, just use more almond flour)
- 4 big TBSPs cashew nut butter
- 3 TBSP raw cacao
- Pinch of pink sea salt
- 180g pitted organic medjool dates
- 4 TBSP cashew nut butter
- 200ml boiling water
- 3 TBSPs melted organic coconut oil
- 400g cacao butter
- 2 TBSPs raw cacao powder
- 4 TBSPs raw carob powder
- 1/2 cup organic coconut nectar
- 200g soft cream coconut
- 2 TBSPs organic coconut oil
- Place all base ingredients into your food processor and blend until it forms a sticky dough.
- Press your base evenly into a lined tin or silicone mould and freeze for approx 30 minutes
- Place your pitted dates in the boiling water to soak so they soften.
- Place the soaked dates (with the water) into the food processor, add the cashew nut butter and coconut oil and blend until smooth (scrape down the sides if you need to)
- Remove the base from the freezer and spoon the caramel mixture on top of the base, spreading evenly
- Pop back in to the freezer for about 45 minutes - 1 hr until set
- Use a double boiler method to gently melt the cacao butter.
- Transfer it to your food processor along with all other topping ingredients. Blend until it looks like thick melted chocolate. Taste and adjust sweetness if needed.
- Remove the base and caramel from the freezer (make sure it is set!) and pour the chocolate over the caramel.
- Pop back in to the freezer for about 30 minutes or until set
- Once set, remove from freezer and place in the fridge for about 30 minutes
- Remove from the tin and carefully place on a chopping board
- Run your knife under boiling water and carefully and slice shortbread into desired squares. Re-run the knife under boiling water as many times as necessary as this stops the chocolate layer from cracking.
- Store in an air-tight container in the fridge (for up to 2 weeks) or in the freezer to enjoy later (up to 3 months - if it lasts that long!!)
