By Chef: Clemence Moulaert
Posted: November 19, 2014
Shortbread cookies layered with gooey caramel and dark chocolate…this is a combination most people will be more than happy to get behind. These delicious raw cookie treats can be cut into single-serving sized pieces and stored in the freezer for a healthy dessert when the sweet tooth strikes. As we all know, having healthy alternatives on hand to satisfy those cravings is a must. This recipe also happens to be nut free!
Yield: 12 squares
- 190g (2 cups) whole rolled oats
- 2 tbsp coconut oil, melted
- 2 tbsp maple syrup
Middle layer (caramel):
- 250g (1 + 1/4 cups) dates, soaked for two hours
- 180ml (3/4 cup) water
- 1 tbsp coconut oil, melted
Top layer (chocolate):
- In a food processor or blender, mill the oats to a fine powder. Pour into a bowl and mix with the melted coconut oil and maple syrup until thick and sticky.
- Press into the bottom of a 13cm x 18cm ( 5 inches x 7 inches) rectangular tin. Chill in the fridge to set.
- Blend the warm water, melted coconut oil and dates in a high-speed blender until smooth. Pour over the first layer and place in the freezer for about an hour while you get on with the final layer.
- Whisk the ingredients for the chocolate layer together in a small bowl or cup, until no lumps remain. Pour over the caramel layer when it is set, and chill for at least 4 hours or freeze for about 2 hours before slicing into 12 individual squares.
Notes: This recipe freezer really well. Once you’ve cut up the whole dessert into 12 individual small squares, you can keep these in an airtight box in the freezer for up to a month. Not that they’ll last that long, but it’s always a good idea to keep a stash of treats in the freezer when a craving hits.