Frozen Chocolate and Toffee Shortbread

This recipe occurred more by accident than anything. The result of a some leftover caramel, a bag of cashews and one chef with a hankering for an uber delicious sweet treat.

With no baking required, its just a case of a little patience between the blending and melting, whilst the shortbread sets, before it can be eaten.

How i would describe it is where a semifreddo ice cream slice meets millionaire shortbread. I love the contrasting textures of the crumbly base with the soft caramel and smooth slick of chocolate. Be warned though, they are highly addictive

Frozen Chocolate and Toffee Shortbread, Tess Ward, Treat, recipe, raw, chocolate, healthy, caramel

Frozen Chocolate and Toffee Shortbread Recipe

Green Layer
  • 2 cup cashews (soak in just boiled water for 30 mins)
  • 1 cup baby spinach leaves
  • ½ cup coconut milk
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cardamom
  • Pinch of salt
Base Layer
  • 150g/ 1 cup raw cashews (soak in just boiled water for 30 mins)
  • 100g / 1 cup rolled oats
  • 75ml maple syrup
  • 1 tablespoon melted coconut oil
  • a big pinch sea salt
  • 1-2 tablespoons water (as needed)
Middle layer
  • 300g medjool dates
  • 2 tbs cashew butter
  • 1 tbs coconut oil
  • 1/2 teaspoon vanilla extract
  • a pinch sea salt
Chocolate Layer
  • ½ cup coconut oil
  • 1/3 cup cocoa powder
  • ½ teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • Sea salt, to top

Frozen Chocolate and Toffee Shortbread, Tess Ward, Treat, recipe, raw, chocolate, healthy, caramel

Method

FOR THE BASE  : In your food processor, add the oats and cashews and blend until the turn into a rough breadcrumb texture. Add the maple syrup, salt and coconut oil and continue blending. Add the water, as needed, until the mixture comes together in a dough. Once the mixture is ready, press it into a lined baking tray and place it in the freezer to harden.

FOR THE MINT LAYER : Add the cashews to a blender and whizz until they become a paste, then add the coconut milk, spinach, vanilla, peppermint oil, salt and maple syrup, plus a bit of water if necessary. Keep the processor going for around 5 minutes, or until they have formed a creamy paste. Timing will depend on the efficiency of your processor. When the mixture is completely smooth, spoon it evenly over the base layer that you have grabbed from the freezer. Leave to harden for at least two-three hours.

FOR THE TOPPING :  Melt the coconut oil and stir in the maple syrup, vanilla and cocoa. Once it has come together in a melty chocolate sauce, take the baking tray out of the freezer and pour it over. Let it sit for a few minutes – the chocolate will freeze almost straight away. Once you have poured the chocolate over the slice, sprinkle it with sea salt and pop the tray back in the freezer for another 25 minutes.

Slice the shortbread into squares and store in the freezer in an airtight container. Leave to thaw each piece for 10-15 minutes before eating.

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