Raw Caramel Shortbread
cake is always special, but this one particularly so. It was a birthday cake for one of my very favourite people.
I have made this one a few times before, changing around the ingredients ever so slightly each time. Finally, I am happy with it.
here, then, is my much tested and tasted raw caramel shortbread recipe for you!
first of all, make the biscuit base. This, by the way, is quite delicious on its own, especially alongisde a cup of raw hot chocolate.
so you will need…
1 cup of sprouted and dehydrated buckwheat (make your own, or I have seen it available to purchase in health food shops and online)
1/2 a cup of mesquite (lucuma would be a fine substitute)
1/2 a cup of coconut butter/oil, melted
2 heaped tablespoons of cacao butter, melted
2 tablespoons liquid sweetener of your choice
grind your buckwheat to a powder. This can be done in a high speed blender but will also work in a food processor.
transfer to a bowl with the mesquite, and rub together.
slowly pour in the melted butters, mixing as you go. Then add the sweetener and give it another good mix until you have a soft dough. Press this into the lined cake tin of your choice.
now it’s time to make the caramel! Caramel! Oh, this is wonderful stuff. The stuff of dreams. A beautiful thing. Hush now, Lana.
anyway, you will want to make this many times, I promise. I particularly like it poured into raw chocolate cups, with a generous layer of almond butter. But that’s probably a story best kept for another day.
here is how I make it…
1 cup dates, pitted and soaked in the juice of half a lemon and one cup of water for one hour
drain the dates (keep the soak liquid to hand) and pop them in a food processor with a 1/4 teaspoon of pink salt and 1 tablespoon of coconut butter.
blitz, scraping down the sides every now and then, adding a little of the reserved water as necessary until a smooth caramel is formed.
spread this evenly over your biscuit base.
for the topping, any raw chocolate recipe you like will work, adding in whatever superfoods or herbs you are being drawn to. This time I used…
1/4 cup cacao butter, melted
1/4 cup cacao powder
1 teaspoon of coconut butter, melted
1 tablespoon of maca powder
1 big tablespoon coconut sugar, powdered
1 teaspoon of cinnamon
combine the powder and then whisk in the melted cacao butter, being careful to get rid of any clumps.
pour this on top of the caramel.
leave to set for a couple of hours before gently removing from the tin. I then sprinkled a little extra coconut sugar on top.