Raw Superfood Millionaires
Healthy and delicious, Mira Manek doesn’t let you miss out on any guilty cravings.
Cook Time: 1 hour

Difficulty: Medium
Serves: 8-10 people

INGREDIENTS


For the shortbread base
80 g coconut oil
100 g chickpea flour
100 g dates
30 g oats
½ tsp cinnamon

For the caramel layer
100 g dates
1 tsp coconut oil
1 tbsp sweet sesame spread

For the topping
1 (35 g) bar of chocolate
1 tsp coconut oil

METHOD


For the shortbread base

  1. Start by melting the coconut oil in a large pan. Next pour in the chickpea flour and stir on a low heat.
  2. Whilst stirring, warm the dates for the base layer in a separate pan on low heat. This will help them melt easily when added to the chickpea flour and coconut oil mixture. Set the dates aside.
  3. Continuously stir the chickpea flour mixture for around 15 minutes until it starts to thicken and you notice the colour change very slightly from yellow to orange/ light brown.
  4. Add the warmed dates and stir until they melt. The mixture need not be entirely smooth. Now add the oats and cinnamon, and stir everything together.
  5. Lay the mixture in a flat pan or baking tray and let it cool for 10-15 minutes. You can also leave this in the fridge to cool faster.

For the caramel layer

  1. To make the caramel layer, mix together all the ingredients in a pan on low heat until a sticky paste is formed.
  2. Once this is cool and the base layer has also cooled, spread this date paste on the base layer. 

For the Topping

  1. Break the chocolate bar into small pieces and place in a glass bowl with a teaspoon of coconut oil. Immerse the bowl in a pan of boiling water, ensuring the level of water is below the bowl and let the chocolate melt. You can also boil the water and bowl of chocolate on low heat to melt quicker.
  2. Spread a thin layer of this chocolate on the caramel layer. Let this cool or leave in fridge for 10 minutes before cutting into square pieces.