Another of my go-to raw sweet treats that I’ve adapted and developed over time is my gluten free cacao caramel millionaire ‘shortbread’. Of course this decadent fancy, as well as being gluten free is also free of refined sugar, and pretty easy to make. I prefer to use mineral-rich molasses to sweeten mine as I like the toffee-like flavour (plus it’s bursting with minerals), but you could use maple syrup or even stevia. To make it suitable for your little ones, sub the cacao for caffeine-free carob.

Blackstrap molasses contains most of our trace minerals, but is particularly rich in bioavailable magnesium, chromium, iron, calcium, manganese, potassium, selenium and copper. I add a pinch of Celtic salt to taste (more minerals) and a scoop of lucuma powder in the base and top layers for extra natural caramel sweetness. Lucuma is a fruit high in antioxidants, dehydrated at a temperature below 45°C, which helps it retain its nutrients and means it remains a completely raw product. It is native to South America and a super source of potassium and phosphorus. I love to use it in my baking and raw sweet treats.

Ingredients:

  • 3 tbsp. Cacao powder
  • ½ cup of ground almonds
  • 4-5 tbsp. Coconut oil
  • 1 tbsp. melted butter (optional)
  • 2 tbsp. Lucuma powder
  • 4-5 tbsp Almond or cashew nut butter
  • 1 drop stevia (optional)
  • Pinch (or two!) of Celtic salt

Method:

Second ‘caramel’ layer
  1. Melt the coconut oil (I do this in a Pyrex measuring jug sat in a bowl of boiling water).
  2. In a small bowl, mix 2 tbsp. of coconut oil with the ground almonds and 1 tbsp. of lucuma until combined. I also add a pinch of salt.
  3. Using a spoon, press the mixture into the base of a small rectangular pan (you could use greaseproof paper in the pan base if you wish). This is your ‘base’ layer. Place in the freezer to chill for 5-10 minutes while you prepare the second layer.
  4. In the same jug, mix 4 tbsp. of the nut butter with 1 tbsp. of coconut oil and 1-2 tsp of the molasses. Pour this mixture onto your already set ‘base’ layer and back into the freezer to set.
  5. For your top layer, mix your cacao gradually into the remaining coconut oil, I add a tbsp. of butter for the taste, but you can omit and just use an extra spoon of coconut oil. Add a tbsp. of lucuma and a drop of liquid stevia (some may find it slightly bitter). Pour your top layer over the already set second layer. Pop back into the freezer for 5 minutes.
  6. Cut your ‘shortbread’ into squares and enjoy! Store in the fridge as they will become too squishy if left at room temperature.

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