This Orange and Blueberry Shortbread Slices is sweetened with a mineral rich liquid sweetener – Raw Coconut Palm Nectar. The base is made from cashews, coconut flour and gluten-free rolled oats. This creation is so delicious that you wouldn’t know it was actually healthy. The base is sweet and chewy with a subtle hint of orange and the topping is bursting with flavor.
The flavor really works for me, orange and coconut – truly a great combination. The orange zest that really makes these shortbread- style snacks so special.
- Shortbread base
- 1+ ½ cup cup cashew, soaked and dehydrated
- 1 cup gluten-free rolled oats
- 1 cup coconut flour
- 1 tbsp cacao powder
- pinch of salt
- ¼+ 2 tbsp coconut oil
- ¼+ 1 tbsp coconut nectar
- juice of two, and the fresh grated peel from one whole medium sized orange
- ¼ cup coconut oil
- ¼ cup cacao butter
- ¼ cup coconut nectar
- ½ cup cacao powder
- pinch of salt
- 1 cup blueberries
- 1 cup blackberries
- In food processor, blend the cashew nuts and oats until fine. Add the remaining ingredients and process until well combined.
- Line a baking pan (I used a 11 x 7 x 1.5 inch rectangular cake pan) with baking paper and press the base mixture into tray evenly. Move to freezer to set for 20 minutes.
- In a mixing bowl whisk together coconut nectar, melted coconut oil, melted cacao butter, cacao powder and salt. Mix until it becomes smooth. Pour the topping over the base, and ensure it is spread evenly. Scatter with the berries. Move to fridge to set for 1 hour. Store in the fridge up to 4- 5 days. Enjoy!
Oranges are packed with Vitamin A, B, a great source of Vitamin C and full of other antioxidants that are good for you.
Did you know that coconut flour is high in fiber (contains 6 grams of fiber in 2 tablespoons), protein (coconut flour packs 5 grams of protein in just 2 tablespoons), and healthy fats (there are 4 grams of saturated fat from coconut oil in 2 tablespoons of coconut flour) and is free from wheat and other grains. It is also low in sugar, digestible carbohydrates and calories, and has a low score on the glycemic index. Coconut flour lasts for many months in an airtight container. To make coconut flour last even longer, you can keep it in your fridge or freezer. Just bring it to room temperature before using.
If you give this recipe a try, I hope you’ll enjoy these and get to share with your friends and family. When you do please make sure to share them with me too;) So don’t forget to take a picture and tag #deviliciouslyraw @deviliciously_raw on Instagram. I would love to see what you come up with!