Raw Chocolate Goji Berry Shortbread
This is THE ultimate indulgence — but as always, this dessert is jam-packed full of antioxidants, vitamins and minerals, so no need to scrimp on the nutrition just because it tastes so divine! It is raw goji-berry gooiness sandwiched between a sweet nut base and salted chocolate topping. Sounds very naughty right? Well one portion provides a massive 49% of your daily Vitamin A requirements, which is great news for your immune system, and it is pretty darn high in fibre (5g) and protein (7g) for a desert. Brazil nuts are a fantastic source of Selenium, which acts as an antioxidant; and cashews are high in energy-boosting Copper. Dried apricots are a good source of iron and the goji berries…well they have super powers! I am a strong believer that just because something is a treat, it doesn’t mean it can’t actually be good for you too!
For the base
· 6 tbsp Brown Rice Syrup (or any sweetener of your choice — Agave, Maple Syrup work well too)
· 1 tsp Vanilla extract
· 4 tbsp Coconut Flour
· 200g Brazil Nuts
· 200g Cashew Nuts
· A pinch of salt
For the middle
· Juice & Rind from 1 Orange
· 250g Dried Apricots
· 250g Dried Goji Berries
For the chocolate topping
· 6 tbsp Rice Syrup
· 160g Coconut Oil
· 80g Raw Cacao OR Chocolate Protein Powder (I use “That Protein” Brown rice protein with cacao)
· A pinch of salt
· Begin by leaving the goji berries to soak in warm water for half an hour while you prepare all of the other ingredients.
· Put all of the nuts in a high speed blender and blitz until it almost forms a paste but not too much that you are making a nut butter — the nuts should form soft crumbly ‘breadcrumb’ like pieces.
· Then add the coconut flour, vanilla extract, salt and rice syrup.
· Blitz again in the blender until fully combined.
· Spread evenly in a square tray — I use the foil disposable ones because it is so much easier to pop out once it’s been frozen (approx 24cm x 24cm).
· Put in the freezer to set while making the other layers.
· Drain the goji berries and put them in a blender with the apricots and the juice and rind of the orange. Blitz until you form a smooth paste.
· Spread this over the nut base and pop back in the freezer for atleast an hour.
· Melt the coconut oil (I place my jar in a bowl of boiling hot water and leave it to slowly melt).
· Combine all of the remaining ingredients in the blender and blitz so they are well combined.
· Pour over the goji berry and apricot middle and pop back in the freezer for at least 2 hours.
· Slice into long thin slices (my preference) or into cubes (my husbands preference) and enjoy!
Calories — 291
Carbohydrates — 28g
Fat — 18g
Protein — 7g
Fibre — 5g
Vitamin A — 49%
Vitamin C — 12%