I'm so excited to share this recipe!
I'll admit that there was a fair bit of luck involved in the creation of this raw dessert. It involved throwing around quite a few random ingredients in my feverish need for something sweet and I was so pleasantly surprised at the result. There was a lot of exclaiming going on as I sampled it directly from the freezer, beckoning other people in the household to come and try it!
The shortbread base is biscuit-y and crisp, which is really delicious with the soft and smooth coffee icing. This comes together in a flash too, with ingredients I always have on hand.
Raw Tahini Shortbread with Coffee Icing
1/2 coconut flour
1/4 cup tahini
1/4 cup liquid sweetener
1/4 cup melted coconut oil
dash of salt
1/3 cup cashews
1/3 cup soft medjool dates
4 tbsp brewed coffee
2 tbsp melted coconut oil
dash of vanilla
To make the base, mix the ingredients together and press into a small container or dish lined with baking paper.
To make the icing, blend all ingredients together until smooth. Spread over the shortbread and freeze until set, about 2 hours.