With many people unable to have nuts , I came up with this Nut Free Version. However as its a freezer/fridge slice its not really suitable for school lunch boxes. Great for after school treat though !!

NUT FREE Raw Chocolate Shortbread

Shortbread Crust Ingredients

130 gram Sunflower Seeds ( you could even use Pumpkin Seeds or a combo of both – although I have only made with sunflower seeds at this point)
60 gram Shredded Coconut
75 gram dates
1/4 teaspoon sea salt
1 tblspn Maple Syrup

Shortbread Base

Method

Blitz the Sunflower Seeds first  for  20-30 secs on speed 5
Then Put all the remainder of the shortbread ingredients in tmx bowl.1 minute speed 5 Stop at 30 secs and check.
Pour shortbread mix into lined tray and press down. Put in Freezer ( I used a square cake tray 22cm x 24cm )

Chocolate Topping Ingredients

130 gram Sunflower Seeds ( you could even use Pumpkin Seeds or a combo of both – although I have only made with sunflower seeds at this point)
60 gram organic coconut oil – I use Loving Earth
90 gram Pure Maple Syrup Or Raw Honey – I made this with Honey and the ratio of honey was different so its 150g of Honey – Please Note – Honey totally changes the flavor of this dish.
55 gram lemon juice – you can use less if you prefer but its what gives it is unique taste
3 tablespoon raw cacao powder – I use Loving Earth
1 teaspoon Pure Vanilla extract – You could make your own – check out my recipe HERE
1 tablespoon water
1/8 teaspoon sea salt

Chocolate Topping Method

Blitz the Sunflower Seeds first before adding the other ingredients to help make the mix smoother Give it say 20-30 secs on speed 5
Put all the remainder of the chocolate mixture ingredients into Bowl 2mins 30 secs on Speed 5
Check and scrape down and off the lid!
Continue on for another 2 to 3 mins Speed 5 until smooth Consistency

Pour chocolate mix on shortbread mix and spread with spoon. Put in freezer Wait at least a couple of hours
Slice up and Keep in the Freezer. Take out as needed and eat straight from freezer or let sit out for 10 minutes before eating.

NOTE: I used Honey in Topping , I personally prefer Maple Syrup, the rest of the family LOVED this nut free version