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  • Created By:: Rebecca Kane
  • Ready in: 30 mins
  • Serves: 6
  • Complexity: very easy


  • 1 cup of ground cashews
  • ¼ cup of cashew butter
  • ¼ cup of melted coconut oil
  • 3 Tbsp of coconut sugar
  • 2 Tbsp of syrup (agave, maple syrup, yacon etc)
  • 1 Tbsp lucuma (optional)
  • Pinch salt
  • 1-2 Tbsp of water
  • Extra coconut sugar to sprinkle over the top of your biscuits


Food Processor or blender - Shortbread Mould


  1. Place all of the ingredients in a blender or food processor and blend/process until well combined

    • Line the shortbread mould with cling film, so that you can easily lift out the biscuit
    • Press the mixture evenly into the lined shortbread mould
    • Place in the freezer until very firm

    Serve straight from the freezer

Shining Chef Rebecca Kane

Rebecca Bio


Rebecca is the founder of Shine on Raw and the author of Raw Food Recipes to Make You SHINE Inside and Out. 

She is a sought after speaker and has given food demonstrations throughout the UK, including some of the largest food festivals in the country.

Rebecca loves creating easy dishes, made with every day ingredients, she says that her recipes have to be easy as her idea of cooking used to be toast!

To learn more about Rebecca Click Here >>

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