MILLIONAIRE SHORTBREAD

What could be better than Millionaire shortbread? A crumbly shortbread bottom,ย  with a gooey caramel middle, topped with chocolate… well how about a heathy raw version made with nourishing ingredients!

What you need:

FOR THE BASE:

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  • 150g ground almonds
  • 100g oat flour (ground up oats)
  • 1 teaspoon vanilla essence
  • 30g coconut oil (melted)
  • 4 tablespoons maple syrup

FOR THE CARAMEL:

  • 300g pitted medjool dates
  • 3 tablespoons water
  • 1 tablespoon almond butter

FOR THE CHOCOLATE TOP:

  • 30g coconut butter (could use coconut oil)
  • 1 teaspoon almond butter
  • 1 tablespoon maple syrup
  • 2 tablespoons cacao powder

What you need to do:

  1. Start by lining a rectangular baking tray with baking parchment.
  2. Mix all of your dry base ingredients together before combining with the vanilla, oil and maple syrup.
  3. Press this mixture into your tray (roughly 1.5cm thick) and place into the fridge to set.
  4. Meanwhile place all of your caramel ingredients into a blender and blend until nice and smooth and gooey.
  5. Place the caramel layer on top of your base and spread evenly, before placing back in the fridge.
  6. For the chocolate top, slowly melt your coconut butter cover a low heat in a small pan before adding the nut butter and syrup until completely smooth.
  7. Add the cacao powder and stir to form your silky chocolate mixture, before taking the pan off the heat.
  8. Place this on top of the caramel layer and smooth with a knife, before placing back in the fridge for at least 1 hour to completely set.
  9. Once set, carefull remove from the baking tray and then using a large, sharp knife, cut evenly into 12 squares and enjoy!!!
  10. You can store these in the fridge (so they stay nice and firm) for up to a 10 days… as they are raw they will stay fresh for longer!

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