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Millionaire's Shortbread

Combine the crunch of a shortbread base with a gooey caramel middle and chocolate topping, and you have millionaire's shortbread - the ultimate sweet treat.

Method

For the Base:

Tip the cashew nuts and oats into a food processor and blitz into crumbs. Add the dates and coconut oil and blend again.

Transfer mixture to a 5”x 5” tin lined with baking parchment and use a spoon to press the mixture into a compact even layer that covers the base.

Let mixture chill while you prepare filling.

For the Caramel Layer:

Add the dates, milk and oil to a saucepan with a pinch of salt and bring to a medium simmer for 2-3 mins until the dates are really soft, leave to cool for a few minutes then tip into a blender, add the vanilla extract and maca, blitz until smooth.

Pour over the nutty base and spread evenly - chill in the fridge.

For the Topping:

Mix together the oil, cacao and syrup until there are no lumps. Cool for a few mins, pour over the caramel layer and return to the fridge for at least 3 hrs or until firmly set.

To serve, cut into squares. I love to have a piece with a cup of tea, with oat milk of course!

These will keep in the fridge for up to 1 week in airtight container.

Ingredients

Base -


1 cup/135g Cashew Nuts


1 cup/100 g GF Jumbo Oats


8 Medjool Dates, pitted


50g Coconut oil, melted


Caramel Layer -


350g Medjool dates


250ml Almond or Oat milk, unsweetened


2 Tsp Maca powder


150g Coconut Oil , melted


1 tsp Vanilla Extract


pinch Sea Salt


Topping -


100g Coconut Oil, melted


50g Cacao Powder


2 tbsp Maple Syrup


Serves: Makes 15 squares


Dietaries: GF, Vegan

Method

For the Base:

Tip the cashew nuts and oats into a food processor and blitz into crumbs. Add the dates and coconut oil and blend again.

Transfer mixture to a 5”x 5” tin lined with baking parchment and use a spoon to press the mixture into a compact even layer that covers the base.

Let mixture chill while you prepare filling.

For the Caramel Layer:

Add the dates, milk and oil to a saucepan with a pinch of salt and bring to a medium simmer for 2-3 mins until the dates are really soft, leave to cool for a few minutes then tip into a blender, add the vanilla extract and maca, blitz until smooth.

Pour over the nutty base and spread evenly - chill in the fridge.

For the Topping:

Mix together the oil, cacao and syrup until there are no lumps. Cool for a few mins, pour over the caramel layer and return to the fridge for at least 3 hrs or until firmly set.

To serve, cut into squares. I love to have a piece with a cup of tea, with oat milk of course!

These will keep in the fridge for up to 1 week in airtight container.

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