These delicious, gluten free Healthy Millionaire’s Shortbread slices have a sweet oat biscuit base, gooey date caramel centre and a creamy chocolate topping. They are filling, satisfying and made with simple, wholesome ingredients. They are ‘no bake’ and can be eaten straight from the freezer for a quick, easy and healthy snack that’ll satisfy your sweet craving!
These healthy millionaire’s shortbread slices have been a life saver in the post-Christmas aftermath!
My sweet tooth isn’t going anywhere, even when I’m trying to be ‘healthy’ so a sweet treat that is satisfying and ‘you-wouldn’t-know-it-was-healthy’ is an absolute must. These shortbread slices turned out even better than I could have hoped!
They’re easy to make, contain just 8 simple, natural ingredients, taste absolutely delicious and the best bit… you can eat them straight from the freezer – providing an instant, sweet-fix that will satisfy your cravings before you reach for a generous helping of Victoria Sponge Cake.
What you’ll need to make these Healthy Millionaire’s Shortbreads
Here’s what you’ll need:
Equipment: A 20cm square baking tin or tray, preferably with a removable base.
Refrigerated items: Your dairy free milk of choice
Pantry items: Oat flour, coconut oil, maple syrup, coconut cream, dark chocolate, salt and sticky medjool dates.
Oat flour – If you don’t have oat flour you can easily make your own by simply blending up oats.
Coconut cream – The coconut cream we use is just the thick white part from the top of a tin of coconut milk.
Tips for making these Healthy Millionaire’s Shortbreads
The biscuit layer for the base is made by simply mixing together oat flour, melted coconut oil and maple syrup. Press this mixture into your lined baking tin firmly, making sure to go right to the edges and into the corners for a neat finish.
The date caramel layer is made with medjool dates, coconut cream, melted coconut oil and salt. You’ll need to blend the caramel for 2-3 minutes and wait for it to transform from light coloured and bitty to a thick, sticky and smooth caramel in a deep gold colour – trust the process here, it’ll happen!
For the chocolate layer we recommend using a 70% dark chocolate combined with a stable dairy free milk such as almond or oat from a carton. We add milk for two reasons – to make the top layer creamier and also to make it slightly softer so that it’s easier to cut up and eat. Use the type of milk you get in a carton here (e.g. the type you can add to a cup of tea) in order to get a silky smooth texture and glossy appearance. Avoid using tinned coconut cream as this has a tendency to cause the chocolate to seize (go grainy).
Setting: Allow the layers to set in the fridge or freezer before adding the next. This will give you a neater finish with clearly defined layers.
Serving size: This recipe makes a big batch – you can either slice it into 12 generous shortbreads or into 24 smaller, bitesized fingers. I recommend the latter, especially if you plan to eat them from the freezer to satisfy sweet cravings – I’ve found the smaller size to be perfect for that!
More delicious healthy recipes to try
I hope you LOVE this recipe! If you try it be sure to leave a comment and rating below and tag @aveganvisit on social media – I love to see your re-creations! Enjoy 🙂 x
The Video Recipe:
The Healthy Millionaire’s Shortbread Recipe:
Healthy Millionaire's Shortbread
For the biscuit layer:
- 390 g oat flour (gluten free)
- 100 g coconut oil (melted)
- 150 g maple syrup
For the caramel layer:
- 425 g medjool dates (pitted weight)
- 100 g coconut cream (the thick white bit at the top of a can of coconut milk)
- 85 g coconut oil (melted)
- ¾ tsp of salt
For the chocolate layer:
- 175 g 70% dark chocolate
- 100 ml dairy free milk* (almond or soya)
- Add the ingredients for the biscuit layer into a bowl and stir together until combined.390 g oat flour, 100 g coconut oil, 150 g maple syrup
- Line a 20cm square baking tin with non-stick parchment paper and press the biscuit mixture into the base firmly to make a thin layer. Be sure to press the mixture right to the edge and into the corners for a neat finish.
- Put the baking tin in the fridge to firm up the biscuit layer whilst you make the caramel. It should firm up quickly due to the coconut oil it contains.
- Add the caramel ingredients to a blender and blend for 2-3 minutes until smooth. The caramel will change colour and consistency when it is ready - from a light colour and bitty texture to a deep gold, sticky and smooth texture (see the recipe video for an example).425 g medjool dates, 100 g coconut cream, 85 g coconut oil, 3/4 tsp of salt
- Smooth the caramel on top of the firm shortbread in the tin. Place the tin in the freezer to set for 30 minutes (we do this to partially freeze the caramel which prevents the caramel mixing with the melted chocolate when we add this later on).
- Heat a small saucepan of water to a simmer and place a bowl on top of the saucepan to create a ‘bain-marie’. Add the chocolate and dairy free milk to the bowl and allow it to melt gently.175 g 70% dark chocolate, 100 ml dairy free milk*
- Once the chocolate has melted, stir the chocolate and milk together until the mixture is glossy and fully combined.
- Pour the dark chocolate over the partially frozen caramel layer and spread out with a pallet knife or spoon.
- Put the tin back in the fridge to set the chocolate layer for 30 minutes.
- Carefully remove the Millionaire's Shortbread from the baking tin and place it on a chopping board. Heat a large knife in some hot water, wipe it off and then slice the shortbread into 12 large squares or 24 bitesize fingers (depending on how large you want your serving to be).
- Store the shortbreads in the fridge if you intend to eat them within the next couple of days. Alternatively you can freeze the slices once portioned up - I like to eat them straight from the freezer!