Healthy Millionaire's Shortbread
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.
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Serves: 12 slices
Calories: 499kcal
Ingredients
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* (gluten free if required (don't use coconut cream*))
Equipment
- 20cm Square Baking Tin (with a removable base)
- Food Processor
Instructions
- 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!
Video
Notes
* We recommend a dairy free milk such as almond or soya for combining with the chocolate, rather than coconut cream. Coconut cream tends not to combine well with melted chocolate and can seize (go grainy), which will ruin your chocolate.
Recipe inspired by: England & Scotland
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 499kcal | Carbohydrates: 64g | Protein: 7g | Fat: 27g | Saturated Fat: 19g | Sodium: 170mg | Fiber: 6g | Sugar: 35g | Net Carbohydrates: 57g
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