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–+ servings
A stack of three triple layered millionaire's slices with a healthy shortbread layer, topped with date caramel and finished with rich dark chocolate

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.
4.62 from 18 votes
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Course: Sweet Treat
Cuisine: British, English, Scottish
Prep: 30 minutes
Inactive Time: 1 hour
Total: 1 hour 30 minutes
Serves: 12 slices
Calories: 499kcal
Author: Tara

Ingredients
 
 

For the biscuit layer:

  • 390 g rolled oats (gluten free if required)
  • 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 salt

For the chocolate layer:

  • 175 g 70% dark chocolate (gluten/soy free if required)
  • 100 ml dairy free milk* (gluten/soy free if required (don't use coconut cream*))

Equipment

  • 20cm (8") Square Baking Tin (with a removable base)
  • Food Processor

Instructions
  

  • Add the rolled oats to a blender or food processor and blend to a fine flour. Add the flour to a bowl with the remaining ingredients for the biscuit layer and stir together until combined.
    390 g rolled oats, 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 below for an example).
    425 g medjool dates, 100 g coconut cream, 85 g coconut oil, 3/4 tsp 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, dry it off and then slice the shortbread into 12 large squares or 24 bitesize fingers, depending on your preference.
  • Store the shortbreads in the fridge if you intend to eat them within the next few 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.
Recipe updated:  23rd June 2026

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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