This is hands down the best recipe I’ve ever come up with and each millionaire shortbread bite tasted amazing! They were actually really simple to make and each layer only consists of a few ingredients, which makes it easy to shop for and to follow! I actually had most of the ingredients at home already, apart from the medjool dates that I had to go out and get from the supermarket.
When it comes to baking, I always get quite stressed when adding my batter in the oven as that’s usually about an hour of patiently waiting for your cake to overspill, undertake, or not rise! So, this raw, no-bake recipe is perfect for any anxious bakers out there and all you really need for it is a high speed blender and a baking tray! It’s quite easy to devour all the shortbreads in one go, which is what I ended up doing, but they CAN be freezes for about a month, so they do keep quite well!
I’ve made the recipe relatively healthy as it’s naturally gluten free and refined sugar free (depending on what chocolate you choose to use for the top layer), so they’ll give you that boost of energy throughout the day, whilst also ensuring that you’re still snacking healthily.
If you want your millionaire shortbread bites to look a little less rustic than mine and more neat, heat up your knife/ place it in boiling hot water for a few seconds before cutting the refrigerated traybake so the knife can evenly slide through the hard chocolate layer on top. To be honest, I quite like the home-made appeal that mine have, but I also understand that a lot of people will probably want their squares to look neat and symmetrical!
Now, for the recipe!
For the Shortbread:
- 1 cup almond / coconut flour
- 1 cup rolled oats
- 1/2 cup coconut oil
- 1/2 cup maple syrup
For the caramel layer:
- 15 medjool dates
- 3 tbsp non dairy milk
For the chocolate later:
- 1/2 cup coconut oil
- 3/4 cup cacao powder
- 1/4 cup maple syrup
- 3/4 cup dark chocolate
- 2 tsp coconut oil
- Prepare a small/ medium tray by lining it with parchment paper.
- Start off by blending the almond flakes with your rolled oats on high speed until you get a flour like consistency. Melt 1/2 cup of coconut oil in the microwave or over the hob and then stir in 1/2 cup maple syrup. Pour this into your dry flour mixture and blend again on high speed. Once it’s all combined, layer it out onto a baking tray- the consistency is quite sticky, so try and keep it as evenly distributed as possible.
- Let the shortbread layer sit until you prepare the caramel sauce. I didn’t add the tray in the fridge because I live in a cold country, but feel free to cool it in the fridge until your caramel sauce is ready to spread over.
- Soak your medjool dates in hot water for about 5 minutes and then add them (pitted) to a blender on high speed until they blend into a smooth consistency. Add 2-3 splashes of non- dairy milk (I used coconut milk), 1 tbsp at a time until the consistency is less dense, but still nice and thick.
- Spread your caramel layer on top of the shortbread layer, do this carefully so your two layers don’t blend together. My caramel sauce was quite thick, so I used the flat surface of a spoon to even it out instead of a spatula, as it was too sticky for one. Put your tray bake in the fridge for at least 30′ so the two layers Harden for the chocolate.
- I melted a whole block of dark chocolate with 2 tbsp coconut oil in the microwave for the chocolate layer (add in the microwave 2-3 minutes in a bowl, removing it every minute to stir the melted chocolate around). Alternatively, you can make your own chocolate layer by melting coconut oil, mixing it with maple syrup and adding cacao powder until you get a smooth consistency that you can pour on top of your caramel layer.
- Once you’ve poured your chocolate later into the tray bake, add back in the fridge for a couple of hours and then remove the parchment paper and cut up your millionaire shortbread bites into even squares. Remember to heat up your knife for a smooth cut!