The Billionaire Shortbread
Millionaire shortbread was a staple homemade treat in my house growing up, my aunt was the queen of them, along with a long list of mouth watering desserts. There is lots of healthy versions of caramel squares all over the internet, so I wanted to bring mine to another level, these are pretty much all or nothing everything is thrown in but makes for an awesome taste bud experience! They’re also easy to make and involve no cooking, just a good enough food processor for blending. These slip into all the categories of dairy/gluten free, vegan, raw Paleo you name it!
Serves 8 squares
Cooks in Minutes
- 55g ground almonds
- 50g coconut flour
- 3 tbsp melted coconut oil
- 2 tbsp honey or maple syrup
- 50g seeds (I use a mix of sunflower, pumpkin and flax)
- 125g Medjool dates, pitted
- 125ml unsweetened almond milk
- 1 tbsp melted coconut oil
- 1 tsp vanilla essence
- pinch of sea salt
- 35g dark chocolate, chopped (optional)
- 1 tbsp hazelnut butter
- 1 tbsp almond butter
- 1 tbsp cashew butter (or you could use 3 tbsp of just one of these nut butters instead)
- 110g raw cacao butter, chopped
- 30g raw cacao powder
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- Firstly make your base, add the almond and coconut flour into a bowl.Pour in the melted coconut oil and honey, combine well to form a dough.
- Press the base mixture into a lined baking tin (like a bread tin) and place in the freezer.
- Now move onto your filling, in a food processor blend the dates until smooth, then add in the almond milk, coconut oil, essence and Himalayan salt and blend again (the paste this time should be a little lighter and creamy)
- Using a spoon stir in the rest of the ingredients for your filling.
- Pour on top of the hardened base, and place bake in the freezer.
- To make you raw chocolate, place all the ingredients in a saucepan over low heat until melted, make sure not to boil! Spread over the top and freeze once more until hard.
- Enjoy with a cup of tea