Millionaire’s Shortbread has been my husband’s favourite afternoon tea treat (or any time!) for as long as I can remember, and he can’t order a coffee from a coffee shop without adding one to his purchases. So with good intentions to keep the family healthy as far as possible I set out to create a healthier millionaire shortbread that used no refined sugar or flour, and was more nutritious than the traditional version.
The caveat is that healthier recipes have to still be met with high approval from hubby and kids else what’s the point? My experiments don’t always work, but this was a sure winner!
This recipe was originally posted on the FitBakes blog here. Fitbakes are low sugar, low calorie, freshly made cakes which I absolutely love (you can read my review here).
Makes 20 slices
All the ingredients can be found on buywholefoodsonline here, use code POLLY-IMZB to get 5% off all orders!
I have a free healthy baking cheat sheet that helps you recreate your own favourite baked treats using nutritious ingredients, you can grab it here!
- 250g dates
- 200g coconut cream
- 50g coconut oil
- 120ml coconut milk
- 2 tsp. vanilla essence
- Preheat the oven to 180°c.
- Place all the shortbread ingredients together in a bowl and mix thoroughly.
- Line a 9 inch square tin with greaseproof paper and press the biscuit mix into the tin.
- Bake for 15-20 minutes or until turning golden, then remove from the oven and allow to cool.
- To make the caramel blend all the ingredients together in a processor until smooth, then spread over the biscuit base while still in the tin.
- Melt the chocolate in a bowl over a pan of simmering water, then pour evenly over the caramel.
- Refrigerate for at least an hour until cool and firm before slicing.
- The recipe will keep in the fridge for a week.