Millionaire shortbread has it all. Buttery, crumbly shortbread, sweet, sticky caramel and a shiny dark chocolate layer which just brings it all together. But to be honest, these days I find most shop bought millionaire shortbread a tad too sickly-sweet. My raw version is pretty quick and easy to put together and made with some great ingredients. Wholesome oats and dates, cocoa/cacao powder and it’s simply sweetened with a touch of maple syrup and bound together with coconut oil.
All the ingredients can be bought from the grocery section of our online shop and they are organic and plastic free! The dates come in a compostable bag. If you are not a fan of coconut flavour you can substitute with a refined flavourless coconut oil, some good butter/margarine or even better – cocoa butter. Give it a go and let me know what you think.
- 300g oats
- pinch of salt
- 8 tbsp coconut oil – melted (you may need more)
- 2 tbsp maple syrup
- 200g pitted dates
- 150ml water
- 1 tbsp coconut oil
- 50ml coconut oil
- 3 tbsp maple syrup
- 30g cacao
- Measure 150 ml of water into a jug then tear or chop in 200g of dates making sure no pits are present. Then leave to soak while you make the shortbread base.
- Line a baking dish with baking paper (I use a 19x24cm dish) leaving plenty of overhang to make it easy to extract once it’s set.
- Blend the oats with a pinch of salt into a fine flour then add the rest of the base ingredients (the coconut oil and maple syrup) and blend again to combine into a crumbly shortbread dough. Add more coconut oil if you need to until it comes together into a crumbly dough which stays together when squeezed.
- Press the oat shortbread evenly into the lined dish then put the dish into the fridge to chill and start setting while you make the caramel.
- Blend the soaked dates with all the soaking water and a tbsp of coconut oil into a smooth caramel. Carefully spread the caramel evenly over the shortbread layer and smooth it out as much as possible. Put the dish back into the fridge while you make the chocolate.
- Melt the coconut oil then stir in the maple syrup. Get the dish out of the fridge and get ready to work quickly now.
- Stir the cocoa/cacao powder in a tbsp at a time until you reach a shiny, smooth, pourable but thick consistency – a bit like double cream. You may not need to use all the cocoa powder. If it gets a bit thick/stiff then add a little more melted coconut oil.
- As soon as you reach double cream consistency pour the chocolate over the caramel and tip the dish side to side to evenly spread a neat layer on top before it starts to set.
- Put the dish in the fridge to set for a couple of hours before carefully pulling the shortbread out onto a chopping board and slicing into 12 or so biscuits.
- Keep the biscuits in an airtight box in the fridge with parchment between the layers. They are ok at room temperature for a while but if it’s warm they can get a bit melty so they are best enjoyed straight from the fridge. Eat within 1 week. Enjoy!