Gooey crunchy sweet homemade millionaires shortbread!
I have a warm fondness for millionaires shortbread, it is by far one of my favourite sweet treats. However I have some quite strict requirements for what makes a good millionaires shortbread. And I know I am not on my own in there. To start there has to be the right balance between biscuit, caramel and chocolate. Then we need a good crunch to they biscuit base, but not so hard my jar hurts from eating it, and not so crumbly its a mess to east. Next the caramel, its got to be gooey and bonus points if it’s a little bit salty. Cant beat the salty sweet caramel. Finally the chocolate a generous layer, but only dark chocolate, I’m not accepting any of those fake chocolates. Eight years eating a heavily whole-foods diet has given me a serious appreciation for good quality dark chocolate, it just hits different.
How about you, what are your millionaire shortbread requirements? Let me know in the comments below.
Ive found homemade is always the best way to meet all these requirements, store bought just doesn’t have the density for full shortbread satisfaction. With Christmas creeping closer, it seemed like the best time to finally share my perfect millionaire shortbread recipe.
Now naturally this isn’t your average shortbread recipe. This recipe is free of process sugars, gluten and of course animal products. The biscuit base is constituted of almonds, topped with a delicious date caramel and my favourite rich dark chocolate.
Millionaire Shortbread
Ingredients
Biscuit base
- 1 1/2 cup Almond flour
- 3 tbsp coconut oil
- 2 tbsp maple syrup
Caramel layer
- 20 dates
- 2 tbsp water
- pinch sea salt
Chocolate layer
- 100 g Dark chocolate
Instructions
Biscuit base
- Start by melting the coconut oil.
- Now combine the oil, almond flour and maple syrup, until you have a firm dough. If it seems a little dry add a small amount more oil.
- Firmly press the dough into the base of a 9''x5'' baking tray. Try the ensure it is even.
- Place int he fridge to set for roughly 20 minuets.
Date caramel
- Put the date and water into a small pan over a medium heat. Heat the date for roughly 5 minuets until they become all gooey. Watch closely adding more water if they begin to stick or dry out.
- Allow to cool.
- Add to a high speed blender cup and blend until smooth and creamy. This may take a few attempts needing to push the dates down.
- Smooth the caramel over the biscuit later and place back into the fridge
Chocolate layer
- Melt the chocolate over a bain-marie.
- Once completely melted pour straight over the caramel layer and return to the fridge to set for 20 minuets.
- Once completely set cut the shortbread with a hot knife and enjoy.
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Please be aware all information in this blog is based on my own personal experience and research, and I am not a medical professional. If you are needing advice about a medical condition, please seek advice from a medical professional.