This healthy Millionaire Shortbread is made without condensed milk or refined sugars and uses a date paste caramel. The shortbread's made with coconut sugar and the whole thing's topped with a layer of chocolate. It's sweet and kid friendly. Treats don't get much better than this!
Course: Baking, Healthy Snacks
Cuisine: Clean Eating
Keyword: Healthy millionaire shortbread
Servings: 12Bars
Author: Stephanie
Ingredients
Biscuit base
1CupFlour Buckwheat, Einkorn, White Spelt
½CupButter Cold, cut into very small cubes
½CupCoconut sugarBlended in a processor to get a finer grain
Date Caramel
30ishDates Whole, pitted
½CupPeanut butter Smooth, 100% peanuts
2tbspCoconut oil Softened
1tbspVanilla bean paste Or Vanilla extract
½tspSalt
Chocolate Topping
1CupUnsweetened chocolate
Instructions
Biscuit base
Heat your oven to 190c or 370c depending on your oven
Line an 8 inch tin with parchment paper and then rub lightly with a little butter to stop the biscuit base sticking
Process the coconut sugar so you get a finer texture and then put it into a large mixing bowl
Add the flour to the mixing bowl and then put the fridge cold butter cubes in. Using your finger tips, rub the butter into the flour and sugar until you have a 'crumb' mixture. The crumbs should be fine and there shouldn't be any clumps of butter. This can take several minutes to get all the butter properly rubbed in
Press the biscuit mixture into the lined tin and using the back of a dessert spoon press the mixture into the tin so it's compressed well and then bake for 10-12 minutes. Remove from the oven and let it fully cool down
Date Caramel
Add all the ingredients to the processor except the coconut oil and process unti the mixture is smooth and fully blended. You may have to scrape down the sides of the processor several times to make sure all the ingredients are combined. Add the coconut oil one tablespoon at a time until you have the consistency of caramel. You might need slightly more or less than I used depending on the size of your dates so add it slowly until a caramel consistancy is reached
Turn the caramel out into a clean bowl while you wait for the biscuit base to cool down. When it has, add the caramel to the biscuit base and use a spoon to press it into tthe corners and then put it inton the fridge for 10 minutes to firm up
Chocolate Topping
Melt the chocolate (see post for how to do this) and then pour it onto the caramel. Set in the fridge for an hour before slicing, serving and eating