‘ll start by warning (yes warning) you that this recipe should not be compared to the decadence of the traditional millionaires shortbread. Firstly is the reduciton in indulgence ingredients, mainly butter and sugar, that I love so very much and praise. However, if you have a craving for this dangerous treat, but also want to balance this guilty indulgence with some form – even if tiny – of health awareness then its a good one. That said, it really is a speedy way to make your own version! The traditional version takes time – baking the shortbread base, making the caramel and then applying the chocolate. This, can be done in an hour!
If you do want to make a recommended amendment if time isn’t your’e enemy here, I think this recipe could be equally as good as the real thing just by changing the base for a traditional baked shortbread. Use 50g caster sugar, 125g unsalted butter and 150g plain flour – example recipe here. I personally think the date caramel is far tastier than the normal boiled sugar version! Firstly, its less rich so you can eat more of it…and secondly its natural sugar. Yes, still sugar but its far healthier.
(Based on a recipe by ‘The Plant-Based Londoner’)
- 90g oats
- 130g nut of choice (cashew, brazil, almond)
- 1 tbsp lacuma powder (optional)
- 6 tbsp of nut butter of choice (try substituting in some coconut oil. Note, it will dominate the flavours)
Caramel & Topping
- 300g pitted dates
- Pinch sea salt
- 1 tsp cinnamon
- 1tsp vanilla extract
- 200g dark chocolate
- Start on the base. Pulse the flour, lacuna powder, nuts and nut butter in a food processor until you have a soft dough that holds together. If it needs to be more moist add a little more nut butter. Tip out into a lined baking tray (line with parchment, foil or cling film) big enough so that the mixture is about 1 cm deep. It doesn’t matter what dish you use, just use one that is a suitable size.(20cm x 20xm recommended) Cover and chill in the fridge.
- Next, pulse the dates, sea salt, cinnamon and vanilla in the food processor. Add a splash of water and keep adding until you get a smooth but thick date caramel.
- Spread this caramel evenly over the chilled base and then cover and chill again.
- Break the chocolate into small pieces and melt in a heat proof bowl over a pan of simmering water until fully melted.
- Tip the chocolate over the chilling date layer and smooth out until even and completely covering the caramel.
- Cover again and chill until the chocolate has set hard.
- Once hard, tip the bar out onto a chopping board and cut into the desired square/rectangle. Please note – the top layer WILL crack where unwanted and not every piece will look perfect, if any. The 3 in the image I have are the only ones that did not misbehave. But the look isn’t everything so cut randomly into chunky morsels. Its more tasty that way.