Millionaire’s shortbread has long been one of my favourite sweet treats. The buttery, crumbly base, the sticky caramel and the final flourish of chocolate. I’ve been keen to have a go at making my own healthier version for a while, so when I found myself with a pre-measured packet of raw chocolate* ingredients in my cupboard, I knew what I was going to make. Having all the ingredients for the chocolate measured out is so helpful, and coast effective if you don’t use ingredients such as cacao butter often. This packet is from Indigo Herbs, but I’ve also jotted down a recipe for raw chocolate if required. I based the ingredients for the shortbread on my Easter orange and cashew cream biscuits, which you can find here, swapping the coconut for ground almonds. The dates really help to bind the biscuits. I used a packet of sticky dates for the base and saved the expensive medjool dates for the caramel, where their flavour really shines through.
Saturday was my friend West’s birthday, and we decided to brave an extremely early morning to reach the summit of mt. Snowdon for sunrise. Leaving the house when many people were on their way back from nights out was the strangest thing, but standing 1085 meters above sea level at 6am was just incredible. We had been up for nearly 4 hours by that point, so the millionaire’s shortbreads got passed around and went down a storm!
For the shortbread base
- 120g ground almonds
- 65g cashews
- 4 tbsp coconut oil
- 80g dates
For the caramel
- 150g medjool dates
- pinch sea or rock salt
For the topping
- Use one packet of Indigo Nutrition raw chocolate pack* OR
- 100g cacao butter/coconut oil
- 80g cacao powder
- 80g sweetener such as maple syrup or honey