Raw Millionaire’s Shortbread

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.

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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!

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Ingredients
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
  • water

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
First up, make the shortbread base. Prepare a rectangular tin by lining with cling film. Then blend all the ingredients together in a food processor until finely ground. Check to see if the mix can be pressed together into a solid mass, and add extra ground almonds, coconut oil (or add honey) as required. Tip the mix into the tin and press into a 1-1.5cm thick base.
Next, wipe the food processor clean and tip in all the medjool dates (removing stones if required). Add a tablespoon of water and salt and blend, scraping down as required. Keep blending until you have a smooth paste, then check the consistency. You want the caramel to be thick, but just loose enough to be able to spread over the shortbread, so you may need to add extra water -I used about 4 or 5 tablespoons. Add extra salt to taste. Spread the mixture over the top of the shortbread before moving on to the chocolate.
In a glass bowl over a pan of simmering water, heat the cacao butter until it becomes liquid. Remove from the stove and whisk in the cacao power, followed by the sweetener. Keep whisking until completely smooth and glossy, then pour over the shortbread and date caramel. Use a spatula to smooth out the chocolate topping then pop in the fridge to set for an hour.
Enjoy on the top of a mountain, or in the comfort of your own home as preferred, but use a hot knife to cut through the shortbread to avoid the chocolate cracking.
Snowdon 6am
*Donotes PR sample. All thoughts and opinions are my own, and I will only positively feature or recommend products that I would use myself.
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