Healthier Millionaire Shortbread

Healthier Millionaire Shortbread

Wholesome Lee
The ULTIMATE treat with oozing salted caramel sauce.
One of my FAVOURITE sweet treats is millionaire shortbread. There is just something so decadent about it and it seems to combine all my favourite things of shortbread, caramel and chocolate.
Whats a major highlight for me is the oozing salted caramel sauce that comes when you take a bite and the chocolate cracks open.
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Course Snack
Servings 20 slices

Ingredients
  

FOR THE BASE

  • cup almond flour
  • ¾ cup coconut flour
  • ½ tsp Bicarbonate of soda
  • 4 tbsp oil I used buttered flavoured avocado oil but coconut oil works well too
  • 1 tsp pure vanilla extract
  • 5 tbsp is 100% pure maple syrup

FOR THE CARAMEL LAYER

  • ¼ cup coconut sugar
  • 1 tbsp water
  • 1 pinch of vanilla
  • 1 pinch sea salt large
  • ½ tsp lemon juice
  • ½ cup full fat coconut coconut milk/cream canned

FOR THE CHOCOLATE LAYER

  • You can either melt a dark chocolate bar and pour it over OR ii made my chocolate frosting which is
  • 2 tbsp coconut oil melted
  • 2 tbsp nut butter of choice I used hazelnut butter which was SO yum, but almond/peanut/macadamia works well too
  • 3.5 tbsp raw cocoa powder
  • 4 tbsp maple syrup/ honey
  • 1 tsp pure vanilla extract

Instructions
 

  • Preheat oven to 180°C
  • Pour all ingredients for the base into a mixing bowl and combine all the ingredients well.
  • Place in a lined brownie tin, for 10-12 mins until golden on the edges. Set aside to cool.
  • While the base is in the oven, place all ingredients for the caramel sauce into a pot over your stovetop and bring to boil. Take care not to burn the caramel, when turning the heat up. Stir consistently to allow everything to combine well.
  • Once the mixture starts to bubble, turn heat to a low heat and allow to simmer, stirring when needed. I let mine simmer for 20 mins, but allow it to simmer until it has reached your desired consistency (between 20-25 mins).
  • Once caramel is ready, take off heat and pour on top of the base layer that has been cooling. Place in fridge to allow to cool.
  • For the chocolate topping you could either melt a dark chocolate slab over a double boiler, or i made my own chocolate frosting:
  • warm the coconut oil in a pan on the stove and allow it to melt.
  • Add in the nut butter and take off heat. Stir in the raw cocoa, maple syrup and vanilla.
  • Pour glaze over the caramel layer and allow to set in fridge over night or for a minimum of 3 hours (These seem to taste significantly tastier if left over night!)
  • Store in fridge/freezer in an airtight container.
Tried this recipe?Let us know how it was!

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