Last week I went into one of my current favourite cafe spots on a day when they had little pots out with the try me sign. I love tasters more than anything and this was for a healthy(ish) millionaire shortbread! I was absolutely head over heels with the first bite. However, sadly they were just assessing public opinion and hadn’t yet made it to sell.
Feeling cheated out of my millionaire shortbread, I immediately started looking at recipes so I could make my own (literally then and there over my coffee). I left the cafe thinking I had found the perfect recipe, and it definitely didn’t let me down. Thank you to the Baking Explorer for this amazing healthier millionaire shortbread recipe:
Healthy(ish) millionaire shortbread
For the shortbread:
- 100g dairy free spread (I used flora light)
- 60g caster sugar
- 150g plain flour
- 1/4 tsp salt
- 350g dates (weighed without stones)
- 125ml almond milk
- 25ml honey (or maple syrup if vegan)
- 150g coconut oil
- 1/4 tsp salt
- 200g dark chocolate (I used Lindt 70%, or use vegan alternative)
Combine the butter and sugar together in a bowl until smooth and creamy (using your hands is messy, but the easiest method). Next add the flour and salt to form a dough.
Press into the bottom of a lined 9 x 9 inch tin and bake in a preheated oven at 180 degrees celsius for 15 minutes (I would check after 12). Leave to cool in tin.
For the caramel chop the dates and add to a saucepan along with the almond milk, honey and coconut oil. Bring to the boil and simmer for 3 minutes until the contents thicken.
Take off the hob and blend with a hand blender (be careful not to splash, the contents will be very hot!). Pour on top of the shortbread and allow to cool.
For the topping melt the dark chocolate in a bowl over a saucepan of simmering water. Don’t allow the water to touch the bottom of the bowl or the chocolate will burn.
Allow the chocolate to cool a little (stir occasionally so it doesn’t set) and then pour over the caramel and place the tin back into the fridge for at least a couple of hours.
Once fully set, remove shortbread from the tin. Cut it into squares with a sharp knife dipped in warm water to try and avoid cracking the chocolate layer too much.
You can store in the fridge but i’ve kept mine out at room temperature and it kept fine.
I was so suprised how quick and easy this was to make, with a limited number of diifferent ingredients to buy. Despite the filling containing absolutely no butter and only honey as extra sweetner, it tasted amazingly like caramel.
This recipe is also very easy to make vegan friendly, and the original recipe on the Baking Explorer page is actually presented as vegan. I think this healthi(ier) millionaire shortbread recipe would make a really good gift as well!
Enjoy your weekend xx
If you liked this healthy(ish) millionaire shortbread, why not try:
- My very own healthy chocolate brownie recipe!