I’ve been tempted to make ‘healthy millionaire shortbreads’ for a while now, but haven’t quite found the energy to search for the right type of ‘dates’ to make it happen (my local shop in London isn’t the type of place to sell pitted medjool dates…). Anyway, being in Suffolk for lockdown definitely has it’s perks – one being that there is a huuuuge Waitrose around the corner and you can rely on them to provide every type of ingredient. So I finally got around to it and am happy to bring you my Healthy ‘Millionaire’ Shortbread recipe (but be careful – they’re not SO healthy that you can eat them all in one go…!)

Millionaire shortbreads take me back to my childhood days when I used to go to the local gym cafe after my swimming lesson to get a treat. They would have a glass counter filled with freshly made goodies – of which I can only remember the millionaire shortbreads and the multicoloured sticky ring doughnuts on offer…

There’s something so satisfying about getting a little bit of everything with a millionaire shortbread – a biscuit, caramel AND chocolate… yes please! So it doesn’t quite matter what mood you’re in because hopefully one of those things should hit the spot.

Caramel Layer

This recipe is done in 3 stages (quite literally from the bottom up!) so for the methodical ones out there you’ll enjoy the process! I’d just flag that this recipe can be altered slightly depending on individual tastes. You can add more salt to the caramel layer if the recipe is too sweet for you or you can make it completely vegan as outlined in the recipe below!

Melted chocolate layer

These millionaire shortbreads definitely have a kick of coconut (from the coconut oil) and because I use blended dates, the caramel layer almost tastes as though it has desiccated coconut in it (but not in an overpowering way, or in the way where you get lots of little pieces left over in your mouth, ew!) The dark chocolate adds a good crunch when you bite into them and the soft base is fully of nuttiness. Who knew so many flavours would work together!

These are sure to curb your sweet cravings – as my ‘Munchie White Chocolate Fudge’ does too (see recipe here!!) So make sure you cut these into edible sized pieces otherwise you can take the ‘healthy’ out of ‘Healthy Millionaire Shortbreads’! I hope you enjoy making them as much as I did and let me know how you get on in the comments below…

Plateful of Healthy Millionaire Shortbread
Print Recipe
Healthy 'Millionaire' Shortbreads
Servings
Ingredients
For the 'shortbread' base
For the 'filling'
For the 'topping'
Servings
Ingredients
For the 'shortbread' base
For the 'filling'
For the 'topping'
Instructions
  1. Line a 6x8 inch tin or container with double layered cling film.
  2. To make the 'shortbread' base, add the oats to a food processor and blitz until it resembles flour. Add the ground almonds and honey/agave nectar and process again. Add a small dash of milk at a time until the mixture starts to stick together slightly (but not so much that it's wet).
  3. Press the dough into the bottom of the tin, pressing down with the back of a spoon to create a firm, even layer. Leave in the freezer whilst you prepare the next layer.
  4. To make the filling, add the dates, milk, maple syrup, coconut oil and vanilla in a saucepan with a generous pinch of salt. Bring to a summer and boil for 2-3 minutes until the dates are really soft.
  5. Tip into a blender and blitz to a smooth purΓ©e. Pour over the 'shortbread' base and spread to the sides of the tin getting the surface as smooth as possible. Chill whilst you prepare the topping.
  6. For the topping, put an inch of boiling water in a small saucepan on low-medium heat and place a heat-proof bowl on top (so no steam can escape and water does not touch the bottom of the bowl).
  7. Put the chocolate into the bowl and continually stir until the chocolate is completely melted. Pour the chocolate on top of the 'caramel' layer either spreading or tilting so it's evenly distributed. Return to the fridge to cool completely for a few hours.
  8. Once set use a sharp knife to cut into 16 squares. Keep refrigerated for up to 5 days. Enjoy!
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