You know that feeling when you come across the most perfect recipe in the world, and you just HAVE to tell everybody about it? Well a couple of weeks ago, thanks to my latest copy of Good Food magazine, I found these Raw Millionaire’s Shortbread.
For all us gluten + dairy-free peeps out there, finding a recipe that’s as good as the original can often be an impossible find. So when I stumbled across this one, it felt like I’d struck gold big time. It was like winning the bloody lottery. CHA-CHING!
These vegan, gluten-free chocolatey treats are made with dates, cashews + maple syrup, and are so sticky and moreish, that they rival your everyday Millionaire’s Shortbread. They are also raw, refined-sugar free, and made with all-natural ingredients – so they don’t feel as naughty!
I’ve made these little beauties a few times now, and each time they’ve turned out perfect!
I think these nutrient-rich sweet treats are easy enough to whip up for any occasion, and would be perfect for a bake-sale. I recently made them ahead of time, before some friends came over for dinner. With them already chilling in the fridge, they made for such an easy dessert! All I had to do was cut them up and serve with some vegan ice-cream, and they went down a treat!
I hope you have as much fun making these Raw Millionaire’s Shortbread as I did! Let me know what you think by tagging your creations #heartandbowl, or leaving me a message in the comments below.
- 150g cashew nuts
- 50g rolled oats
- 4 large dates, pitted
- 50g coconut oil, melted
- 350g dates, pitted
- 125ml unsweetened almond milk
- 25ml maple syrup
- 150g coconut oil
- 1 tsp vanilla extract
- sea salt
- 150g coconut oil
- 5 tbsp cocoa powder
- 2 tsp maple syrup
- Grease a 20cm square cake tin and line with baking parchment.
- Tip the cashew nuts and oats into a food processer and blitz to crumbs. Add the dates and coconut oil, and blend again. Transfer to the tin and use a spoon to press the nutty mixture into a compact, even layer that covers the base. Chill while you prepare the filling.
- For the filling, add the dates, almond milk, maple syrup and coconut oil to a saucepan with a generous pinch of sea salt and bring to a simmer. Boil for 2-3 mins until the dates are really soft, then tip into the blender, add the vanilla extract and blitz to a smooth purée. Add a little more salt if the mixture is too sweet. Pour over the nutty base and spread to the sides of the tin, getting the surface as smooth as possible. Chill while you prepare the topping.
- Gently heat the coconut oil in a saucepan until melted. Remove from the heat and whisk in the cocoa and maple syrup until there are no lumps. Cool for 10 mins, pour over the caramel layer and return to the fridge for at least 3 hrs or until firmly set.
- To serve, cut into squares and enjoy!
These Raw Millionaire's Shortbread will keep in the fridge for up to 1 week.
Recipe adapted from BBC Good Food