Raw millionaire shortbread anyone, what about gingerbread flavoured millionaire shortbread? Yes please! I've given my raw millionaire shortbread recipe a Christmas twist and spiced it up using ginger, cinnamon and ground cloves!




Base : 

- 260g Oats

- 4 Tablespoon Cashew butter

- 6 Tablespoons Maple Syrup 

- 1 Teaspoon Cinnamon

- 1/2 Teaspoon Ginger

- 1/4 Teaspoon Ground Cloves 

Middle Layer : 

- 25-30 Medjool dates 

- 1 Teaspoon Cinnamon

- 1/2 Teaspoon Ginger

- 1/4 Teaspoon Ground Cloves 

Chocolate Layer : 

- 75g Cocoa Butter

- 22g Cocoa Powder

- 35ml Maple Syrup 


- Begin by greasing a square tin, any size will do.  Place all base ingredients into blender or food processor and blitz until mixture begins to come together and resemble crumbles. Test the mixture by pinching a bit of the mixture in between your fingers and it should be sticky. Remove base from blender and empty mixture into greased square tin, press base down until base is around 1/2 and inch thickness. You may have to press the edges of base so they are completely flat depending on the size of your tin. 

- Place all caramel ingredients into food processor or blender and blitz until completely smooth. Ensure dates have completely broken down and are smooth. Empty caramel on top of base and spread out evenly right to bases edges. 

- Finally, place cocoa butter into a medium glass mixing bowl and place ontop of small sauce pan which is filled half way full of water and place on high heat, stir continously until completely melted. Remove from heat and add cocoa powder and maple syrup to melted cocoa butter. Stir until completely smooth and no lumps of cocoa powder remain. Top the date and base with chocolate and evenly spread out, ensuring all the millionaire is covered in chocolate. 

- Place mixture in fridge for 10 or so minutes to allow chocolate to firm up. Remove and cut into pieces, or alternatively take a gingerbread cutter and flour the cutter slightly to ensure the millionaire doesn't stick to the cutter and cut out. Enjoy with a creamy almond milk cappuccino.