Crumbly cashew and oat base, filled with sweet caramel made from sticky medjool dates and all topped with homemade velvet smooth raw chocolate. Nothing sounds better! Impress by making these raw millionaire shortbreads, looks tough but so simple to make! Enjoy with a warm almond milk hot chocolate.



Base : 

- 130g Oats

- 2 Tablespoons Cashew Butter

- 3 Tablespoons Maple Syrup

Caramel : 

- 15 Pitted Medjool Dates

- 2 Tablespoons Coconut Sugar

Chocolate : 

- 50g Cocoa Butter

- 35ml Maple Syrup

- 14g Cocoa Powder


Base : 

Begin by putting your oats into a food processor or blending and blitz until forming a fine flour. Once oats have become fine flour, add both cashew butter and maple syrup, and blitz until mixture begins to clump together. Once mixture is formed, transfer base to square tin and begin to press down to form a flat compressed base. Place base in fridge to firm up.


Caramel : 


To make caramel place pitted dates and coconut sugar into blender or food processor and blitz until the mixture creates a ball. At this point you will need to add a dash of water and continue to blitz until mixture thins slightly, keep adding small amounts of water until desired caramel consistency is reached. Once completed, transfer the caramel mixture on top of base and spread evenly and re-fridgerate. 

Chocolate : 

Finally, to make the top chocolate layer you will first need to melt the cocoa butter. To do this get a small sauce pan and fill with boiling water one quarter of the way up, place a glass bowl on top of the sauce pan and place cocoa butter in bowl to melt, stirring constantly. Once cocoa butter has melted remove bowl from heat and add cocoa powder and maple syrup, mix until smooth. Pour chocolate on top of caramel and base, spreading evenly. Transfer millionaire shortbread to fridge one last time to set chocolate for 10 minutes or so, and enjoy.