These shortbread squares make the perfect treat for afternoon tea and are so much healthier than the ones you'll find in a standard supermarket. Whole, plant-based ingredients, plus natural unrefined sugar won’t crash your blood sugar an hour later.
FOR THE BASE:
- 1 cup of rolled oats
- ½ cup of cashews
- 1 tsp of lucuma or maca powder
- 6 tbsp of almond butter
FOR THE DATE CARAMEL:
- 12 pitted Medjool dates
- A pinch of sea salt
- A dash of warm water
- 200g of dark chocolate
- Start by combining the base ingredients in a food processor until soft dough forms that holds together well. Pour out into a lined baking tray and spread out evenly (around 1cm thick). Press all the mix down firmly so it is tightly packed and place in the freezer while you make the second layer.
- To make the date caramel, place all the pitted dates into a food processor with a dash of warm water and sea salt, then blend until smooth. You can then spread this onto the base layer with the back of a spoon. Place in the freezer for an hour or so until firm.
- Once the caramel is set, melt the dark chocolate in a bowl over a pan of hot, simmering water. You can then pour this final layer over the top of the caramel, placing back into the freezer to set further.
- Give the millionaire shortbread a good few hours before slicing into little squares, otherwise the caramel tends to move under the chocolate. Share with friends (and try your very hardest not to eat the entire batch in one go, however tempting it may be).
Recipe courtesy of Plant Based Londoner