Raw Salted Caramel Millionaire Shortbread Mini Bites
So I never thought I would hear words like salted caramel, shortbread and chocolate combined in a sentence with the word ‘healthy’. But dreams really do come true ;). These are one of my most decadent healthy treats that are totally raw, meaning they are packed full of nutrients that remain when no heat is applied.
Remember to send me photos if you recreate these to die for bites!
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1/2 cup of ground almonds
1/2 cup of oats (I use gluten free oats but this isn’t essential, any regular rolled oats will be fine!)
1/2 cup desiccated coconut or flaked coconut
10-12 medjool dates, pitted
1tsp vanilla extract
2 tbsp warm water
1/2 cup tahini (You can use any nut butter as a substitute)
1/2 cup natural sweetener (date syrup, agave, maple syrup, molasses. rice malt syrup etc) you could also use runny honey but this will compromise the caramel flavour
1/4 cup coconut oil, melted
1tsp vanilla extract
2 tsp of Himalayan sea salt
1 tbsp lucuma powder (optional, this is a superfood powder that will give it more of a caramel flavour)
1/3 cup raw cacao butter
4 tbsp raw cacao powder
4 tbsp natural sweetener (I use date syrup from The Date Lady)
1-2 tsp of any type of milk (I use almond or hemp milk)
To start line a square (I used 8’’) baking tin with parchment paper (leave enough excess at the 2 of the sides to be able to pull the the finished product out of the tin)
Base: Place all the base ingredients into a food processor and whizz until everything turns into a breadcrumb-like mixture and holds together – this takes around 5 minutes or so. Press the mixture into the bottom of the prepared tin and spread evenly. This can be quite tricky, a good tip is to take a piece of parchment paper and fold into a small square and use this to press the mixture right into the corners and sides. Once even, put the tin into the freezer until you’ve finished the caramel layer.
Caramel layer: Place all the caramel ingredients into a high powered blender and combine well. Get your biscuit base out of the freezer and pour the caramel over the top. Smooth it out with a spatula until even. Place the tin back into the freezer and allow to chill while you get your chocolate layer ready.
Chocolate layer: Place your cacao butter into a heat proof bowl and then rest the bowl over a saucepan of simmering water (about 1 inch). Once melted, add the remaining ingredients and stir slowly until combined. When combined, get your tin out of the freezer and pour the chocolate over the caramel spread evenly. Place the tin back into the freezer for ideally overnight or until frozen through. Once the shortbread is completely frozen, slice up into mini bites using a sharp knife. Store in the freezer or fridge – these will melt pretty fast when left out of a cold place!