Healthy Millionaire Shortbread

I was experimenting in the kitchen the other day and was trying to think of some new healthy treats I could make that did not need an oven. Then I had this light bulb moment and thought surely, I can create a healthier millionaire shortbread using a gluten free nut base, a date caramel spread in the middle and a vegan chocolate topping!

I was unsure if it was going to work but honestly guys I was blown away by the finished result. They are so moreish and satisfying, I spent the whole afternoon eating bits of the ingredients as I went along. I just couldn’t help my self

But considering these contain no gluten, no refined sugar and are 100% vegan I feel no guilt whatsoever.

Although these take a bit of time with soaking some ingredients and freezing the bar at different stages, they are actually really easy to make and well worth the effort trust me!!




For the ‘biscuit base’
½ cup Almonds
¼ cup Walnuts
¼ cup Sunflower seeds
¼ cup coconut oil melted
1 tbsp pf maple syrup or honey if not vegan
1 tbsp of almond or peanut butter
1 heaped tbsp of vanilla protein power


For the ‘caramel’
1 cup of dates soaked for a minimum of 4 hours
1 tbsp almond or peanut butter
2 tsp lemon juice
½ tsp sea salt
Reserved water from soaking the dates (as needed)


For the chocolate topping
3 tbsp coconut oil
3 tbsp cocoa powder
1 heaped tbsp chocolate protein powder

For the biscuit base add the almonds, walnut, sunflower seeds and almond butter into a blender and pulse for 10 – 30 seconds the longer you pulse it for the less chunky it will be. Add the chopped nuts to a large bowl add in the melted coconut oil, maple syrup, vanilla protein powder and mix together

Place the mixture in the bottom of a deep small baking tray (mine was approximately 20cmx15cm) squish the mixture down with the bottom of a glass and place it in the freezer to firm up for 30 minutes.

In the meantime, make your date caramel. Drain the dates and reserve the soaking water. Place all the ingredients except for the soak water in a blender and blend on high until the dates are smooth. You might need to stop and scrape down the sides every so often. Once the dates are smooth add in the reserved water one spoon at a time, you want to keep the caramel quite thick but make sure it is smooth enough to pour.

Take the base out of the freezer spread over the date caramel and place it back in the freezer for another 30 minutes

To make the chocolate topping melt the coconut oil, add in the cocoa powder and chocolate protein powder, and mix until smooth.

When the Caramel has started to firm up pour over the chocolate topping and spread it out evenly. You will need to do this quite quickly as it will start to set. If your chocolate topping does not set straight away simply pop it back in the freezer for a few more minutes.

Once the topping is set, they are ready to eat. Store in the fridge for 3-4 days


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