One of my favourite treats when I was younger was my Granny’s homemade Millionaire Shortbreads, although we always called them Wellington Squares. My siblings and I were forever asking her to make them and I would still do pretty much anything for one of those dreamy, sweet, sticky and caramelly squares of heaven.
These are my healthier alternatives which are raw, gluten free, dairy free and refined sugar free. Honestly though they taste amazing and I am so pleased with how the recipe has turned out. I recommend putting on some of your favourite tunes, turning your phone off and getting your bake on and make these for a little treat at the weekend.
- 150g Fine Oatmeal (can also use oats whizzed into a fine flour)
- 80g Dairy Free Butter (or normal butter if you have no intolerances)
- 1 heaped Tbsp Honey
- 30g Coconut Flour
- 120g Dates
- 50g Peanut Butter
- Pinch of Sea Salt
- 2 Tbsp Melted Coconut Oil
- 1/4 Cup Date Water (water used to soak the dates)
- 3 Tbsp Cacao
- 50g Coconut Oil
- 2 Tbsp Maple Syrup
- Start by melting the butter and honey in a saucepan before mixing in the oatmeal and coconut flour until a dough forms.
- Press the base into a greased baking tray forming an even layer around 1cm thick.
- Place in the freezer for 30 mins whilst you make the caramel.
- Place the dates in a bowl and pour boiling water over them to soften them – leave to soak for about 15 mins.
- Place all the ingredients for the caramel, including the dates, in a high speed blender and pulse until smooth.
- You can always add a splash more water at this point if you are struggling to blend it.
- Spread the caramel over the base and put in the fridge for another 15 mins.
- To make the chocolate topping melt the coconut oil and maple syrup in a pan before stirring in the cacao powder.
- Pour the chocolate over the caramel layer and place back in the fridge until it has completely set – about 45 mins.
- Cut into bite-sized pieces and enjoy!