I first made this sticky, rich, delicious slice for Easter Sunday, in a creative effort to escape the day without hitting the kids easter eggs. With a dark, dark chocolate layer over a smooth, salted date caramel, on a sandy seed base, this millionaire’s date caramel shortbread is so decadent it’s hard to believe it’s in any way HEALTHY!
Millionaires caramel shortbread was one of my first favourite party treats, my best friends mother used to make it and it was out of this world. This healthier iteration I love just as much, and in coming up with the flavour profile I sat in one of my favourite cafe’s analysing the notes in my favourite dark salt caramel chocolate, and then I transferred them over to this.
And so this treat has a sophisticated bitter chocolate taste that lingers through the sweet date caramel, which has notes of vanilla, salt, coconut and roasted nuts.
For the chocolate, strong is best. It not only allows the layer to be kept super thin, but dark chocolate doesn’t overpower the sweetness of the salted date caramel, (and bonus – has more anti oxidants), and keeps the sugar content down. Each serving has just 11g of sugar from the dates, compared to about 35g refined sugar in a similar sized slice of its traditional counterpart.
I use a super dark 99-100% chocolate, which is often available from specialist chocolatiers but if you can’t get that, an 85% chocolate should be easily available from a lot of stores these days.
Healthy is is – breakfast it ain’t, this low fat, low sugar version is a super decadent treat that will take you anywhere and leave you feeling indulged no matter what occasion.
Millionaires Date Caramel Shortbread
Ingredients
- 1½ cup sunflower seeds (seed mix such as linseed, pumpkin seed etc are all good too, but will vary level of nuttiness)
- 2 dates
- 2 tbsp coconut oil
- 2 cups dates (medjool or other moist dates are easiest, but any can be used)
- 2 tsp vanilla extract (or about 4cm vanilla pod)
- 3 tsp peanut butter (smooth is best)
- 2 tbsp coconut oil (melted)
- 1 tsp sea salt
- 6-8 tbsp warm water (if dates are dry, it may need a little more)
- 50 g dark chocolate, 99% (try to stay above 85% if you can't get 99%)
- 2 tsp coconut oil (melted)
Instructions
- Combine all ingredients in a blender and blend until crumb.
- Press into a lined tin/tray. To finish, press put another sheet of non stick paper over the crumb, and press down with a potatoe ricer!
- Put to set in freezer while you make the filling.
- Make sure all the stones are removed from the dates, I do this by cutting each in half, even if they are bought pre-stoned. It's a little extra work, but worth it.
- If dates aren't soft, put them into a bowl, and pour over with about 1/2 cup boiling water. Cover and leave for as long as you can to soak, then drain and retain the water to use in the recipe.
- Blend dates in food processor. Scrape the sides and blend again. Repeat until the dates start to puree.
- Add melted oil and nut butter and salt and continue to blend.
- Add vanilla extract or scraped vanilla beans (lets be honest, I just throw in the skin too!).
- Drizzle in water a little at a time while continuing to blend until like caramel. Add water very slowly so it doesn't go beyond caramel.
- Blend until the colour has paled slightly and the mix is smooth.
- Spoon over over the base, spread with spatula and put in freezer while preparing topping.
- Melt chocolate in a bowl over a saucepan of hot water.
- Add coconut oil when melted and mix.
- Spread over date caramel. Put in fridge a few minutes to harden slightly.
- Mark chocolate into 24 squares while chocolate is still a little soft. Return to freezer to harden.
- Finish cutting with a sharp knife when chocolate is fully set.
- Seriously enjoy!
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