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

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Melt in your mouth bites of pure deliciousness.

Delicious, decadent date caramel on a seed rich base topped with dark chocolate and flavoured with notes of vanilla, caramel and sea salt. A much healthier version than its traditional counterpart and every bit as delicious!

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Total Time 40 minutes

Servings 18 slices

Calories 169

Net Carbs 13

Ingredients

  

1x2x3x

Base

• 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

Caramel Filling

• 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)

Topping

• 50 g dark chocolate, 99% (try to stay above 85% if you can't get 99%)
• 2 tsp coconut oil (melted)

Instructions

 

For the base

• 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.

For caramel 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.

For 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!

Notes

STORAGE

This should be stored in the freezer or the fridge. As it can be eaten straight from freezer, I keep it there because I love the more solid caramel.

The less water that can be used, the more solid the caramel will be.  

Keeps about 2 weeks in fridge. Estimated 6 months in freezer - we have never got that far.

DATES

The dates that I use are usually Sayer dates, which are a common snacking date with a chewy, sweet texture.  They are smaller and slightly firmer than the famed Medjool date, but much much cheaper and taste just great in caramel too.  

FOOD PROCESSOR

Date caramel is best made with a food processor.  I use either a Magimix or a Thermomix and a Vitamix or similar would also work fine.

If you are trying to make it without a food processor, allow extra soaking and lots of scraping down, and a bit of extra patience.

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Nutrition

Millionaires Date Caramel Shortbread

Amount per Serving

% Daily Value*

Protein

 

3

g

6

%

Fat

 

12

g

18

%

Saturated Fat

 

4

g

25

%

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

3

g

Sodium

 

137

mg

6

%

Potassium

 

203

mg

6

%

Carbohydrates

 

16

g

5

%

Fiber

 

3

g

13

%

Sugar

 

11

g

12

%

Net Carbs

 

13

g

Vitamin A

 

7

IU

0

%

Vitamin C

 

1

mg

1

%

Calcium

 

19

mg

2

%

Iron

 

1

mg

6

%

Calories

169

NOTES. All values are per serving and are automatically calculated and are for guidance only.

BON APPÉTIT!Tried this recipe? Tag @lindafitzpatrickliving or DM me on Instagram if you've got questions.