Millionare shortbread is another one of those desserts I used to have a lot of when I was younger. This is natures version using only raw and natural ingredients and making around 12-16 big pieces which will last as your treat for a week or longer.
All of the ingredients have tremendous health benefits but I thought I’d focus on the nut butter thats used. When someone say’s ‘nut butter’ what do you think of? My guess is, peanuts, fat and calories which would make you want to avoid this type of food. However nut butter has come a long way since the originals were made full of extra sugar. You can now get nut butters from a huge variety of nuts and seeds and this recipe uses a delicious almond butter. All nut butters are high in fat but its not ‘bad’ fat its mostly monounsaturated and polyunsaturated fat which is known to have many healthy benefits to the heart, brain and nervous system. Their protein, fat and fibre content make them a good source of long lasting energy. Almond butter is packed with bone building and strengthening magnesium and calcium.
1 cup of almonds
2 cups of pecans
1 cup of dates
The caramel layer:
2 cups of dates
1 cup of almond milk
3 tbsp almond butter
75g of cacao butter
4 tbsp cacao powder
3 tbsp date syrup (agave syrup, maple syrup)
Line a baking dish with cling film (so the shortbread can be easily lifted out of the dish when you’re finished). Blend the pecans and almonds for the base until a flour is formed and you can see the nuts have been blended into an even mixture. Then pit the dates and add them to the food processor one at a time, the mixture should be sticky when you press it between your fingers. Put the mixture in the baking dish and press down until its flat on the top. Put in the freezer to set for about 30 minutes.
The caramel layer:
To make the caramel layer blend the dates until they start to form a paste then add the cup of milk and blend again. Lastly add the peanut butter and blend until completely smooth. Take the baking dish out of the freezer and add the caramel layer. Put the baking dish back into the freezer and let set for at least half an hour.
Melt the cacao butter in a pan on a medium to low heat. Take it off the pan and add 4tbsp of cacao powder and stir until melted in. Lastly add the syrup and stir. Take the baking dish out of the freezer and pour over the chocolate layer. Put the shortbread back into the freezer and allow to set for at least 2 hours.
Once it is set cut into pieces.