It’s an amazing feeling when you get a really good millionaire shortbread, and this is one of those recipes that induces that feeling. I’ve made the most of the limited edition plant based protein that Arbonne launched as a special flavour in 2019. You could substitute with other proteins but I honestly think this gives an amazing flavour to the base, and is delicious in a shake too.
Make sure you cut them into small squares as it’s totally indulgent, but oh so good.
Ingredients
For the shortbread base
220g ground almonds
150g ground cashews
80g 4 scoops Arbonne Marble Cake protein powder – 40g protein
5 tablespoons coconut oil – melted
For the caramel layer
100ml coconut oil – melted
120g almond butter
Pinch salt
170g medjool dates – stones removed
2 tablespoons maple syrup
For the chocolate topping
100g cocoa butter
2 tbsp coconut oil
4 tbsp maple syrup
60g raw cocoa powder
Directions
To make the base
Line a 30cm x 20cm baking tray with sides at least 1.5cm deep with parchment paper and set aside
Combine all the ingredients in a food processer and blitz until they form a sticky paste. If you don’t have a food processor you can blitz each ingredient separately and combine in a separate bowl. I find adding the dates and oil together helps my nutri-bullet cope with the dates.
Push the mixture firmly into the prepared tin and put in the fridge to chill.
For the caramel layer
Again, combine all the ingredients in a food processor until you have a smooth, gooey, pale caramel mixture.
Spoon the mixture over the base and even out so it is flat. Don’t over mix it or the oil will separate out.
Place in the fridge to chill.
For the chocolate topping
In a saucepan over a low heat, melt the cocoa butter, coconut oil and maple syrup. Stir to combine then whisk in the cocoa powder with a balloon whisk. Keep whisking until all lumps have dissolved.
Pour over the caramel layer and return to the fridge to chill.
Once cool remove and cut into squares.
This is super rich so a small slice is plenty.
Store in the fridge for up to a week or in the freezer for a month.
I tend to put half in the fridge and half in the freezer in the hope that I can eek it out a little longer as once the family know I’ve made it they keep coming back for more!
If you liked this recipe you may also like:
Caramel and chocolate smoothie bowl
Lemon and poppyseed protein biscuits
If you make any of my recipes dont forget to tag me in your pictures on facebook The Glowing Panty, or Alihwelness on Instagram. I love seeing what you've created.