Trillionaire Shortbread Bites with Date-Tahini Caramel

Trillionaire Shortbread Bits, Raw Vegan Millionaire, Eli Brecher cerealandpeanutbutter gluten free dairy free

Let’s be honest – everyone love millionaire shortbread! The biscuity base, caramel middle and chocolatey topping are an irresistible combination – however, our blood sugar levels (and waistlines) may not agree! Please welcome in my healthier spin, with these Trillionaire Shortbread Bites with a Date-Tahini Caramel. Like all my recipes, these are gluten-free, dairy-free and refined sugar-free, made from only the most wholesome ingredients. These raw vegan treats are probably the most addictive things I’ve made in a while – you won’t be able to stop at just one (you’ve been warned!)

The velvety smooth chocolate layer is a variation on my 3-Ingredient Homemade Chocolate, but if you’re short on time or ingredients you could easily just melt a bar of good quality dark chocolate instead.

These make for the dreamiest afternoon snack alongside a mug of Hot Chocolate – or perhaps a Matcha Latte or Golden Turmeric Tonic!

I’ve also tried replacing the gooey Date-Tahini Caramel with my Sticky Toffee Date Spread and it works SO well!! If you’re a fan of date caramel/toffee, then you absolutely MUST try these Chocolate Sticky Toffee Cups, this Salted Maca Caramel Ice-Cream and this Flourless Chocolate Cake with Toffee Frosting!

Trillionaire Shortbread Bits, Raw Vegan Millionaire, Eli Brecher cerealandpeanutbutter gluten free dairy free

Trillionaire Shortbread Bits, Raw Vegan Millionaire, Eli Brecher cerealandpeanutbutter gluten free dairy free

Trillionaire Shortbread Bits, Raw Vegan Millionaire, Eli Brecher cerealandpeanutbutter gluten free dairy free

Trillionaire Shortbread Bites with Date-Tahini Caramel

Ingredients

(Makes 12)
Base:

  • 3/4 cup oats
  • 1/2 cup ground almonds
  • 2 heaped tbsp coconut oil, melted
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract

Caramel Middle:

  • 1 cup medjool dates (soaked in hot water for 1 hour)
  • 4 tbsp tahini (can replace with any nut butter)
  • 4 tbsp coconut milk (you can also just use water)
  • 1/4 tsp vanilla extract
  • Pinch of salt

Top:

  • 2 tbsp maple syrup
  • 4 tbsp coconut oil
  • 2 tablespoons cacao powder (or cocoa)
  • 2 tablespoons cashew butter
  • 1/4 tsp vanilla extract
  • Pinch of sea salt

Method

  1. Line a baking tray with greaseproof paper. In a food processor, grind the oats into a flour, then add remaining base ingredients and blend.
  2. Spread this onto the tray and use the back of a spoon to press down the mixture and tightly pack together. Place in the freezer to set.
  3. Add the dates, tahini, salt and coconut milk/water to a food processor and pulse until a smooth sticky paste forms. Spread this over the oat base and return to freezer.
  4. In a glass bowl, combine all ingredients for the chocolate layer, and place over a pan of boiling water. Whisk until fully combined and no lumps remain. Pour over the caramel layer and return to freezer to set, at least 45 minutes. Store in the fridge for up 1 week or freeze for up to a month.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more chocolatey recipes, check these out: 
 
 
Trillionaire Shortbread Bits, Raw Vegan Millionaire, Eli Brecher cerealandpeanutbutter gluten free dairy free
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