It’s almost the weekend and you know what that calls for, a little indulgence.
Although, to be honest, you don’t have to wait for the weekend to treat yourself and it doesn’t have to leave you feeling guilty/bloated. Ain’t nobody got time for that.
Instead, let’s satisfy that sweet craving with something wholesome, nutritious and delicious. I’m thinking gooey, chocolatey caramel slices, also known as millionaire shortbread.
Thankfully, you don’t need to be a millionaire to live the dessert life and make these.
With a base of coconut flour, coconut sugar, coconut oil and chia seeds, this millionaire shortbread base is a far cry from the usual plain flour, butter and processed sugar mix.
It has a gooey, fudgey centre made of tahini, nut butter and honey, that dare I say is better than real caramel.
The whole shebang is topped off with raw, vanilla protein chocolate. You’ll find no dairy, gluten, refined sugar or processed nonsense in this protein packed sweet treat.
Makes 6 bite sized square/4 squares
5 tbsp coconut flour
1 tbsp coconut sugar
2 tbsp coconut oil
1 tsp honey
¼ – ½ tsp vanilla
1 tsp chia seeds
3 tsp nut butter (I used peanut because I had nothing else but almond or cashew would work best)
5 tsp tahini
3-5 tsp honey/sweetener of your choice
½ tsp maca powder
¼ tsp lucuma powder (optional)
2 tsp vegan vanilla protein powder (I used Missfits Nutrition)
2 ½ tbsp cacao powder
2 tbsp coconut oil
2 tsp honey/sweetener of your choice
¼ tsp cinnamon
Pinch Himalayan/rock salt (brings out the sweetness)
In a bowl, mix all the base ingredients and transfer to a small tub (mine was 8.4 cm by 12.6 cm). Press the base down to form a level base. Freeze for 20 minutes until firm.
Rinse the bowl and then mix together the caramel layer ingredients. Taste test to see if you need to alter the sweetness.
Take the base out of the freezer and pour the caramel on top, spreading it out to an even layer. Freeze for a further 20-30 minutes until the caramel has set/is firm.
Give the bowl another rinse. Melt the coconut oil and then ad in the rest of the ingredients. Mix until well combined. Taste it, and alter as desired.
Take the base and caramel out of the freeze and pour the chocolate on top. Work quickly to get an even spread as the chocolate will set upon contacting the cold caramel.
Put the whole thing back in the freezer for 10 minutes, or in the fridge for 20.
Slice it up into 4 squares or 6 bite sized portions, and tuck in.
The caramel shortbread can be stored in the fridge for up to 5 days.
Why not serve it with yogurt, fruit or crumbled up on a smoothie bowl.
Enjoy and have a rawsome week x