Raw Millionaire’s Shortbread


Mmh, crumbly, buttery base, soft caramel middle and dark chocolate top. What is better than this combination? I really do not know.

The Biscuit Layer

  • 2 medjool dates / pitted
  • 1 dl almonds / finely ground
  • 1 tablespoon extra virgin coconut oil / melted

The Caramel Layer

  • 6 medjool dates / pitted
  • 2 tablespoons maple syrup
  • 2 tablespoons hazelnut butter
  • 1 tablespoon extra virgin coconut oil / melted
  • 1/2 teaspoon Himalayan salt
  • 1 teaspoon vanilla powder
  • 1/2 dl filtered water

The Chocolate Layer

  • 4 tablespoons extra virgin coconut oil / melted
  • 2-3 tablespoons raw cacao powder
  • 1 tablespoon maple syrup
  • 1 pinch of vanilla powder

The Directions

  • Run almonds in a food processor until powdery
  • Run the rest of the biscuit ingredients in the food processor until combined
  • Pour biscuit mixture into a cling film lined tin and really press it down / place in freezer and leave for 10 minutes
  • Meanwhile, run the caramel ingredients in the food processor until smooth
  • Spread the caramel on top of the biscuit layer / freeze for 15-20 minutes
  • Lastly, mix the chocolate ingredients in a bowl, pour on top of caramel and freeze for 5 minutes
  • Store in freezer
  • Enjoy!


instagram : @milkingalmonds & #milkingalmonds
tumblr : http://milkingalmonds.tumblr.com


  1. great recipe! Just one thing… Himalayan crystal salt exploits children. Rather use sea salt. If you live near the ocean.. harvest it yourself (make sure your area has safe, clean sea water) Just a thought.. i dont buy Himalayan salt anymore once i found out. Sad but true! Vegan for life!!! 🙂

  2. Just made them 30 minutes ago and I couldn’t keep my hands off them. I tasted one and I thought that it was one of those illegal treats, you know? They were extremely good. Thank you so much for the recipe! Ah also, it’s really important to slice them with a hot knife or else the chocolate cracks.

    1. So happy you like them! Reminds me that I need to make another batch soon. 🙂 And yes, good tip with the knife!

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