". This is a decadent and delicious wedge of nutty shortbread-like biscuit, layered with gooey caramel, topped with chocolate."
Billionaire’s Shortbread
5
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- Recipe Card
Prep time: 1hr 20mins
Serves or Makes: 9
Recipe Card
ingredients
For the base
- 150 gram almonds
- 120 gram pecans
- 200 gram Medjool dates, pitted
- 2 tbsp almond butter
ingredients
For the caramel
- 300 gram Medjool dates, pitted
- 140 gram almond butter
- 50 gram brown rice syrup or maple syrup
- 2 tbsp coconut oil, melted
- 1/4 teaspoon vanilla powder
- Pinch of Himalayan salt
ingredients
For the chocolate glaze
- 100 milliliter coconut oil, melted
- 60 gram cacao powder
- 50 gram maple syrup
Method
For the base
Step 1
Line a 20cm square tin with parchment paper. Place the almonds and pecans into a food processor and blend for a minute until broken down into a ‘wet sand’ consistency.
Step 2
Add the dates and almond butter then blend well until the mixture becomes sticky and all the dates have broken down.
Step 3
Press the biscuit mixture into the tin, pushing it down firmly with a spatula to create an even, level surface before placing the tin into the freezer.
For the caramel
Step 1
Next, make the caramel layer. Place all the ingredients into your food processor and blend until smooth and creamy, then pour the caramel onto the chilled biscuit layer.
Step 2
Put the tray back into the freezer for about 1 hour so that the caramel becomes firm enough to pour the chocolate glaze over.
For the chocolate glaze
Step 1
Whisk all the ingredients together in a bowl. Use the glaze immediately, pouring it over the set caramel layer. Freeze the billionaire’s shortbread again once the glaze is on, then cut into 3cm by 3cm squares when set. Indulge and enjoy.