Millionaire's Shortbread

Rich and delicious chocolate, caramel and buttered shortbread squares. These Millionaire's Shortbread are Paleo, Vegan and can be Keto friendly!

By
Bella Grace
Millionaire's Shortbread

Do you love chocolate, caramel, and buttery shortbread? Are you following a paleo or vegan lifestyle? Well, you’re in the right place. Welcome!

Millionaire’s shortbread is a delectable combination of all three of these delicious elements in one bar.  Best of all, they’re easy to make AND free from all the nasty junk you find in store bought ones.

THE DEETS ON THESE SHORTBREADS

+ How long will these millionaire’s shortbread keep? Millionaire’s shortbread will keep in the fridge for a week or two.  Freeze for long-term storage.

+ How big should the layers be? If you like thicker layers, use the 8 by 8-inch pan; for thinner layers, use a 9 by 12-inch pan.

+ Feel free to sub your favorite nut butter in place of cashew. Any will work!

+ Can these be made Keto? Yes! Simply sub the maple syrup for a keto-approved liquid sweetener of choice.

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Millionaire's Shortbread

Makes 16 shortbreads

Compliant for: Paleo, Vegan

Ingredients

crust:

1 cup coconut flour

1/2 cup maple syrup (or liquid sweetener of choice)

1/2 cup coconut oil or ghee, melted

1/2 teaspoon vanilla extract

caramel:

1/4 cup maple syrup (or liquid sweetener of choice)

1/4 cup coconut oil or ghee, melted

1/4 cup cashew butter

1 teaspoon vanilla extract

chocolate:

1/2 cup coconut oil or ghee, melted

1/2 cup cacao powder

3 tablespoons maple syrup (or liquid sweetener of choice)

optional: flaked sea salt for sprinkling on top

Method:

1) In a large mixing bowl, mix all of the crust ingredients together until smooth. Line a small baking tray (8x8) with unbleached parchment paper or with a thin layer of coconut oil. Press the crust mixture tightly into the bottom of the pan and smooth it out. Place in the fridge to set.

2) Meanwhile, make your caramel layer by placing all ingredients into a small saucepan and melt over a low-medium heat. Remove the cooled crust from the fridge and pour caramel layer on top. Transfer into the freezer for 30 minutes or until caramel layer has set.

3) Lastly, add all of the chocolate ingredients to the small saucepan and heat over a low-medium heat. Keep stirring to ensure there are no lumps and the mixture is smooth. Remove the shortbread from the freezer and pour chocolate mixture on top of the caramel layer. Transfer back to the freezer for another 30 minutes before slicing and serving.

*I like to keep my shortbread in the freezer to give them a little crunch but they also taste delicious straight out of the fridge*

Bella Grace

Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.

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