Healthier Millionaire's Shortbread Recipe

Recipes

This is my favourite recipe creation - ever.

A millionaire’s shortbread has everything you want from a sweet treat, with its crunchy biscuit base, chewy caramel filling and smooth chocolate topping. This healthy interpretation has all of those textures and tastes - and it is a lot better for you. This is thanks to them being made with all natural, whole ingredients such as nuts, dates and coconut oil. 

Nevertheless, a word of warning - these slices are not miraculously healthy and tasty treats that you should consume in batches (and believe me you'll want to.) They are still calorie dense and so it is best that you portion them up and consider them a healthier treat to eat occasionally. 

This recipe is suitable for vegans and is gluten and dairy free.

This recipe requires no baking - you will just need a basic food processor and a brownie tin to begin.

Macros:

(cut into 12 portions, macros per portion)

Calories: 304 Carbs: 20g Protein: 6g Fat: 22.2g

Ingredients:

  • 100g coconut oil
  • 175g ground almonds
  • 25g natural peanut butter
  • 100g 90% dark chocolate
  • 280g dates (soaked in water for a minimum of 15 minutes)
  • 1 ½ tbsp pure maple syrup

Method:

  1. In a food processor, combine the ground almonds with 30g of melted coconut oil and the maple syrup.

  2. Pulse until well combined and resembling the texture of breadcrumbs.

  3. Pour into a square cake tin lined with baking paper.

  4. Press down firmly on the base so that it is compacted into the tin and then place in the freezer for 20 minutes.

  5. Next, pulse the dates with the peanut butter and remaining melted coconut oil in the food processor until the mixture is relatively smooth - like caramel.

  6. Pour the mixture on top of the base and put back in the freezer for 15 minutes to set up.

  7. While you wait, melt the dark chocolate in a bowl over a pan of boiling water.

  8. Pour the melted chocolate over the caramel layer and replace in the freezer for 15-30 minutes.

  9. Once the chocolate has set you can remove the shortbread from the tin and slice into portions. The longer you leave it in the freezer the easier it will be to cut into nice, even pieces.

(Tip: heat up your knife under the hot tap before slicing for a smoother cut!)

These shortbread slices are made using completely natural ingredients and are packed with slow release energy and fibre, as well as healthy fats and antioxidants. They are calorie dense, so I advise portioning a batch this size into 12 squares.

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