https://www.copymethat.com/r/f93YipDzW/innocent-millionaires-shortbread/
60756826
WCJgmW3
f93YipDzW
2024-04-23 16:30:32
Innocent Millionaire's Shortbread
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Ingredients
- subheading: For the shortbread base:
- 220g ground almonds
- 150g ground cashews
- 80g 4 scoops Arbonne Marble Cake protein powder - 40g protein
- 5 tablespoons coconut oil - melted
- subheading: For the caramel layer:
- 100ml coconut oil - melted
- 120g almond butter
- Pinch salt
- 170g medjool dates - stones removed
- 2 tablespoons maple syrup
- subheading: For the chocolate topping:
- 100g cocoa butter
- 2 tbsp coconut oil
- 4 tbsp maple syrup
- 60g raw cocoa powder
Steps
- subheading: To make the base:
- Line a 30cm x 20cm baking tray with sides at least 1.5cm deep with parchment paper and set aside
- Combine all the ingredients in a food processer and blitz until they form a sticky paste. If you don’t have a food processor you can blitz each ingredient separately and combine in a separate bowl. I find adding the dates and oil together helps my nutri-bullet cope with the dates.
- Push the mixture firmly into the prepared tin and put in the fridge to chill.
- subheading: For the caramel layer:
- Again, combine all the ingredients in a food processor until you have a smooth, gooey, pale caramel mixture.
- Spoon the mixture over the base and even out so it is flat. Don’t over mix it or the oil will separate out.
- Place in the fridge to chill.
- subheading: For the chocolate topping:
- In a saucepan over a low heat, melt the cocoa butter, coconut oil and maple syrup. Stir to combine then whisk in the cocoa powder with a balloon whisk. Keep whisking until all lumps have dissolved.
- Pour over the caramel layer and return to the fridge to chill.
- Once cool remove and cut into squares.
- This is super rich so a small slice is plenty.
- Store in the fridge for up to a week or in the freezer for a month.