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Innocent Millionaire's Shortbread
  • 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
  • For the caramel layer:
  • 100ml coconut oil – melted
  • 120g almond butter
  • Pinch salt
  • 170g medjool dates – stones removed
  • 2 tablespoons maple syrup
  • For the chocolate topping:
  • 100g cocoa butter
  • 2 tbsp coconut oil
  • 4 tbsp maple syrup
  • 60g raw cocoa powder
  1. To make the base:
  2. Line a 30cm x 20cm baking tray with sides at least 1.5cm deep with parchment paper and set aside
  3. 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.
  4. Push the mixture firmly into the prepared tin and put in the fridge to chill.
  5. For the caramel layer:
  6. Again, combine all the ingredients in a food processor until you have a smooth, gooey, pale caramel mixture.
  7. Spoon the mixture over the base and even out so it is flat. Don’t over mix it or the oil will separate out.
  8. Place in the fridge to chill.
  9. For the chocolate topping:
  10. 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.
  11. Pour over the caramel layer and return to the fridge to chill.
  12. Once cool remove and cut into squares.
  13. This is super rich so a small slice is plenty.
  14. Store in the fridge for up to a week or in the freezer for a month.