Billionaire Shortbread

A different kind of take on the classic with a rich peanut buttery date caramel.

Makes: 1 tray

For the base:

150g oats

75g ground almonds

45g coconut oil

1 tbsp maple

1 tbsp almond milk

pinch salt

For the date caramel:

200g medjool dates

1 tbsp coconut oil

Generous pinch salt

1 tsp vanilla essence

2-3 tbsps peanut butter

60ml warm water

For the chocolate topping:

200g dark chocolate

Method

Line a freezer proof baking tray with grease proof paper.

Add the oats to a food processor and pulse into a textured flour. Add the rest of the ingredients for the base and blend into a raw shortbread mixture. This should come together when pressed into the base of the baking tin. If for any reason it still feels to dry add a splash more almond milk or coconut oil. Place in the freezer to set.

Add all the ingredients for the peanut butter date caramel except the water to a food processor. Blitz into a sticky but still firm mixture. Slowly add the water until you reach a desired consistency. I tend to use between 40-60ml each time.

Spread the caramel over the shortbread and place back in the freezer.

Melt the chocolate and pour over the caramel layer. Leave the whole thing to set in the freezer for up to two hours.

Cut into large squares and enjoy.

These bars can be kept in the fridge for up to 2 weeks or the freezer for up to two months – they likely won’t last that long.