Raw Millionaire Shortbread

These are so easy to make, so rich, so delicious and healthy! They are best kept in the freezer where they will keep for at least two weeks (if you can keep your hands off them that long).

Ingredients:

Base:

200g Ground almonds

1 tbsp Coconut oil

1 tbsp peanut butter

100ml maple syrup

Pinch of sea salt 

Caramel:

300g dates

90ml cup warm water [around 6 tbsp]

Tbsp coconut oil

100g tahini

50g peanut butter

1 tsp vanilla extract

Pinch of sea salt

Chocolate Topping:

100g 85% dark chocolate [1 large bar]

Method:

Blend all the base ingredients in a food processor and press into a 6-inch baking tray. Place this into the freezer to firm up whilst you make the caramel. 

Blend all caramel ingredients in the food processor until smooth and creamy. Add as much salt as you like. I like it to have a salted caramel flavour. Spread this over the almond base and put into the freezer. 

Melt the chocolate over a double boiler and then spread it over the caramel. Leave this in the freezer for 30-40 minutes to really firm up.

Chop into squares and enjoy. Store in the freezer in an air tight container.

Note - to prevent the chocolate from cracking when you slice the bars, heat up the knife in a glass of hot water.