Strangely enough, the first time I can recall ever having millionaire’s shortbread is at a college scholarship interview. I had to leave early for a family friend’s birthday party, but there was supposed to be a mixer-type thing afterwards, so they had left food out. And on my way out, as an afterthought, I grabbed a piece of shortbread for the car ride home. Turns out millionaire’s shortbread is actually amazing. I mean conceptually, it’s pretty great. Buttery shortbread, sticky, delicious caramel, and chocolate. What an iconic trio.

Anyways, ever since then, I’ve been trying to replicate it. But specfically, recreate it in a manner that allows me to eat a lot of it without having a stomachache from all the sugar. And I think I’ve finally cracked it with this recipe.

For me, the best discovery in creating this was realizing that when you combine almond butter, dates, and water, something that tastes just as good as caramel forms, minus all the stirring and watching the stove.

Another important thing I want to note is my use of flaky salt. Is it a tad unnecessary? Perhaps. But, it does add a nice counterbalance to the sweetness, and plus, I always feel so fancy when I use it. Plus, it makes the dessert more legit to me.

I feel like the reasons for making this are very obvious. So I’m going to save us both the time and energy and just say make these. Immediately. It’s for your own good ;).

better for you millionaire’s shortbread

serves: 10

cooking time: 2 hrs 20 minutes

ingredients

2 tbs. sugar
1/2 cup quinoa flour
1/2 cup all purpose flour
1 cup cold diced butter
16-18 large medjool dates(depending on how sweet you want the “caramel” layer to be)
1/4 cup water
1/2 cup almond butter
1 1/4 cup dark chocolate chips
3/4 cup coconut cream, chilled overnight
1/4 cup maple syrup
1/2 tsp. salt
maldon flaky salt, for sprinkling

steps

Preheat the oven to 350ºF.
Combine sugar, flours, butter, and 1/4 tsp. salt and combine until dough is crumbly.
Press dough into pan and cook for 15-17 minutes, until slightly golden brown, and fully cool.
Meanwhile, make the caramel: process dates, 1/4 tsp. salt, and water together in food processor until mixture lightens in color, then blend in almond butter.
Next, make the ganache: melt the chocolate in the microwave in 30 second increments, then gradually mix in chilled coconut cream, and then maple syrup.
Spread the caramel over the shortbread, creating an even layer, then pour ganache on top. Sprinkle maldon salt, and chill in fridge for at least 2 hours, or until ganache is fully set.
Slice and enjoy!