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2+ chilling
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A melt-in-your-mouth biscuit, almond butter caramel and rich chocolate topping… dreamy.
I’ve wanted to make a treat like this for a while; something deliciously sweet and indulgent, but without indulging in lots of refined sugar.
So here it is, the Nutty Millionaire… simple, gluten-free, no need for baking… and it won’t cost you a million bucks to make 🙂
Rich & Source of Nutritional Benefits
By using some smart ingredients, we’ve kept this treat as healthy and refined sugar-free as possible.
Gram flour gives a protein punch, oats and dates provide fibre, while the nut butter offers healthy fats. Topped off with dark chocolate - a potent source of antioxidants.
Ingredients
SERVES: 20 squares
TIME: 20 min hands-on / 2 hrs+ chilling
AGE: 2 yrs +
How to make it
MAKE THE BASE
With parchment paper line a 20 x 20 cm (8" x 8") deep baking tray.
In a large frying pan over a low heat toast the gram flour and the oats.
Toast for 8-10 minutes, frequently stirring to stop the flour burning.
Move the flour to one side of the pan.
Pour in the sugar and butter to the other side.
Once the butter has melted, quickly incorporate into the flour.
Mix and pour into the baking tin.
Chill in the fridge while you make the nutty centre.
80g gram flour
40g oat flour
60g unsalted butter
50g coconut sugar
NUTTY CENTRE
Add water and dates to a blender and leave to soak for 5 minutes.
Add the nut butter and vanilla bean paste.
Blend until you have a smoothish caramel paste.
You might need to scrape down the sides a couple of times; it’s ok if chunky in places.
Pour the mixture into your base and level it out with a spatula.
Chill in the fridge while you make the chocolate top.
6 medjool dates
5 tbsp boiling water
80g almond butter
1/2 tsp vanilla bean paste
CHOCOLATE TOP
Break the chocolate into a bowl.
Put it in a microwave on high until melted. (Try bursts of 30 seconds).
If using, add in the butter, maca powder and maple syrup and combine well.
Pour and level the mixture onto your nutty centre layer.
Sprinkle with your choice of topping.
Chill in the fridge for 2 hours before enjoying.
100g dark chocolate (70% + cocoa)
20g unsalted butter
2 tbsp maple syrup
1 tbsp maca powder
TO STORE
Store in the fridge in an airtight container for up-to 5 days.
Or enjoy at room temperature.
