Millionaires Shortbread (vegan | gluten-free)

Gone are those days where I would be cautious with my millionaires shortbread consumption. In my entire lifetime, these little beauties have only entered my body maybe two or three times. Why not more?


I guess the saturated fat content- if you haven’t gathered by now, I’m a bit of a hypochondriac and with heart failure and diabetes in my family, I daren’t consume these too frequently.


But those worries are no more with my version, which I’m pretty darn impressed with if I don’t mind saying so myself! I hope you get a chance to make them because I’m pretty sure when you eat them you’ll be just as happy as me which is pretty mega right now!


Serving size:

Ingredients for the topping:

  • 125g dark chocolate
  • 2 tbsp plant milk

Ingredients for the filling:

  • 200g pitted medjool dates
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract

Ingredients for the base:

  • 400g oat flour
  • 250ml water
  • 75ml coconut oil
  • 5 tbsp maple syrup


  1. Preheat oven to 180C.
  2. For the base, combine wet ingredients then slowly mix into the oat flour to form a dough.
  3. Press dough down into a greased tin and bake for 20 minutes.
  4. For the filling, put everything into a blender and blitz until smooth and gooey- this may require some scraping along the sides of the blender.
  5. Spread over the biscuit base.
  6. For the topping, melt the chocolate and oil together then pour on top.
  7. Allow to set in the fridge for at least 1 hour.

Indulge in a chunk or two alongside a cuppa, now that’s what I call living!

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