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!
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
- Preheat oven to 180C.
- For the base, combine wet ingredients then slowly mix into the oat flour to form a dough.
- Press dough down into a greased tin and bake for 20 minutes.
- 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.
- Spread over the biscuit base.
- For the topping, melt the chocolate and oil together then pour on top.
- 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!