Gluten-free, sugar-free millionaire’s shortbread recipe with healthy chocolate topping
We love baking at the weekend. We have a silly little routine we developed over the years with the kids. We go to the bookshop, and we go through cookbooks and choose a random sweet recipe we want to make at the weekend. So this weekend the kids picked Millionaire’s Shortbread.
The traditional shortbread is far from healthy so as we were walking around Waitrose I was thinking how the hell am I going to make this a healthier recipe.
So I came up with the following ideas:
Replaced the biscuit base layer with gluten and wheat free low sugar biscuits that I mixed with unpasteurized raw butter.
Caramel is a big no-no, so I used soaked dates with cinnamon essential oil and coconut oil to make a healthy and raw caramel sauce.
Finally the chocolate topping.
You have two options here. You either go down the raw chocolate route or stick with the dark chocolate and white chocolate as we did.
I highly encourage you to try this recipe as it is absolutely wonderful and as good as it can be. So delicious with a beautiful cup of herbal tea or organic coffee. If you decide to make it tag me on Instagram of Facebook and use #mammajones
if you are interested to learn how to use essential oils in your cooking and lifestyle simply click here or email me at firstname.lastname@example.org
150 g gluten and wheat free (preferable low sugar ) biscuits. This is what I used. Click here.
100 g unpasteurized raw butter or coconut oil (I used butter )
Melt the butter, blend the biscuits up in a blender until it is a fine powder.
Mix the two ingredients together. Press it down flat and tight in a small baking tray. Let it set in the fridge for about 20 min.
Middle layer – Caramel:
18 pitted dates
1 drop cinnamon essential oil
4 tbsp melted butter or coconut oil (I used coconut oil for flavor )
Blend the two ingredients together in your blender until it is a very smooth paste. Allow it to rest for 10 min while the base is set. Equally, lay the caramel sauce on the top of the biscuit layer and allow to rest for a further 10 min in the fridge.
Top layer – Chocolate topping
150 g dark chocolate
150 g white chocolate
Melt the chocolate with 1 tbsp coconut oil
Melt white chocolate the same way.
Drizzle the melted chocolate over the set caramel layer followed by the white chocolate.
With a toothpick make circular shapes to mix the two chocolate color together.
Allow setting for 20 min in the fridge.