OMG! I have out done myself with this recipe… my job here is done! (walks away from laptop with a smug smile).
OK, in all seriousness I am super pleased with how these have turned out after two attempts. Don’t get me wrong there is still some room for improvement but I love how fuss free they are with just 7 ingredients, a food processor and a lined tin.
I was inspired to make these as I love raw millionaire shortbread and have tried many versions from shop-bought to cafe and restaurants. My mission was simple – create my own using as few ingredients as possible ensuring they are tasty and moreish, just like the real deal.
I have a few tips for you to consider when making these, which will make your life easier and the recipe much nicer.
Tip 1 – soak those dates! Soak soak soak. Don’t be tempted to pour hot water over them and let them sit for 10 minutes they need a good few hours or, even better, overnight.
Tip 2 – squeeze those dates! Yep, get your hands in there and squeeze out all that water. I know this sounds crazy after soaking for so long but it is crucial to the recipe and getting a firm date caramel. The soaking will ensure your dates and soft and squishy… but we don’t need any excess water.
Tip 3 – set the chocolate out of the fridge. I find that setting the chocolate in the fridge means it becomes too hard and when you slice the whole lot up, the pressure of cutting the chocolate will cause the date caramel to squish out. A total fail! I also have another tip for counter-acting this, read on…
Tip 4 – before your chocolate completely sets, use a sharp knife to cut/score through the chocolate layer making 12 portions. By doing this, you don’t risk shattering the chocolate and disturbing your date caramel when you come to slice them up completely.
ingredients (makes 12 to 14);
- 1 cup oats
- 1/2 cup ground almonds
- 1/4 cup melted coconut oil
- 2 tbsp agave
- 200g medjool dates (soaked and drained)
- 125g dark chocolate
- Himalayan salt
what you need to do;
- Start by lining a tin with grease proof paper, I used a small loaf tin but you could double this recipe and use a bigger square cake tin.
- Place the oats, ground almonds, melted coconut oil and 1 tbsp agave into a food processor and combine until large chunks form. Take this mix and press into the base of your tin. Pop this in the fridge to firm up a little while moving on to the next step.
- Place your drained dates into the food processor and add a pinch of salt and the remaining agave syrup. Blend this until you have a smooth caramel. You may need to scrap the bowl down regularly to ensure you reach your desired consistency. Spoon this over the biscuit layer and smooth out. Place back in the fridge to set for 1 hour.
- Melt your dark chocolate in a heat proof bowl and place in the microwave for 30 second intervals. Stir the chocolate after each 30 seconds and continue to microwave until completely melted.
- Allow the melted chocolate to cool ever so slightly before pouring evenly over the date layer. Tab the tin on the side to allow any air bubbles to pop and the chocolate to level out into a smooth top. Leave this to set at room temperature.
- Refer to tip 3 and 4 here! Keep an eye on your chocolate as it sets and when firm enough to mark and leave an impression without the chocolate pooling, score the chocolate layer into 12 segments. Make sure you slice the whole chocolate layer. Leave again to finish setting or even pop in the fridge.
- Once completely set, remove from the tin and carefully slice through the caramel and biscuit layers to create 12 delicious millionaire bites.
I suggest keeping these stored in the fridge to avoid any sliding of the chocolate or caramel.