Millionaire Bites

INGREDIENTS

For the base

• 200g ground almonds
• 70g cashew nuts, blitzed to a crumb
• 1 tbsp rapeseed or coconut oil

For the date caramel

• 200g dates
• 120ml boiling water
• 40g Maple syrup

For the chocolate sauce

• 1 tbsp coconut oil
• 1 tbsp sunflower spread (or butter)
• 1 heaped tbsp cacao powder
• 70g dark chocolate, ideally 80% cacao

METHOD

1. First you are going to make the date caramel, you need to use 100g of this for the shortbread base and the rest as the date caramel filling. Place all the dates and cover with 100ml of boiling water. Leave for 10 minutes to soften and then tip into a food processor along with the Maple syrup. Blitz until it’s very smooth.
2. In a new bowl place 100g of the date caramel you have just made and add the rest of the base ingredients, ground almonds, ground cashew nuts and rapeseed oil, mix this all together and then tip it into a small baking tray or a small foil container. (I used a 12cm by 20cm foil container as I was taking them over to a friend's). Press the base mixture so that it completely covers the tin, it should be about 1cm thick.
3. Now pour over the remaining date caramel and place in the freezer for an hour to freeze completely. 10 minutes before its ready to take out of the freezer make your chocolate sauce. Place all the chocolate sauce ingredients into a small saucepan and on the lowest possible heat gently swirl the ingredients together, just before the chocolate has completely melted turn the heat off. Remove the base from the freezer and pour over the chocolate sauce making sure it completely covers the date caramel. Now pop it back in the freezer and go for a long walk thinking about the cup of tea and slice of millionaire shortbread you’ll be enjoying when you get back!
4. Remove from the freezer and slice into small squares.