Trillionaire Shortbread

Since having to give up gluten, cut out dairy and minimise sugar I was convinced that Christmas time would be a bit boring on the food front. Thankfully, I’m quite good in the kitchen and it’s time to roll out this bad boy and share the allergy friendly recipe that will blow you away.

Sit down for this guys, taste lies ahead.

 I’ve upgraded the name from Millionaires shortbread because it’s nothing short of amazing how good this tastes.

You will need:

A blender/smoothie maker

1 bag of dates (pipped, find them in the dried fruit aisle)

50g of ground almonds – (you can substitute Polenta or your favourite nut free flour if you have a nut allergy)

100ml Almond milk (can substitute for any kind of milk)

Caramel flavouring – no sugar (this is optional)

Lindt 90% dark chocolate* (90% is the lowest in sugar and has no added milk)

For the base:

Pour 1/2 bag of dates into a small pan, top with approx 2 tablespoons of boiling water, slowly heat. As the dates are heating start to break them up a bit with a wooden spoon.

Once the dates are cooked and the mixture is quite thick (if too thin, cook for longer) add in 50g of ground almonds. Stir until fully mixed and then press tightly into the tray/dish.

For the caramel centre:

Melt the rest of the dates in a pan like before, once the mixture starts to thicken and bubble, add the almond milk. Stir until fully mixed.

Pour into the blender and blend for 1-2 minutes.

Mixture should be quite thick and caramel-like. If using caramel flavouring add this to the mixture now.

Cover the base.

For the chocolate:

Melt 100g of Lindt 90% dark chocolate slowly by breaking it up and placing it in a bowl above a pan of boiling water. Don’t rush this process as you risk burning the chocolate.

Once melted, top the caramel and then place in the fridge to set.

Voila! Make a cuppa, have a seat and enjoy :)