Healthier Millionaire’s Shortbread
Peanut Butter Millionaire’s Shortbread (vegan, dairy and gluten free)
There are desserts you eat… and desserts you remember.
Here is a healthy twist on a Millionaire's shortbread…
As a nutritionist, I don’t believe in cutting out desserts completely, I believe in choosing them wisely. Real ingredients, less sugar, more nourishment… and still absolutely delicious.
This is exactly that kind of treat. Rich, satisfying, naturally sweetened, and made without inflammatory, ultra-processed ingredients. It’s still a dessert (yes, it has calories), but one you can enjoy occasionally without the usual sugar crash or guilt..
And just a small warning… it might be hard to stop at one.
I made it in two versions — a bark to share and small round bites for individual moments. Both disappeared faster than expected… which tells you everything you need to know.
It’s the kind of recipe that feels luxurious, tastes like a Snickers, and yet fits beautifully into a mindful, balanced lifestyle.
Ingredients
Base layer
1 cup rolled oats (gluten free)
1 cup almond flour
3 tbsp coconut oil, melted
2 tbsp maple syrup or honey
½ tsp pure vanilla extract
Caramel layer
½ cup nut butter (peanut, almond, or cashew)
3 tbsp maple syrup or honey (optional if you like less sweet)
Pinch of salt
½ tsp pure vanilla extract
Topping
80 g dark chocolate (70% or darker)
1 tsp coconut oil
Sea salt (to finish)
Method
1. Prepare the base
In a bowl, combine the oats, ground almonds, melted coconut oil, maple syrup (or honey), vanilla. Mix until the texture becomes slightly sticky. Press the mixture firmly into a lined loaf tin or silicone mold. Place in the fridge for 30 minutes to set.
2. Make the caramel layer
In a separate bowl, mix the nut butter with maple syrup, vanilla, and a pinch of salt until smooth and creamy. Spread evenly over the chilled base. Return to the fridge for 15–20 minutes.
3. Add the chocolate layer
Melt the dark chocolate gently, add coconut oil. Pour over the caramel layer and smooth the surface with a spatula. Let it set. Sprinkle lightly with sea salt. Chill for another 20 minutes, or until fully set.
4. Slice and enjoy
Cut into bars, squares, or keep them as individual bites.
Store in the fridge if they last that long.
