Healthy Tahini Millionaire Shortbread
Ingredients
Crust
- 80g coconut flour
- 60ml melted coconut oil
- 60ml light syrup or maple syrup
Tahini date caramel
- 180g medjool dates, pitted weight (approx 12 pitted dates)
- 15ml unsweetened almond milk
- 15g light tahini
- Pinch of salt
Chocolate layer
- 120g 70% dark chocolate
- 10ml melted coconut oil
Preparation
Line a small 9x5 baking tray with greaseproof paper.
Mix the coconut flour, coconut oil and syrup together in a bowl. Spread the mixture onto the tray so it’s flat and to the edges. Place in the freezer for 10-15 minutes to set and allow the coconut flour to absorb the coconut oil.
Meanwhile, using a blender, blend together all the date caramel ingredients.
Then, melt the chocolate and stir in the coconut oil.
Remove the crust from the freezer. Pour over the date caramel and spread evenly to the edges. Next, pour over the melted chocolate making sure it’s smooth and flat.
Place the tray in the fridge for one hour to slow everything to set.
Remove from the fridge and place onto a chopping board. Using a sharp knife, cut into square sized to your liking. I wet the knife under hot water and dry it between each cut to give a neater finish to each cut.
