Due to demand, I am finally sharing the recipe for the gluten & dairy-free Millionaire Shortbread. I made these as a reward to everyone who took part in the #Badass Bootcamp during January…They needed something to say a job well done after over 30 vinyasas!

Disclaimer: These are insanely moreish and won’t last long

Ingredients

Shortbread Crust:

80g Coconut Flour

50g Coconut Oil

3 TBSP Maple Syrup

Pinch Salt

Caramel Filling:

340g Jar Peanut Butter

50g Coconut Oil, melted

5 TBSP Maple Syrup

1 TSP Vanilla extract

Pinch Salt

Chocolate Topping:

2 TBSP Coconut Oil, melted

2 TBSP Maple Syrup

2 Heaped TBSP Cacao Powder – I use ‘Choc Chick Blissful Blends Raw Cacao with Cinnamon’

Method

Preheat the oven to 200 degrees.

Crust

Mix the coconut flour with the maple syrup until combined. Add the coconut oil and knead together to form a sticky dough, making sure there are no lumps of coconut oil. Spread a thin layer onto a square baking tin lined with greaseproof paper. Bake for 10 minutes, or until golden. Leave to cool.

Filling

Combine all ingredients and melt on a low heat. Spread over the shortbread crust and leave to cool. Pop into the fridge to set. I always make sure this layer is completely set before spreading on the topping.

*You don’t have to use peanut butter, you could use Cashew or Almond

Topping

Mix together ingredients in a bowl and spread over the top. Leave to cool in the fridge until set. I prefer a thin layer of the topping, as I am a peanut butter fiend – you can play with the quantities of the filling and topping to suit your particular taste.

Cut into squares