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
80g Coconut Flour
50g Coconut Oil
3 TBSP Maple Syrup
340g Jar Peanut Butter
50g Coconut Oil, melted
5 TBSP Maple Syrup
1 TSP Vanilla extract
2 TBSP Coconut Oil, melted
2 TBSP Maple Syrup
2 Heaped TBSP Cacao Powder – I use ‘Choc Chick Blissful Blends Raw Cacao with Cinnamon’
Preheat the oven to 200 degrees.
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.
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
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