It’s an amazing feeling when you get a really good millionaire shortbread, and this is one of those recipes that induces that feeling. I’ve made the most of the limited edition plant based protein that Arbonne launched as a special flavour in 2019. You could substitute with other proteins but I honestly think this gives an amazing flavour to the base, and is delicious in a shake too.

Make sure you cut them into small squares as it’s totally indulgent, but oh so good.

Ingredients

For the shortbread base

220g ground almonds

150g ground cashews

80g 4 scoops Arbonne Marble Cake protein powder – 40g protein

5 tablespoons coconut oil – melted

 

For the caramel layer

100ml coconut oil – melted

120g almond butter

Pinch salt

170g medjool dates – stones removed

2 tablespoons maple syrup

 

For the chocolate topping

100g cocoa butter

2 tbsp coconut oil

4 tbsp maple syrup

60g raw cocoa powder

 

Directions

To make the base

 

Line a 30cm x 20cm baking tray with sides at least 1.5cm deep with parchment paper and set aside

Combine all the ingredients in a food processer and blitz until they form a sticky paste. If you don’t have a food processor you can blitz each ingredient separately and combine in a separate bowl. I find adding the dates and oil together helps my nutri-bullet cope with the dates.

Push the mixture firmly into the prepared tin and put in the fridge to chill.

 

For the caramel layer

Again,  combine all the ingredients in a food processor until you have a smooth, gooey, pale caramel mixture.

Spoon the mixture over the base and even out so it is flat. Don’t over mix it or the oil will separate out.

Place in the fridge to chill.

 

For the chocolate topping

In a saucepan over a low heat, melt the cocoa butter, coconut oil and maple syrup. Stir to combine then whisk in the cocoa powder with a balloon whisk. Keep whisking until all lumps have dissolved.

Pour over the caramel layer and return to the fridge to chill.

 

Once cool remove and cut into squares.

 

This is super rich so a small slice is plenty.

 

Store in the fridge for up to a week or in the freezer for a month.

 

I tend to put half in the fridge and half in the freezer in the hope that I can eek it out a little longer as once the family know I’ve made it they keep coming back for more!

 

If you liked this recipe you may also like:

Vegan breakfast cookies

Caramel and chocolate smoothie bowl

Lemon and poppyseed protein biscuits

 

If you make any of my recipes dont forget to tag me in your pictures on facebook The Glowing Panty, or Alihwelness on Instagram. I love seeing what you've created.

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