Raw Millionaire’s Shortbread

Pre-millionaires, what were the mere minions of the world doing with their biscuit-based desserts? Not layering them with caramel and chocolate, that’s for sure. Which is why we should be so thankfully to the elitely affluent: they have literally transformed treat times. 

Luckily for us, Milking Almonds has made a plant-based version for us. And if you didn’t know Milking Almonds before, that’s the stunning food blog managed and curated by Trine Rask, you’re oh-so welcome.

When browsing her collection of recipes you will notice two things: they’re all plant-based and they’re all beautiful. They’re wholesome, sure, but she isn’t constrained to typically healthy recipes — she varies from smoothies, bread, burgers, cakes and salads. Precisely why we love it so much.

Here’s to the millionaires!


The Biscuit Layer

2 Medjool dates / pitted
1 dl almonds / finely ground
1 tablespoon extra virgin coconut oil / melted

The Caramel Layer

6 Medjool dates / pitted
2 tablespoons maple syrup
2 tablespoons hazelnut butter
1 tablespoon extra virgin coconut oil / melted
1/2 teaspoon Himalayan salt
1 teaspoon vanilla powder
1/2 dl filtered water

The Chocolate Layer

4 tablespoons extra virgin coconut oil / melted
2-3 tablespoons raw cacao powder
1 tablespoon maple syrup
1 pinch of vanilla powder


Run almonds in a food processor until powdery. Run the rest of the biscuit ingredients in the food processor until combined; pour biscuit mixture into a cling film lined tin and really press it down / place in freezer and leave for 10 minutes.

Meanwhile, run the caramel ingredients in the food processor until smooth. Spread the caramel on top of the biscuit layer / freeze for 15-20 minutes. Lastly, mix the chocolate ingredients in a bowl, pour on top of caramel and freeze for 5 minutes

Store in freezer. Enjoy!

Words: Paris Bielby | Recipe & Image: Milking Almonds



Leave a Reply