Recipe: Heavenly, vegan, plant-based millionaire’s shortbread

holly's vegan millionaires shortbread

This Millionaires Shortbread vegan recipe is probably one of the best things I have ever stumbled upon. You will not believe (and neither will your friends and family) that they are healthy. Like really nutritious.  There are just nine ingredients: Almond butter, dates, raw cacao powder, raw cacao butter, pure maple syrup, pecans, coconut oil, water and almonds.

Cacao is one of the world’s best sources of antioxidants, and these divine creations are packed with plant protein thanks to the almonds, nut butter and pecans. The dates provide iron and fibre, whilst the coconut oil gives you oodles of anti-inflammatory goodness. So there will be no guilt, or post-sweet-consumption sickness after one of these, and they fill you up big time…

This recipe creates around 20 slices and is a Deliciously Ella creation.


For the Biscuit Base:

– 1 cup of almonds

– 1 cup of pecans

– 2 cups of dates

– 2 tablespoons of almond butter

For the Caramel Layer:

– 2 cups of dates

– 6 heaped tablespoons of almond butter

– 1/2 a cup of water

– 2 tablespoons of maple syrup

– 1/2 a tablespoon of coconut oil

For the Chocolate Layer:

– 1/2 a cup of cacao butter

– 2 tablespoons of raw cacao powder

– 2-4 tablespoons of maple syrup (depending on how sweet you like it)

– 2 tablespoons of almond butter

– 1 cup of dates


  • First up, start with the base. Place 1 cup of almonds and 1 cup of pecans in a food processor and blend until a grainy flour forms.
  • Add 2 cups of dates and 2 tablespoons of almond butter to the nut flour and blend again until the mixture is sticky. This is your ‘Biscuit Base’.
  • Spread the ‘Biscuit Base’ in a greaseproof baking paper-lined baking tray of your choice. Note: Should be at least 1-inch thick.
  • Make sure you push the ‘Biscuit Base’ down firmly, and spread it evenly across the baking tray. Place it in the freezer whilst you get on with the other layers…
  • Next up, rinse your food processor and get it ready for the second part (and my personal favourite) – the ‘Caramel Layer’.
  • For the ‘Caramel Layer’, simply throw 2 cups of dates, 6 heaped-tablespoons of almond butter, 1/2 cup of water, 2 tablespoons of raw maple syrup and 1/2 tablespoon of coconut oil into the food processor. Mix until well combined.
  • Take the ‘Biscuit Layer’ back out of the freezer, pour the ‘Caramel Layer’ over it, and spread evenly. Place it back in the freezer, and set a timer for 35 minutes – this is how long it needs to go back in for. Unfortunately you now need to clean your food processor again for the next step – but #itsworthit.
  • Start to make the ‘Chocolate Layer’ when there is about 15 minutes left on the timer.
  • Place 1/2 cup of raw cacao butter in a saucepan and melt it on low heat with 2 tablespoons of almond butter. Note: It’s important to keep an eye on this and stir as you go, it won’t take long for them to melt, and you don’t want it to burn.
  • Once the cacao and nut butter have melted, pour the mixture into the food processor and add the 2 tablespoons of raw cacao powder, 2-4 tablespoons of raw maple syrup depending on your taste (I say go 4!), and 1 cup of dates. Blend everything together until it forms a nice, glossy, and even chocolate mixture.
  • Once the timer runs out for the ‘Caramel Slice’, pour the chocolate mixture over, and place back in the freezer – this time for around 2 hours.
  • Once everything has completely set, take the tray out of the freezer, leave it on the side for around 10 minutes.
  • Take a sharp knife and cut the block into portion sizes. These can then be enjoyed immediately or placed back in the freezer until your next sweet craving…
  • Bon appetite! Take a picture and tag me on Instagram. Enjoy.