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Millionaire's Shortbread



Shortbread Layer:

1/2 cup Nativa organic shortening

1/4 cup coconut sugar

1 cup Bob's Red Mill 1-to-1 Gluten Free Flour Blend

1/4 teaspoon salt

Caramel Layer: 

5 large medjool dates 

1 can full fat coconut milk (solid part only) -- but set aside a few tablespoons

3 tablespoons maple syrup

3 tablespoons cashew butter (or you could probably use 1/2 cup soaked raw cashews)

vanilla to taste

1 teaspoon coconut oil

1/4 teaspoon salt

Chocolate Topping: 

1/4 cup coconut oil

1/2 cup coconut sugar

1/4 cup cacao powder


pinch salt

remaining coconut milk from above




Shortbread Layer: Preheat the oven to 350 degrees. Line an 8 x 8" or 9 x 9" square baking pan with parchment paper. Beat together shortening and coconut sugar in a stand mixer until creamy. Add 1/2 of the flour, then beat to incorporate. Add salt with the last 1/2 of flour and beat again until combined. Dough will be crumbly. Press dough into pan in an even layer. Bake for 15-20 minutes until edges are slightly brown. Let cool before adding the next layers.

Caramel Layer: Place all caramel ingredients into a high-speed blender and blend well until smooth and creamy. Pour over shortbread layer and spread evenly across the top. Place in refrigerator to chill and solidify.

Chocolate Layer: In a small sauce pan, melt the coconut oil. Place melted oil, coconut sugar, cacao, vanilla and salt into blender and gradually increase speed until combined. Add leftover coconut milk and blend on high until creamy.

Once caramel layer is set, pour chocolate over the top and spread in a thin, even layer. Place back in the refrigerator until chocolate is set. Enjoy!

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