Healthy No-Bake Millionaire’s Shortbread Bars

A buttery gluten-free buckwheat and cashew crust topped with creamy date caramel and covered in rich chocolate ganache: these healthy Millionaire’s Shortbread Bars taste decadent while containing lots of nutritious ingredients. Vegan, dairy-free, gluten-free and only eight ingredients. Paleo option, too.

Posting on a Tuesday? Me? I know it’s very unusual and actually not pleasing my mind – three posts in a row … – but even I can make exceptions. Especially when two special occasions collide. First would be today being World Vegan Day. This isn’t to force anybody into choosing a certain diet but I simply enjoy sharing delicious plantbased recipes. Secondly, today I’m collaborating with some other lovely blogging ladies for our first …

Bloggers Gonna Blog Friendsgiving Collab!

Granted, I was hesitant to join in a virtual Thanksgiving celebration. As you might know this is a holiday not celebrated in Germany. We do have the occasional ‘Erntedankfest’ [which literally translates to Thanksgiving] but it’s nothing official and I don’t know a single person honoring this day at their home. Anyway, I figured every holiday feast needs dessert and that I could do. Allow me to present: Healthy Millionaire’s Shortbread.

Way different from my recent flourless hazelnut shortbread this is it. The kind of treat you’d whip up for a holiday or take the time to really savour on an ordinary day. Funny story: my first time trying this British classic was as a special Britain-themed week at Lidl [for those not familiar with it: a discounter] of all places. Very gourmet, I know. [Read: not.] I got my whole family obsessed with these caramel-topped and chocolate-covered slices of decadence. For some reason Lidl stopped carrying the shortbread during future British weeks despite them clearly being a popular item and gone very quickly every time.

But we wouldn’t be bloggers if we let stores decide our food choices, right? Given my ‘history’ of no-bake brownies and bars it’s a riddle why I’d yet to try and recreate the Millionaire’s Shortbread. Luckily, I did after all and – dare I say it?  – these are even better. Buckwheat and cashews are combined with a special ingredient to create the gluten-free shortbread crust here: cacao butter. I just wanted to see if I could use it instead of coconut oil, not expecting anything. But: wow! The cacao butter, despite using a small amount only, lends a truly buttery taste to the shortbread base. Naturally sweet date caramel stands in for the typically sugar-laden variety. My favourite chocolate ganache finishes everything off for an amazing taste experience.

Whether it’s Thanksgiving, Christmas or just an average day when you’re reading this: Make this Healthy  No-Bake Millionaire’s Shortbread and be sure to have everybody get back for seconds.

Healthy No-Bake Millonaire’s Shortbread

Shortbread base:

• 1/4 cup [40 g]  raw buckwheat groats
• 3/4 cup [100 g] cashew nuts
• 1 heaped tbsp/25 g cocoa butter, melted [can sub coconut oil]
• 1 tbsp maple syrup

Caramel

• 1 cup [150 g] dates
• 1 heaped tbsp of peanut butter [coconut butter works, too]
• Pinch of salt [omit if your nut butter is salted]
• 2-3 tbsps water

Ganache Topping

• 2 oz dark chocolate
• ¼ cup + 2 tbsps coconut cream or soy cream [~ 75 ml]

1. In a high speed blender or food processor, blend the cashews and buckwheat groats into a fine flour-like consistency.
2. Add to a bowl and mix with the melted cacao butter, kneading to form a dough. Press into an 8 x 8 inch pan and set into the fridge to harden.
3. Prepare the date caramel by processing the dates in your blender until crumbly, Add in the nut butter, minimum amount of water and salt and process into a smooth caramel.
4. Spread the caramel onto your ‘shortbread’ crust and chill in the fridge again.
5. While the base is chilling in the fridge, prepare your ganache layer. Finely chop the chocolate bar and set aside.
6. Bring the coconut milk to a boil either on the stove or in the microwave. Pour over the chopped chocolate and (!!!) let sit for three minutes. Do NOT stir before.
7. Stir to fully combine all ganache ingredients. Top the chilled base with ganache and refridgerate for at least 45 minutes before cutting into it.

I’m linking up with Allergy Free Wednesdays, #RecipeOfTheWeek, Gluten-Free Fridays,Tasty Tuesdays,Healthy Vegan Fridays, Meatless Mondays.

.. .and because dessert alone doesn’t make a whole Thanksgiving feast don’t  miss out on what everybody else is bringing to the Bloggers Gonna Blog Friendsgiving party:

An InLinkz Link-up

https://static.inlinkz.com/cs2.js

Happiness-inducing today: Music. It’s been an ugly grey and rainy day. Stressful with some anxiety thrown in, too. But setting out for short walk after work, just catching some fresh air and listening to brighter tunes helped a little.

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