Trillionaire’s Shortbread


Trillionaire's Shortbread

Kelly Little
You may ask why these are called Trillionaire’s Shortbread as opposed to Millionaire’s Shortbread, or even Billionaire’s Shortbread…..simple, they’re just too good…and refined sugar, gluten and dairy free! Win-win-win!
Prep Time 20 mins
Cook Time 10 mins
Setting time 1 hr
Total Time 30 mins
Course Dessert, Snack
Servings 12


Shortbread Base:

  • 300 g almond flour
  • 1/2 tsp bicarbonate of soda
  • good pinch of pink himalayan sea salt
  • 60 g coconut palm sugar
  • 40 g brown rice syrup
  • 75 g mild coconut oil melted
  • Salted Caramel Layer:
  • 10 medjool dates soaked in boiling water for 30 minutes
  • 6 tbspn cashew butter
  • 1/4 tsp himalayan pink sea salt
  • 1-2 tbsp warm water

Chocolate Topping:

  • 150 g 85% good quality dark chocolate if you find 85% too bitter, you can use a mixture of 85% and 70%
  • A small sprinkle of himalayan pink sea salt


  • Preheat the oven to 200C (180C fan).
  • Line a deep-sided baking dish with greaseproof paper.
  • Boil the kettle and pour over the dates and set aside to soak for at least 20 minutes.
  • Place the almond flour, bicarbonate of soda, salt and coconut palm sugar into a blender and pulse a couple of times to mix well.
  • Add the brown rice syrup and coconut oil and pulse until mixed thoroughly.
  • Tip the shortbread mixture into the lined baking tray and press down firmly with your fingers to make an even firm base. Bake in the oven for 10 minutes and then set aside to cool.
  • Once cooled, score the base into squares with a knife. Be sure to go all the way through to the bottom, it will make it much easier to cut them up once they are frozen.
  • Drain the dates and place into a food processor. Add the cashew nut butter and pinch of salt. Blend together until the mixture is really smooth and creamy. Add warm water if necessary.
  • Use the salted caramel mixture to make a layer over the cooled shortbread base. Set aside.
  • 10. Break the dark chocolate into small pieces and place in a bowl. Place the bowl over a small pan of gently simmering water and stir continuously until it is all melted.
  • 11. Pour the chocolate over the salted caramel layer. Sprinkle a little salt sparingly over the top while it is still warm.
  • 12. Place the baking tray in the freezer for at least an hour.
  • 13. Once frozen, turn out over a chopping board and tap until released. Using a large, sharp knife, cut along the pre made score lines right through the caramel and chocolate layers. Turn back up the right way and leave to come back to room temperature before serving.


These are best stored in the freezer. Before consumption, allow to come to room temperature for about an hour.
Allergy advice: nuts (almonds, cashews) soya (chocolate)