Healthy no-bake millionaire’s shortbread

Makes: 12

Time: 2 hours

INGREDIENTS

The Base

190g buckwheat

80g pitted Medjool dates

2 tbsp almond butter

2 tbsp coconut oil

The Date Caramel

250g pitted Medjool dates

2 tbsp almond butter

45ml water

½ tsp maca powder, optional

Salt, to taste

The Chocolate Top

100g 70% dark chocolate

1 tsp coconut oil

METHOD

Place the 250g Medjool dates in a bowl and cover with boiling water. Leave to soak for 20 minutes, then drain.

Add the buckwheat, 80g dates, melted coconut oil and almond butter to a food processor. Blitz until you have a finely textured crumb.

Line a tray roughly 18 × 24cm with baking paper. Press the base mixture evenly into the tray using the back of a spoon, making sure to firm it down well.

For the caramel, add the soaked dates, almond butter, water, maca powder (if using) and a pinch of salt to a high-speed blender. Blitz until completely smooth.

Spoon the caramel over the base and spread evenly.

Melt the chocolate with the coconut oil over a low heat, either in the microwave or in a heatproof bowl set over a saucepan of simmering water.

Once melted, pour the chocolate over the caramel layer. Tip the tray gently from side to side so the chocolate spreads into all the empty spaces.

Chill or freeze until set. If freezing, remove from the freezer and leave at room temperature for a couple of minutes before slicing.

For clean edges, use a warm knife to cut into bars.

Recipe credit: MOB