Indulgent Caramel Millionaires Shortbread Slices with Ombar Chocolate (Gluten Free)

Decadent layers of chocolate, biscuit and caramel. Dreamy, totally additive, yet super easy to make. Perfect for a tasty snack or dessert.

indulgent-caramel-millionaires-shortbread-slices-with-ombar-chocolate-vegan-gluten-free 1

These delicious caramel slices might be one of the best desserts Iโ€™ve ever made. The simplicity of the recipe does not mean these decadent slices lack in flavour or texture. Theyโ€™re ridiculously good.

All you need to do is layer the deliciously nutty almond base, then the gooiest date caramel and then rich dark chocolateโ€“the result is incredibly delicious.

There was a real danger of me wolfing these down immediately, so I chopped them up and popped them in the freezer. And the best bit, they can be eaten straight out of the freezer! Colder and more biteโ€“but I LOVE that.

For the top rich chocolate layer I used my favorite Ombar raw chocolateโ€“the 72% is just perfect for desserts. Dark, but not too bitter. I really hope you enjoy these!

Love, Niki xxx

indulgent-caramel-millionaires-shortbread-slices-with-ombar-chocolate-vegan-gluten-free 1a

Indulgent Caramel Millionaires Shortbread Slices with Ombar Chocolate (Gluten Free)

Decadent layers of chocolate, biscuit and caramel. Dreamy, totally additive, yet super easy to make. Perfect for a tasty snack or dessert.
Prep time: 20 minutes
8-10 servings
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Ingredients

For the base

  • 1 1/2 cup ground almonds
  • 2 tbsp desiccated coconut or sesame seeds
  • 6 medjool dates
  • 3 tbsp coconut oil melted
  • Pinch sea salt

For the caramel

  • 18 medjool dates pitted
  • 3 tbsp almond butter
  • 1/2 tsp vanilla powder/extract
  • 3 tbsp almond milk
  • Pinch sea salt
  • For the chocolate layer
  • 2 bars Ombar 72% chocolate
  • 3 tbsp coconut oil
  • Pinch sea salt

Instructions

To make the slices

  • First, add all the base ingredients in your food processor and blitz until everything comes together.
  • Line a tray with baking paper, then press the base mix firmly down and into the sides.
  • Pop in the fridge while you make the caramel.
  • Wash the food processor then add the caramel ingredients and blitz until you get a super-smooth paste.
  • Remove the base from the fridge and spread the caramel over the top. Return to the fridge.
  • Break up the chocolate and place in a glass bowl with the coconut oil, then gently melt over a saucepan of simmering water.
  • Pour the chocolate over the caramel and then return to the fridge for at least 4 hrs to firm up.

To serve

  • Slice as desired.
  • Can be kept frozen in the freezer.
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