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

IDecadent 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 (gluten free)

These delicious caramel slices might be one of the best desserts I’ve ever made.

The simplicity of the recipe does not mean these decadent slices lack in flavour or texture

They’re ridiculously good.

All you need to do is layer the deliciously nutty almond base, then the gooiest date caramel and then rich dark chocolate – 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 bite – but I LOVE that.

For the top rich chocolate layer, I used my favourite Ombar raw chocolate – the 72% is just perfect for desserts. Dark, but not too bitter.

I really hope you enjoy these! Love Niki xx

The Recipe

Indulgent caramel millionaires shortbread slices with ombar chocolate (gluten free)

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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