This might be my favourite Nakd recipe to date: raw, gluten-free, vegan and paleo-friendly Millionaire Shortbread Bites.
I’ve made these dozens of times since creating the recipe a few months ago. Friends have asked me to make them and to share the recipe so they can prepare them at home too.
Here it is—simple, indulgent and made with wholesome ingredients.
As with many of my Nakd recipes, this one features a Nakd product: the Salted Caramel Nibbles. They add a rich, naturally sweet caramel flavour that makes the caramel layer delicious without losing the recipe’s wholesome profile.
📖 Recipe
Nakd Raw Millionaire Shortbread
24
15 minutes
15 minutes
These mini Millionaire Shortbread bites are made from simple, raw ingredients. Nākd Salted Caramel Nibbles give a luxurious caramel note while keeping the bars naturally sweet and nourishing.
Ingredients
For the shortbread base:
- 100 g raw whole oats
- 100 g ground almonds
- 1 tbsp agave nectar
- A drop of dairy-free milk
For the salted caramel layer:
- 4 x bags of Nākd Salted Caramel Nibbles
- 3 tbsp coconut oil
- 3 tbsp dairy-free milk
For the chocolate topping:
- 4 tbsp coconut oil
- 4 tbsp raw cacao powder
- 2 tbsp agave nectar
- 1 tsp vanilla extract
Instructions
- Line a 6 x 8 inch tin or a similar container with cling film.
- Make the shortbread base: pulse the oats in a food processor until they form oat flour. Add the ground almonds and agave, processing again. Add a few drops of dairy-free milk as needed until the mixture just begins to clump but remains dry.
- Press the mixture evenly into the prepared tin using the back of a spoon or your fingers to form a firm base. Place the tin in the freezer while you make the caramel layer.
- For the caramel layer: grind the Nākd Salted Caramel Nibbles in a clean food processor until crumbly. Add the coconut oil and dairy-free milk and process until you have a thick, smooth caramel-like paste.
- Spread the caramel evenly over the chilled shortbread base. Return to the freezer while you prepare the chocolate topping.
- To make the chocolate topping: set a heatproof bowl over a pan of hot water. Add the coconut oil and whisk until melted. Remove from the heat and stir in the cacao powder, agave and vanilla until smooth.
- Pour the chocolate over the caramel, tilting the tin so the layer spreads evenly. Return to the freezer until fully set.
- Once set, remove from the tin and cut into 24 small squares with a sharp knife. Store refrigerated for up to 5 days.
Nutrition Information
Yield 24
Serving Size g
Amount Per Serving
Calories 120
Carbohydrates 10g
Fiber 1g
Protein 2g
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