Mochamel Shortbread

This Mochamel Shortbread provides a uniquely delicious twist on the classic Millionaires Shortbread. The addition of coffee, in both the rich date caramel and the espresso dark chocolate, makes for a luxurious treat. Vegan, fruit-sweetened and easily made gluten-free if necessary, this is a healthier twist that doesn’t compromise on flavour. Try it for yourself - you won’t be disappointed!

 

INGREDIENTS:

Base:

  • 50g each oats and coconut flour
  • 1/2 small banana (about 50g)
  • 1 tbsp tahini (about 15g)
  • 20ml water
  • Loaf tin, prick with fork, bake at 180/ fan 160C for 10 mins
Filling
  • 150g pitted dates, soaked in boiling water for 10 mins, + 4 tbsp soaking water 
  • 1 tsp instant coffee dissolved in 4 tsp water
  • 1 tbsp tahini
  • Sea salt
Topping
Method
  • Preheat your oven to 180C/ fan 160C. Line a loaf tine with greaseproof paper & set aside.
  • Whizz the oats and coconut flour together in a food processor until flour-like, then add the remaining base ingredients into your processor and blend until starting to clump together. 
  • Press this mixture firmly into your loaf tin, making sure to apply a good amount of pressure. Prick all over with a fork and bake for 10 minutes, before setting aside to cool.
  • Meanwhile, make the coffee-caramel. Place the dates with 4 tbsp of their soaking water in your food processor along with the remaining filling ingredients and whizz until smooth. Add a touch more of the soaking water if needed. 
  • Spread the caramel over the cooled shortbread base, and place in the freezer for 30 minutes to set.
  • Whilst this sets, melt the chocolate with the coconut oil in a small pan over a low heat, stirring to ensure it doesn’t burn.
  • Pour this over the set caramel, spreading evenly to cover the top. 
  • Replace in the freezer for a minimum of 2 hours, before cutting into squares. Use a sharp knife warmed under hot water to minimise the amount of caramel that oozes out while cutting, but will be messy - this is the fun part though! Lick any extras so none goes to waste 😜 
  • Store the Mochamel Shortbread in an airtight container in the freezer. Remove a slice and leave to thaw for 5-10 minutes before devouring!

 

Emma, the 18-year-old blogger behind Fruits and Routes, uses her online platform to share her healthy recipes, running tips and personal experiences with mental health. You can find her blog at https://fruitsandroutes.com, and her Instagram @fruitsandroutes, for more.

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