Mochamel Shortbread

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!




  • 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
  • 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
  • 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, and her Instagram @fruitsandroutes, for more.