Hazelnut Millionaire Shortbread


For the base

1.5 cups plain flour

½ cup fast oats

½ cup coconut oil melted (I use coconut merchant)

¼ cup demerara sugar (optional)

Pinch salt

For the hazelnut centre

5 big medjool dates

½ cup hazelnuts

1/2 cup water


For the topping

150g 70% chocolate

1 tsp coconut oil


For the base

Add the ingredients into a food processor and blitz until a shortbread texture forms

Add the shortbread mix to a silicone brownie tin (or line a metal one with baking paper) and flatten into an even layer


For the hazelnut centre

Add the hazelnut to the food processor and blitz until a nut butter starts to form, this should take around 4-5 minutes

Add the medjool dates and water to the mix and combine until thick and gooey

Add the hazelnut mix on top of the shortbread layer


For the topping

Using a ban marie, slowly melt the chocolate in a bowl and add the coconut oil until melted and creamy then pour over the hazelnut layer

Pop in the fridge for around 10 minutes then score the top so it's easier to cut once set.

Pop it back in until the chocolate has set then divide up and enjoy!