So my mother-in-law of sorts (my bf and I aren't married and neither is his dad to his long time gf, but these legal details are unimportant), let's just call her "my Jackie", made these while we were visiting Maryland/DC this past weekend and they were... insane. We somehow managed to reserve 2 chunks for the long drive home, clutch. Jackie is a smart one so she's all in, drinking the Superfree coolaid and in it for the actual longevity tyvm, so she made these with Superfree Maca Butter, unprompted (be still my heart). Also, my actual mother, Gigi, who we stopped in to see on the long way home made us a pear upside down cake (all gf/df/rsf/organic made with sff date syrup i.e. Superfree, ofc – as you can see I've trained them well :), both of which are in the top deserts I've had this year, or at least since my birthday at Plant in Asheville (iykyk). The pear cake is coming next to the "but make it Superfree" series, keep an eye out.
My further iteration of the classic "Millionaire's Shortbread" or caramel slice, now making it for myself at home is leveling the sweetener up as well, swapping for Superfree Date Syrup (avail on the site so soon! currently testing our stunning bottles to get them just right for you, so, hold tight).
!!PRO TIP!! Stock up on Maca Butter for this goodness and more and use code CUTEDATE at checkout, we'll send you a free sample bottle of the sff date syrup with your order (applies to over $40, subscription or one time, through end of OCT!). Add to tip section in $7 increments if you want more of them ($7/mini bottle) and we'll do the math. Yay.
Full credit to initial recipe from Arianne Jones (she calls them "billionaire bars"), but she uses almond butter (and too much of it, imo). She'll come around soon she just doesn't know what she's missing yet :)
Here is your entire level up to Trillion (read: ceremonial grade) :
shortbread:
1/3 c coconut oil (we love dr. bronner's whole kernel here)
3 T superfree date syrup (use code CUTEDATE at checkout for yours!)
1/2 c almond flour
1/2 c coconut flour
pinch sea salt
caramel:
1/2 c superfree maca butter
6 T superfree date syrup
2 T coconut oil, melted
1.5 t van extract
pinch sea salt
chocolate:
1/2 c your favorite dark choc (we love this one best for melting from Spring & Mulberry)
1 T coconut oil for melting
flakey sea salt for topping
Shortbread layer
- Preheat the oven to 350º and line a 8×8 baking tray with parchment paper.
- In a medium bowl, mix together melted coconut oil, warmed date syrup and salt. Then add in almond and coconut flour. Mix together with a fork until it forms a crumb texture. Add it into the lined pan and press down to form a flat even surface.
- Bake for 10-12 minutes or until the edges are just slightly golden. Allow the crust to cool fully before adding the caramel layer. If you are using a glass baking tray it will be about 10-12 minutes, if you are using a metal one it may be more like 8-10. Monitor for doneness with the edges turning golden.
Caramel layer
- Combine Superfree Maca Butter, Superfree Date Syrup, vanilla extract, and salt in a bowl and whisk until combined. Add the melted coconut oil and whisk in until well combined.
Spread caramel evenly onto the cooled shortbread layer into the pan. Put the pan in the freezer to set and cool for 15-20 minutes.
Chocolate layer
- Add chocolate and coconut oil to a heavy bottom saucepan and melt on low heat. Stir to combine.
Pour melted chocolate into the pan as the top layer and spread so it coats the top evenly. - Sprinkle with flakey maldon sea salt to finish
- Put the tray in the freezer and let set for 2+ hours. If it is not cooled and set, the caramel will squish out when cutting the squares.
- Pull the entire trillionare bar out by using the edges of the parchment paper and place on a cutting board. Slice with a warm knife and enjoy!
- Store in the fridge or freezer.