This is perhaps my favourite Nakd recipe yet. Raw, gluten-free, vegan and paleo-friendly Millionaire Shortbread Bites!
I've made these countless times since I first created this recipe a few months ago and have even had requests from friends to make them as well as the recipe so they can make them themselves.
Well, here you go! Get the recipe below...
This being another of my Nakd recipes, it of course features a Nakd product.
This one being the Salted Caramel Nibbles (which if you haven't tried yet, I seriously recommend) and is what gives these shortbread bites their rich and sweet caramel flavour.
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📖 Recipe
Nakd Raw Millionaire Shortbread
You won't believe these mini Millionaire's Shortbread bites are made with only raw, natural ingredients! Nākd's Salted Caramel Nibbles add an indulgent flavour to this treat, without sacrificing nutritional goodness.
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 an 6 x 8 inch tin or plastic container with cling film.
- Make the shortbread base by adding the oats to a food processor and grinding until it makes oat flour. Then add the ground almonds and the agave nectar. Process again, adding a little drop of almond milk at a time until it starts to clump together slightly but not too much that it becomes wet.
- Press the dough into the bottom of the container, pressing down with the back of a spoon or your fingers to create a firm, even layer. Leave in the freezer whilst you create the caramel layer.
- Add the Nākd Salted Caramel Nibbles to a clean food processor and grind until the nibbles turn crumbly. Then add the coconut oil and almond milk to create a thick, smooth caramel.
- Add the caramel to the top of the shortbread layer and use the back of a spoon to spread it out evenly. Return to the freezer again whilst you make the chocolate topping.
- Add hot water to a small saucepan and place a heat-proof bowl on top. Add the coconut oil and whisk until melted. Stir in the cocoa powder, agave and vanilla until well combined and smooth.
- Pour the chocolate on top of the caramel layer, tilting the container so it's distributed evenly. Return to the freezer for the final time to let the whole thing set.
- Once set, use a sharp knife to cut in 24 small squares. Keep refrigerated for up to 5 days.
Nutrition Information
Yield 24 Serving Size gAmount Per Serving Calories 120Carbohydrates 10gFiber 1gProtein 2g
Nicole Fraser says
I haven't tried the Nākd Salted Caramel Nibbles yet, only the cocoa variety. Hopefully I can find that flavor here! Looks delicious! Nice work :)
Aimee says
Thank you, Nicole! You're missing out - the salted caramel flavour is so good! I hope you get to come across it soon :-)
Lauren | The Oatmeal Artist says
Hello! I’ve included this recipe in my list of oat-tastic recipes to check out in my Saturday round-up. Don’t worry: it’s simply a link that takes my readers to your fantastic blog. :) Check it out! http://wp.me/p57tL9-1lM
Have a great weekend!
Lauren / The Oatmeal Artist
Nadia's Healthy Kitchen says
What a great idea to use Nakd nibbles to make the caramel centre - YUM!
Nicola says
I love your Nakd recipes, so ingenious! And these look insane! Still loving your toffee apple granola :P
Vicky says
Words cannot express how I would like one of these right now Aimee! This is a fantastic recipe, hopefully I can get someone to make it for me soon - still can't get about :(