Desserts / Gluten free / Recipes / Vegetarian

Millionaire shortbread

I miss travelling. Last week I flipped through some of my travel photos from past trips, and when I saw the photos I took in Marrakech, I could savour the joy I experienced on that trip. What a trip!

I had been willing to visit Morocco since long time ago so when one of my friends invited me and Jane to spend a week with him and his family, I couldn’t turn the opportunity down.

We were welcomed very warmly by his family who took us around the city to see the sights, while telling us about its story. The experience of living like a local and exploring hidden gems still undiscovered by tourists was a beautiful gift that will remain in our hearts forever.

Marrakech has all what I seek when I visit a new place: culture, architecture and food. However, there is something magic in Marrakech that attracted me; the fragrant scents, sounds and sights in every street you walk through. 

The labyrinthine alleys of the ancient Medina, with the overwhelming Souks and the hectic square Jemma el Fna, bedazzled us by their energy, vibrance and colours. It’s the only place where you would watch an artisan making a handcraft good using his feet, a melon peddler avoiding you only for a few millimetres away and raw meat hanging in front of a stall.  All at once.

The Souks are filled with antiques, carpets, Berber jewellery, lamps, leathers, argan oil… and, here is the part I particularly enjoyed the most; olives, dates, freshly-squeezed orange juice, tagine pots, ceramics, teapots and spices, spices, spices! 

I quickly fell in love with the fragrance and beauty of these rosebuds. I didn’t have any particular recipe in my head but even so, I bought a whole bag knowing that I would get the most out of them.

Rosebuds are often used in Middle Eastern in tagines, stuffings, stir rice, infused teas, jams, cocktails and sweets. The list is endless!

The dusky pink hue of the rosebuds also makes beautiful decorations on top of cakes and sweets… like this Millionaire shortbread I made a few weeks ago!

Another ingredient in my must-buy list was dates which are almost gone after making this millionaire shortbread.  

This Millionaire shortbread it’s sooo easy to make! The shortbread base is made from almonds, desiccated coconut, dates, dried rose petals and coconut oil, and it’s topped with an indulgent layer of coconut and date caramel and then finished off with a rich layer of dark chocolate and sprinkled with rosebuds. Simply lush!

Not to mention, how much I enjoyed photographing this beautiful dessert! sooo enjoy the recipe and let me know how it goes if you decide to make it at home, by leaving a comment below.

Happy cooking!

Lau xx 

Millionaire shortbread (Paleo | GF)

Melt-in-the-mouth Paleo Millionaire shortbread topped with a layer of coconut & date caramel and then finished off with a rich layer of dark chocolate and sprinkled with rose buds. 
Prep Time 10 mins
Cook Time 5 mins
Resting time 2 hrs
Total Time 2 hrs 15 mins
Course Dessert
Cuisine International
Servings 8 people

Ingredients
  

BASE

  • cup desiccated coconut
  • ¾ cup chopped almonds
  • 6 dates pitted
  • t tsp dried rose petals finely chopped
  • ¼ cup coconut oil melted 

COCONUT DATE CARAMEL

  • 375 g (about 25) dates pitted
  • ½ cup coconut oil melted
  • cups coconut cream

CHOCOLATE TOPPING

  • cup organic cacao powder
  • ¼ cup coconut oil melted
  • Rose buds to decorate optional

Instructions
 

  • We will start making the base. Lightly greased a 20cm x 20cm baking tin lined with non-stick baking paper. Place the desiccated coconut, chopped almonds, dates, dried rose petals and coconut oil in the bowl of a food processor and process for 1–2 minutes or until you get fine breadcrumbs. Then using the back of a tablespoon, press the mixture into the base of the baking tin and refrigerate until set. 
  • To make the caramel sauce, wash and dry the same bowl of the food processor and put in the dates, coconut oil and coconut cream and process for 3 minutes or until the mixture is very smooth. Spread over the prepared base and return the baking tin to the fridge. 
  • For the topping, place the cacao and coconut oil in a heatproof bowl over a saucepan of simmering water and stir for 2–3 minutes or until smooth. Pour the cacao mixture over the date caramel smoothing the top and refrigerate for 2 hours. Top with some rose buds to decorate before serving.

Notes

TIP. Freeze for 30 minutes before serving using a hot knife to cut into slices.
Recipe inspired by Donna Hay
Keyword Gluten Free, Nutritious, Paleo

Tried making this Millionaire shortbread? Share a photo on my Facebook’ page, or tag #ommfoodsrecipes on Instagram.

About Author

Hello! My name is Laura. I'm a nutrition counsellor and lifestyle coach. With a flair for food and cooking, you'll find me making a mess in my kitchen creating and photographing colourful meals.