Named ‘Millionaire’s Slice’ because the traditional variety uses ingredients which once, were very expensive, i.e. butter and sugar (and lots of it!) making it only available to the very rich. Nowadays, these ingredients can be picked up for pittance but the name Millionaire’s Slice is definitely still applicable – buttery biscuit base, a rich and buttery caramel filling and sumptuous chocolate topping, a proper indulgent treat, but so worth it. This always made an appearance around Christmas time, courtesy of my mother and her wonderful culinary skills of course – a million times better than any shop bought variety (no pun intended).
This version however, is raw, vegan and free from refined ingredients and comprises of technically ‘clean’ ingredients. Still delicious, still rich, but a whole lot more nutritious than its traditional counterpart. Using nature’s natural candy – dates; the ingredient which can apparently fix anything and everything; coconut oil, and a slow release, low GI flour – very, very finely ground oats.
I did also add in a touch of a vegan protein powder from Nutristrength which I was kindly given a couple of samples of at the Be:Fit event in London. You can, of course, omit this.
- 75g oat flour (I used Instant Oats from here)
- 1 tbsp (15ml) coconut oil
- 20g Sweet Freedom
- 1/2 tsp vanilla extract
- 60g soft dates, chopped
- 15g raisins
- 1/2 tsp salted caramel extract (opt)
- 30g cashew butter
- 5g (1 tbsp) vanilla pea protein
- 4g (1.5 tsp) coconut flour
- pinch salt, to taste
- 50g dark chocolate
- Make the base: in small bowl, melt the coconut oil. Add in the Sweet Freedom and vanilla extract, microwave for 5 seconds and stir together. In another bowl, add the oat flour, make a well in the centre and pour in the coconut oil mixture. Stir together until incorporated into a dough. Add a splash of water if needed.
- Line a small loaf tin and press the dough into the bottom as evenly as you can. Pop in the fridge whilst you make the caramel filling.
- Put the dates and raisins in a bowl, cover half way up with water and microwave for 2 or 3 minutes until they’ve started to break down. Stir in the cashew butter and caramel extract, if using.
- Place this mixture in a small food processor (I used this mini chopper) and process until smooth. Add the coconut flour, pea protein and salt, plus any additional sweetener should you think it’s needed. Process until fully incorporated. Spread the mixture over the ‘shortbread’ base – it will firm up as the pea protein and coconut flour soak up any liquid.
- Melt the chocolate and pour on top. Pop in the fridge to set both the chocolate and caramel filling. Slice up and enjoy!
Note: this is best enjoyed the day after making – it’s also a lot easier to slice it neatly..!
Macros (1/10): 14.3g carbs (7.5g sugars); 2.4g protein; 6.2g fat; 1.6g fibre