This recipe is a twist on the classic millionaire shortbread we all know and love! The addition of the orange flavour makes these caramel bites a little festive and oh so indulgent.
The recipe is entirely vegan, gluten-free and refined sugar-free but that doesn’t mean it’s lacking in anything. The orange & caramel bites are sweet, gooey, rich and utterly heavenly. Perfect to make for visiting family at Christmas or share amongst friends.
This dish contains the following allergens: Tree Nuts
Cooking mode
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For the base
100g
oat flour
100g
ground almonds
2 tbsp
maple syrup
1 tbsp
coconut oil
1 tsp
vanilla extract
For the caramel layer
350g
pitted Medjool dates
1 tbsp
almond butter
2 tbsp
coconut oil
2 tbsp
maple syrup
5 tbsp
almond milk
1 tsp
vanilla extract
For the topping
150g
dark chocolate
Zest of 1
orange
For the base
3.5oz
oat flour
3.5oz
ground almonds
2 tbsp
maple syrup
1 tbsp
coconut oil
1 tsp
vanilla extract
For the caramel layer
12.25oz
pitted Medjool dates
1 tbsp
almond butter
2 tbsp
coconut oil
2 tbsp
maple syrup
5 tbsp
almond milk
1 tsp
vanilla extract
For the topping
5.25oz
dark chocolate
Zest of 1
orange
Utensils
Step 1
Add the base ingredients to your food processor and blend until well combined
Step 2
Line a baking tray or container with clingfilm or greaseproof paper and transfer the base mixture into it. Press down firmly. Place in the fridge while you make the caramel layer.
Step 3
Add the caramel ingredients to your food processor and blend into a smooth, sticky mixture.
Step 4
Remove the base from the fridge and pour on the caramel layer, spreading out evenly. Place in the freezer for half an hour.
Step 5
Gently melt the dark chocolate in a saucepan over a medium heat. Once melted remove from the heat and stir in the orange zest.
Step 6
Remove the container from the freezer and pour the melted chocolate over the top. Place into the fridge for at least 20 minutes to set.
Step 7
Remove from the fridge and cut into squares, ready to enjoy!
Add the base ingredients to your food processor and blend until well combined
For the base
100g
oat flour
100g
ground almonds
2 tbsp
maple syrup
1 tbsp
coconut oil
1 tsp
vanilla extract
For the caramel layer
350g
pitted Medjool dates
1 tbsp
almond butter
2 tbsp
coconut oil
2 tbsp
maple syrup
5 tbsp
almond milk
1 tsp
vanilla extract
For the topping
150g
dark chocolate
Zest of 1
orange
For the base
3.5oz
oat flour
3.5oz
ground almonds
2 tbsp
maple syrup
1 tbsp
coconut oil
1 tsp
vanilla extract
For the caramel layer
12.25oz
pitted Medjool dates
1 tbsp
almond butter
2 tbsp
coconut oil
2 tbsp
maple syrup
5 tbsp
almond milk
1 tsp
vanilla extract
For the topping
5.25oz
dark chocolate
Zest of 1
orange
Step 2 of 7
Line a baking tray or container with clingfilm or greaseproof paper and transfer the base mixture into it. Press down firmly. Place in the fridge while you make the caramel layer.
For the base
100g
oat flour
100g
ground almonds
2 tbsp
maple syrup
1 tbsp
coconut oil
1 tsp
vanilla extract
For the caramel layer
350g
pitted Medjool dates
1 tbsp
almond butter
2 tbsp
coconut oil
2 tbsp
maple syrup
5 tbsp
almond milk
1 tsp
vanilla extract
For the topping
150g
dark chocolate
Zest of 1
orange
For the base
3.5oz
oat flour
3.5oz
ground almonds
2 tbsp
maple syrup
1 tbsp
coconut oil
1 tsp
vanilla extract
For the caramel layer
12.25oz
pitted Medjool dates
1 tbsp
almond butter
2 tbsp
coconut oil
2 tbsp
maple syrup
5 tbsp
almond milk
1 tsp
vanilla extract
For the topping
5.25oz
dark chocolate
Zest of 1
orange
Step 3 of 7
Add the caramel ingredients to your food processor and blend into a smooth, sticky mixture.
For the base
100g
oat flour
100g
ground almonds
2 tbsp
maple syrup
1 tbsp
coconut oil
1 tsp
vanilla extract
For the caramel layer
350g
pitted Medjool dates
1 tbsp
almond butter
2 tbsp
coconut oil
2 tbsp
maple syrup
5 tbsp
almond milk
1 tsp
vanilla extract
For the topping
150g
dark chocolate
Zest of 1
orange
For the base
3.5oz
oat flour
3.5oz
ground almonds
2 tbsp
maple syrup
1 tbsp
coconut oil
1 tsp
vanilla extract
For the caramel layer
12.25oz
pitted Medjool dates
1 tbsp
almond butter
2 tbsp
coconut oil
2 tbsp
maple syrup
5 tbsp
almond milk
1 tsp
vanilla extract
For the topping
5.25oz
dark chocolate
Zest of 1
orange
Step 4 of 7
Remove the base from the fridge and pour on the caramel layer, spreading out evenly. Place in the freezer for half an hour.
For the base
100g
oat flour
100g
ground almonds
2 tbsp
maple syrup
1 tbsp
coconut oil
1 tsp
vanilla extract
For the caramel layer
350g
pitted Medjool dates
1 tbsp
almond butter
2 tbsp
coconut oil
2 tbsp
maple syrup
5 tbsp
almond milk
1 tsp
vanilla extract
For the topping
150g
dark chocolate
Zest of 1
orange
For the base
3.5oz
oat flour
3.5oz
ground almonds
2 tbsp
maple syrup
1 tbsp
coconut oil
1 tsp
vanilla extract
For the caramel layer
12.25oz
pitted Medjool dates
1 tbsp
almond butter
2 tbsp
coconut oil
2 tbsp
maple syrup
5 tbsp
almond milk
1 tsp
vanilla extract
For the topping
5.25oz
dark chocolate
Zest of 1
orange
Step 5 of 7
Gently melt the dark chocolate in a saucepan over a medium heat. Once melted remove from the heat and stir in the orange zest.
For the base
100g
oat flour
100g
ground almonds
2 tbsp
maple syrup
1 tbsp
coconut oil
1 tsp
vanilla extract
For the caramel layer
350g
pitted Medjool dates
1 tbsp
almond butter
2 tbsp
coconut oil
2 tbsp
maple syrup
5 tbsp
almond milk
1 tsp
vanilla extract
For the topping
150g
dark chocolate
Zest of 1
orange
For the base
3.5oz
oat flour
3.5oz
ground almonds
2 tbsp
maple syrup
1 tbsp
coconut oil
1 tsp
vanilla extract
For the caramel layer
12.25oz
pitted Medjool dates
1 tbsp
almond butter
2 tbsp
coconut oil
2 tbsp
maple syrup
5 tbsp
almond milk
1 tsp
vanilla extract
For the topping
5.25oz
dark chocolate
Zest of 1
orange
Step 6 of 7
Remove the container from the freezer and pour the melted chocolate over the top. Place into the fridge for at least 20 minutes to set.
For the base
100g
oat flour
100g
ground almonds
2 tbsp
maple syrup
1 tbsp
coconut oil
1 tsp
vanilla extract
For the caramel layer
350g
pitted Medjool dates
1 tbsp
almond butter
2 tbsp
coconut oil
2 tbsp
maple syrup
5 tbsp
almond milk
1 tsp
vanilla extract
For the topping
150g
dark chocolate
Zest of 1
orange
For the base
3.5oz
oat flour
3.5oz
ground almonds
2 tbsp
maple syrup
1 tbsp
coconut oil
1 tsp
vanilla extract
For the caramel layer
12.25oz
pitted Medjool dates
1 tbsp
almond butter
2 tbsp
coconut oil
2 tbsp
maple syrup
5 tbsp
almond milk
1 tsp
vanilla extract
For the topping
5.25oz
dark chocolate
Zest of 1
orange
Step 7 of 7
Remove from the fridge and cut into squares, ready to enjoy!
