Billionaire Shortbread

Billionaire Shortbread

I am particularly fond of this recipe. Partly because it’s unbelievably delicious and partly because it was kind of the making of Goodness Guru.


Just over two years ago I posted a photo of my billionaire shortbread on my instagram. I was so proud of the recipe and the picture itself and I was particularly over excited when Deliciously Ella regrammed it on her own feed. My account literally grew by 11k followers overnight. I couldn’t believe it and I remember the thrill I had rushing up the stairs to tell my mother just days before my 21st Birthday party.


When people ask me how I grew Goodness Guru I really do owe a lot of it to this recipe and of course Ella for a random act of kindness. I’ve really changed how I use my voice and the platform in the last 12 months and definitely feel like I’ve grown up a lot since I started gramming on Goodness Guru in 2013. As much as I hate the algorithm and some of the rubbish out there, I will always maintain a love for this recipe. Every bite of peanut buttery date caramel reminds me of the journey I’ve been on, what it has taught and offered me and the people I’ve met. Just like Proust and his Madeleine it can be a little overwhelming but simultaneously a passing moment of sweet joy.



For the shortbread base:

  • 150g oats
  • 75g ground almonds
  • 45g coconut oil
  • 1 tbsp maple
  • 1 tbsp almond milk
  • pinch salt


For the peanut butter caramel:

  • 200g medjools
  • 10g coconut oil
  • Generous pinch salt
  • 1 tsp vanilla essence
  • 75g peanut butter
  • 60ml warm water


For the dark choc topping:

  • 100g cacao butter
  • 80g raw cacao powder
  • 30g xylitol / maple syrup


Line a freezer proof baking tray with grease proof paper.

Add the oats to a food processor and pulse into a textured flour. Add the rest of the ingredients for the base and blend into a raw shortbread mixture. This should come together when pressed into the base of the baking tin. If for any reason it still feels to dry add a splash more almond milk or coconut oil. Place in the freezer to set.

Add all the ingredients for the peanut butter date caramel except the water to a food processor. Blitz into a sticky but still quite firm mixture. Slowly add the water until you reach a desired consistency. I tend to use between 40-60ml each time.

Spread the caramel over the shortbread and place back in the freezer.

For the dark chocolate melt the cacao butter slowly on a low heat. Whisk in the cacao powder and finally the sweetener. Pour the dark choc over the caramel layer and leave the whole thing to set in the freezer for up to two hours.

Cut into large squares and enjoy.

These bars can be kept in the fridge for up to 2 weeks or the freezer for up to two months – they likely won’t last that long.



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