The classic millionaire's shortbread usually involves sugar, butter, condensed milk, egg, golden syrup and sometimes cream. This version is free from refined sugar and dairy and can be gluten too.

Tastes amazing, with that mix of crunch, salty/sweet caramel and silky chocolate. I guarantee you'll be pleased you switched to a healthier version!

For the base:

200g flour of choice (I used spelt)

pinch salt

100g coconut oil, room temperature

50g cane sugar or stevia

For the caramel:

300g pitted dates

150g coconut cream

100g coconut oil

2 tbsp vanilla extract

1 tsp salt

For the topping:

100g vegan dark chocolate, broken into pieces (I used Whittaker's)

2 tsp coconut oil

sea salt flakes, optional

Preheat oven to 180C. Line a 20cm square tin with baking paper.

In a bowl mix the flour and salt. Stir or rub in coconut oil then mix in sugar till a dough forms. Add more flour if too soft, or more oil if too crumbly. 

Press evenly into your baking tin and bake for around 35-40 min until the shortbread is lightly golden. Allow to cool in the tin on a wire rack for 10 min then remove from the tin and cool completely on the wire rack.

To make the caramel, whizz the dates in a food processor until chopped up, then add coconut cream, coconut oil, vanilla and salt. Blitz until smooth and creamy.

Line your 20cm square tin with cling film, with plenty hanging over the edges. Place the cooled shortbread into the tin and spread over date caramel as evenly as possible. Place in freezer for at least 30 min to chill.

Melt chocolate in a bain marie or microwave and stir in coconut oil.

Remove shortbread from freezer and use a spatula to spread chocolate over the top. Sprinkle with coarse sea salt or flakes and place in the fridge to set.

Once set, remove shortbread from the tin using the cling film. Transfer to a chopping board, cut into squares and store in an airtight container in the fridge.