Salted Millionaire’s Shortbread Bars (Secret Recipe Club)

Happy Memorial Day! I hope y’all are enjoying your holiday so far It’s been cold and rainy for most of the weekend yet these decadent shortbread bars kept a smile on my face…

I can’t believe another month has flown by and reveal day is here again…this month’s Secret Recipe Club assignment was Lucy and Shannon’s spunky Double the Sugar blog. These two ladies are friends “from across the pond” who share a love for sugar and carb-filled goodies…you can’t go wrong there, right?

Once I spotted their Millionaire Shortbread Bars, I was sold. I knew I had to make them…no question, hands-down, I was on a mission to create a healthier and gluten-free version of these sinful treats. While these are a tad healthier, I wouldn’t call these “healthy” by any means

Since I basically eat my goodies all by myself, I decided to halve the recipe to start with. To make these gluten free, I made an almond flour shortbread crust in lieu of the gluten-filled original and reduced the sugar by replacing the white sugar with xylitol.

The salted caramel filling was made from scratch with coconut palm sugar, coconut milk, honey/agave and nut butter for a refined sugar-free treat. I opted for unsweetened carob chips that were melted with a touch of coconut oil and a couple tablespoons of nut butter for the topping…though your favorite milk or dark chocolate could easily be used if carob isn’t your favorite.

Sinful squares of delicious goodness with a chewy caramel center, crumbly grain-free crust and a salted topping…need I say more?

Salted Millionaire’s Shortbread Bars (inspired from Double the Sugar)
gluten free, grain-free with vegan option 

Ingredients

Crust
1 1/4 cups almond flour
1/3 cup granulated xylitol (or coconut palm sugar or other granulated sugar)
1/8 tsp sea salt
4 Tbsp butter, ghee or vegan Earth Balance

Caramel Filling
3/4 cup coconut milk fat (could probably use whipping cream as well but this is not dairy-free)
2 Tbsp honey, agave or brown rice syrup (do not use honey for vegan)
3/4 cup coconut palm sugar (I pulsed mine in a blender to help dissolve more quickly)
2 Tbsp cashew butter (or other nut butter)
1 Tbsp coconut oil, butter, ghee or Earth Balance (use oil or Earth Balance for vegan)
1/8 tsp sea salt
1 tsp pure vanilla extract

Top Layer
1 1/4 cups unsweetened carob chips (or use your favorite chocolate chips or dairy-free chips for vegan)
2-3 tsp coconut oil, butter, ghee or Earth Balance (use oil or Earth Balance for vegan)
2 Tbsp cashew butter (almond butter or peanut butter can be substituted for a different flavor)

For garnish, optional
fleur de sel (I used grey finishing salt, this adds that extra wow factor…)

Directions.

To prepare the Crust
1. Preheat the oven to 350F. Grease one 8-inch square pan (or a large loaf pan for thicker bars) and coat with a sprinkle of almond flour.
2. In the bowl of a food processor, add almond flour, sweetener and salt and pulse once. Add butter/Earth  Balance and pulse until mixture resembles peas. Press the shortbread mixture into prepared pan and bake until golden brown around the edges, about 15 minutes. Remove from the oven and let cool completely.

To prepare caramel filling 
1. Refrigerate one can of full-fat coconut milk overnight and scoop the fat off of the top to measure 1 cup.
2. Add coconut milk and honey/agave to a medium saucepan and heat over medium heat until smooth, about 1 minute.
3. Place the coconut milk fat into a small sauce pan and heat over medium heat until liquid. Add the palm sugar and whisk until combined. Boil mixture for about 15-20 minutes, whisking well every few minutes.
4. Add nut butter, butter/oil, vanilla and salt, let bubble and continue to let cook for 2-3 minutes, stirring constantly until mixture thickens.
5. Remove from heat and pour over prepared crust. Refrigerate or let cool to room temperature.

To prepare the top layer 

1.  In a double broiler or a glass bowl set over a saucepan of simmering water, melt the chips and oil/butter. Stir in the nut butter until smooth.
2. Pour mixture over the cooled caramel layer. Cool at room temperature for about 10 minutes, sprinkle with fleur de sel (if desired, makes the bars really pop in my opinion) and then place in the refrigerator to cool completely, allowing chocolate to slightly harden, it’ll get a more matte look to the topping when firm.
3. Cut into 2-inch squares and enjoy *Tip: run hot water over the blade of a sharp knife, wipe dry and slice for cleaner cuts.

To store, put it in an airtight container and store in the fridge.

For other Secret Recipe Club reveal recipes:

Tangy Orange Pomegranate Smoothie Bowl

Have you ever eaten (or slurped) a smoothie out of a bowl like soup? Apparently, this is a blog/food trend that I missed…

Naturally, I had to give it a try…it was an experience, but I admit that I prefer to sip a smoothie from a glass. Now, if I added some crunchy granola on top I might be singing a different tune. Or maybe I was quite hungry and the spoon got in the way

Whether enjoyed in a bowl or glass, this smoothie is a refreshing breakfast, snack or light meal. The pomegranate and orange juice combo really hit the spot and the tangy citrus notes and slightly sour arils remind me of summer. Hot days here we come!

Tangy Orange Pomegranate Smoothie Bowl 

Ingredients

1/4 cup pomegranate arils
1/3 – 1/2 cup orange juice
1/3 cup almond milk (or other non-dairy milk)
splash of pure vanilla extract
1/2 cup plain Greek yogurt (cottage cheese, silken tofu, or non-dairy yogurt – use tofu/non-dairy for vegan)
drizzle of honey/agave, 1 date or a pinch of stevia – optional for added sweetness
1 Tbsp chia seed or chia meal (for extra nutrition, flax would also be a great addition)

Pomegranate arils for garnish and texture, optional
For an extra protein boost, add 1/2 to 1 scoop of your favorite protein powder
Serving suggestion: Crunchy Superfood Buckwheat Granola or other cereal for serving

Directions

1. Add all ingredients except to a blender and blend until completely smooth, about 1 to 2 minutes. Pour into a bowl (or glass), sprinkle with arils and/or granola and enjoy!

Grain-Free Fudge Brownies

Yikes! It seems as if I’ve been away for SO long! With summer fast approaching, our yogurt business is ramping up, my family has been in town for a visit and I haven’t had much time in the kitchen this week. I did have time for chocolate though…I MADE time for brownies.

After all, chocolate + baking = important. Agreed?

I can’t resist a good brownie and these were no exception. Coconut flour goodies have been hit or miss with me, but I was really pleased with the result of these chocolately squares. I don’t think the photos do them any justice though, they were much more fudgy-tasting and fudgy-looking in person, that might have something to do with refrigerating them overnight and the raw cacao powder used. Either way, these are scrumptious!

Grain-Free Fudge Brownies

Ingredients
1/2 cup coconut flour
1/2 cup cacao powder, cocoa or carob powder or a combo (I used raw cacao which resulted in a lighter color)
1/3 cup coconut/palm sugar or 1/4 cup honey/agave for denser, fudgy brownie
2 Tbsp chia meal or flaxseed meal
1/8 tsp pure stevia extract (or 3 more Tbsp of sweetener)
1 tsp baking powder
1/4 tsp sea salt
1 tsp pure vanilla extract
2 eggs
3 Tbsp coconut oil (or butter/ghee), liquified/melted
2 Tbsp unsweetened applesauce (or more oil/butter for a richer brownie)
2 Tbsp nut butter (or more oil/butter for nut free), melted
1/2 cup non-dairy milk (I used coconut milk)
3-4 Tbsp chocolate chunks or chips
1/3 cup pecans or walnuts, chopped (if desired – omit for nut free)

Directions

1. Preheat oven to 375 degrees F. Lightly grease a loaf pan for thicker brownier or a 8×8 baking dish for thinner brownies and set aside.
2. In a medium mixing bowl, combine dry ingredients (flour through salt). In a separate small bowl, stir together wet ingredients (eggs through milk).
3. Add wet ingredients to the dry and stir until moistened. Stir in the chocolate and nuts, if using.
4. Spread the batter evenly into the prepared baking dish. If desired, sprinkle additional nuts/chocolate on top. Bake for 16-20 minutes until cooked through. Let cool in pan for atleast 15 minutes prior to cutting.

These were tasty from the pan but I enjoyed them chilled overnight from the fridge…I may or may not have had these for breakfast once or twice

Bite-Size Peanut Butter Layer Cups (No-Bake, Grain-Free)

Happy Friday! Here’s a sweet treat to kick off the weekend

I’ve been a little lazy lately with turning on my oven. I have a toaster oven and a typical stove + oven but these warmer Spring days have me craving chilled dishes and fuss-free snacks and desserts.

Plus, dessert isn’t an option for me. I LOVE SWEETS. I eat dessert every night in some form or fashion which gives me the extra push to health-ify my treats so I can enjoy them without the guilt.

These cute little cups fit the bill. 

I’ve professed my love for nut butters over and over again and here’s another tribute to my all-time favorite food. These grain-free peanut butter cups are little bites of heaven…the perfect ending to my day (or anytime you need a little sweet pick-me-up)!

Bite-Size Peanut Butter Layer Cups (No-Bake)

Ingredients

Crust Layer:
3 Tbsp coconut flour
3 Tbsp peanut flour* (OR almond flour or almond meal)
1 Tbsp flaxseed meal
2 tsp coconut oil, melted
1 Tbsp honey, agave,coconut nectar or maple syrup (do not use honey if vegan)

Peanut Butter Filling Layer:
7 Tbsp unsweetened, all natural creamy or crunchy peanut butter*
dash of pure vanilla extract
2-3 tsp honey (agave, coconut nectar or maple syrup could be subbed) + a pinch of stevia if you wanter a sweeter filling
2 Tbsp peanut flour or almond flour (or more if needed to hold together, depends on how runny your nut butter is)
pinch of sea salt

Chocolate Layer:
2 Tbsp raw cacoa powder, cocoa powder or carob powder
2 Tbsp peanut butter (I used all natural, unsalted crunchy but creamy works too)
2 tsp coconut oil, melted
1 tsp honey, agave, coconut nectar or maple syrup (add a pinch of stevia if you want a sweeter topping)
pinch of sea salt (omit if using salted nut butter)

For garnish, optional
unsalted or salted peanut halves

Directions

1. For crust: Combine all ingredients in a small mixing bowl until well incorporated and mixture sticks together. (I used a fork).

Divide evenly into 11-12 mini silicone cupcakes molds and press evenly to create firm mini crusts. If you do not have a silicone pan, line a mini muffin tin with plastic wrap for easy removal. Set pan aside while you create the filling.

2. For the peanut butter filling:  In the small mixing bowl (you don’t have to rinse the bowl out), add all of the ingredients and stir to combine. If the mixture isn’t holding together and is too runny, add more peanut/coconut flour a little at a time (this will depending on the consistency of your nut butter, I used a fairly thick peanut butter).

Divide evenly onto the crusts and press firmly to form a flat layer, repeat with remaining cups. Freeze the cups for a few minutes while you prepare the chocolate topping (optional but helps harden the topping more quickly).

3. For the chocolate topping: In a small bowl, stir all ingredients together until smooth and uniform. Spoon on top of the filling and garnish with peanut halves if desired. Refrigerate the cups until chocolate layer is hardened and enjoy!

Makes about 12 mini cups (can be doubled or tripled). Store in the refrigerator.

*If you looking for a nut-free option, substitute sunflower seed butter for the peanut butter, and use pulsed sunflower seeds to make a seed meal (or buckwheat flour or even finely shredded coconut) for the peanut flour. You may need to increase the sweetener slightly unless you are using sweetened sunflower seed butter; I find sunflower seed butter to be a bit more bitter than other nut butters but it’s completely up to you!

PS. Get ready! I am dedicating next week to pizza, another one of my all-time favorite foods…
Have an awesome weekend