Dunx Dip Millionaire

Our Dunx Dip Millionaire is twist on the classic millionaire shortbread. For those of you who don’t know Livia’s – we launched our product Million Squares because of our love for millionaire shortbread and wanted to offer the world a natural, plant-based indulgent alternative.

This recipe is unbelievably sensational and we can’t wait to hear what you think. It’s so much easier to make than a traditional millionaire shortbread. All you need to do is blitz the ingredients together! Expect layers of a raw oat biscuit base topped with an oozy gooey caramel and dark chocolate. Biting into the dark chocolate and oozy caramel is a total dream. For the caramel we’ve blended Dunx Dip and dates to create the most heavenly oozy caramel.

As with all our recipes, this Dunx Dip Millionaire is created using accessible natural and plant-based ingredients. It’s gluten and dairy free too. So nobody needs to miss out on this scrumptious treat!

ingredients

Base

  • 140g oat flour (or blended oats)
  • 130g ground almonds
  • 20g coconut oil (melted)
  • 30ml maple syrup (or enough to create a mouldable consistency)

Caramel

  • 200g Medjool Dates
  • 200g Dunx Dip (we used Peanut Drizzle, but Caramel Almond is delicious too)
  • 3-4 tbsp water

Chocolate topping

  • 250g dark chocolate
  • Sea salt flakes (optional)
time
Clock
1 hour 30 mins (approx)
prep:
30 mins
cook:
1 hour
level
1
Super Easy
method
  • Line a 20cm square tin using coconut oil or baking paper. If you don’t have a tin of this size you can use a longer size tin but don’t spread the mixture all the way to the end.
  • Add the oat flour, ground almonds and melted coconut oil to a mixing bowl and stir until a dough has formed.
  • Press the dough into the baking tin to form the base layer and leave in the fridge to set.
  • Now start making the caramel almond layer. Blend the dates in a food processor with the Dunx Dip, water and maple syrup. You want a spreadable consistency.
  • Take the oat base out of the fridge and smother the Dunx caramel over the top. Then place back in the fridge.
  • Melt the dark chocolate in a Bain-Marie or in the microwave (just be careful not to burn it). Once melted, take the tin out of the fridge and pour over the melted chocolate. Then, add a sprinkling of sea salt. Honestly the sweet n salty combination is a dream.
  • You will then need to refrigerate the tray for about 1-2 hours so that the chocolate sets. However we do like to dig in before so the chocolate is still melty and fudgy!
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