Healthy Millionaire Shortbread Square Recipe – Don’t Rush Into Winter

Getting home from an early October tropical holiday with a delightful peeling suntan and skin grazes from eagerly exploring coral reefs, I am so ready for autumn. Looking at my colourful wool jumpers I have visions of diving headlong into heaps of them. 

However, caution is needed pulling out these beautiful pieces too soon means being strangled by your knits when your Saturday walk hits 22 °C.
Also the possibility of telling your body it’s the dead of winter leaving your immune system open for attack when Siberian winds descend. Or so says, my dad.
So perhaps my knee-length cardigan coat will have to wait a few weeks more.
In the meantime cooking with pumpkin, it’s never too early or too late if you freeze ahead or use tinned pumpkin. I have put a spin on the classic caramel slice or million dollar or is it millionaire shortbread.
Basically, caramel meets chocolate on a cookie type base.

Why use pumpkin to make caramel? Caramel naturally has a velvety creamy texture made from fat and sugar. So subbing the natural creamy and sweet texture of pumpkin it’s a success.

As well as being more healthy and more fun using a fat orange beast pumpkin.

Recipe – Healthy Millionaire Shortbread Squares

Healthy Millionaire Shortbread Square Recipe – Don’t Rush Into Winter

  • Course
    • Snack
    • Sweet
  • Suitable for diet
    • Gluten Free
    • Vegan



  • 200 g oats 2 cup
  • 6 tbsp almond butter
  • 4 tbsp honey or sweetener of your choice
  • 2 tbsp Lemon juice

Center Caramel:

  • 200g (1 cup) Medjool dates pitted
  • 1/2 cup (125ml) Coconut milk full fat
  • 1/2 cup (125ml) 125g pureed cooked pumpkin
  • 1/4 cup (60ml) honey or sweetener of choice
  • 2 tsp of ground cinnamon
  • 2 tbsp Chia seeds
  • squeeze of lemon
  • pinch of sea salt

Top Layer

  • 100g good quality dark chocolate


  1. Blend oats into a flour a minute or two. I use my food processor
  2. Add almond butter, honey, and lemon juice
  3. Press evenly into (baking paper lined) 9inch square tray or pan and freeze for 10 minutes
  1. First blend your dates in the food processor until broken down
  2. Then add the rest of the ingredients for the caramel to the dates and then blend again.
  3. Keep blending until all ingredients are broken down, combined, and perfectly creamy.
  4. Spread on prepared oat base that has been chilled and firm.
  1. Melt chocolate in a bowl over boiling water and pour over the prepared bars above.
  2. Its easier to slice bars before chocolate hardens.
  3. Once the pure chocolate sets then slicing bars won’t keep their shape as well.

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