Tahini, Date Caramel and Dark Chocolate Millionaires
40m
prep time
60m
total time
Easy
level
10
ingredients
I’m from the school dinners era of sponge cake drenched in icing and sprinkles, honey sandwiches and Angel Delight, and NOTHING pleased me more than when I got to the dessert part of the canteen carousel to find a square of millionaire’s shortbread in a little half-paper- half-plastic bag twisted closed. A crumbly biscuit layer, drenched in sweet, sticky caramel with a snap of chocolate on top – this really is the richest biscuit ever created and I can’t wait for you to try my sneakily virtuous version.
Method
Based on 12 servings, adjust as needed.
Step 1
Preheat the oven to 220°C (200°C fan/425°F/gas 7). Grease a deep, 20cm (8in) square baking pan with a little coconut oil.
Step 2
Melt the coconut oil in a saucepan, then stir in the tahini and honey. Mash your bananas up and work them into the mix, then add your seeds and oats. Tip your ‘flapjack’ mixture into your greased baking tray and press and flatten the mixture firmly, being sure to push it into the corners. Bake in the oven for 20 minutes.
Step 3
For the ‘caramel’, if your dates are a bit dry, revive them in hot water for 15 minutes and then drain away the water before adding them to a food processor with the peanut butter and salt. Pulse until a tacky caramel-like dough forms. If it needs loosening you can add 1 teaspoon of warm water at a time. You want it runny enough that it will spread but not so runny that it won’t hold its shape and set.
Step 4
Once your ‘flapjack’ has cooled, pour over the ‘caramel’ and pop in the fridge to set.
Step 5
Melt your dark chocolate either in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl isn’t touching the water, or in short 10-second blasts in the microwave. Pour the chocolate over your cooled caramel and return to the fridge to set.
Step 6
Cut into squares and serve with a nice cup of tea!
- Ingredients
- Based on 12 servings
-
150g Rolled Porridge Oats 1 x Stamford Street Co. Porridge Oats 1kg -
200g Dark Chocolate, minimum 70% cocoa solids 1 x Sainsbury's Dark Chocolate 200g -
45g Mixed Seeds 1 x Sainsbury's Seed Mix 100g -
3tbsp Tahini 1 x Sainsbury's Tahini, Inspired to Cook 300g -
2tbsp Coconut Oil, plus extra for greasing 1 x Sainsbury's Organic Virgin Coconut Oil 300ml -
60g Runny Honey 1 x Sainsbury's Runny Honey 340g -
300g Pitted Dates 2 x Sainsbury's Ready To Eat Dates 200g -
2tbsp Peanut Butter 1 x Meridian Smooth Peanut Butter 280g -
Pinch Salt 1 x Maldon Sea Salt Flakes 250g -
2 Ripe Bananas, mashed 2 x Sainsbury's Fairtrade Bananas Loose
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