Millionaire Bites
These bites use a ground-almond base and a rich date caramel topping. Squidgy, delicious, and lower in sugar than your average millionaire bars! These bites use a ground-almond base and a rich date caramel topping. Squidgy, delicious, and lower in sugar than your average millionaire bars!
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NUTRITION PER SERVING (Read more)
Notes
The date caramel is quite squidgy, if you want it firmer, chill in the fridge for about 10 minutes before topping with chocolate.
Ingredients
Method
Gather and prepare your ingredients. Preheat the oven to 180°C/160°C fan. Line a 9x19cm loaf tin with parchment paper.
Mix together the milled flaxseed and water. Set aside to soak for at least 15 minutes. It’s essential that the flaxseed and water bind together, becoming really gooey, to guarantee the correct result.
Place the chopped dates in a shallow bowl and pour over a small amount of boiling water - just enough to ensure that all of the dates have a little water to soak in. Set aside to soften while the flaxseed is soaking. After this time, either place the soaked dates into a small blender and blend until smooth, or use the back of a fork to mash until you have a spreadable paste. Set aside until needed.
Combine the soaked flaxseed, brown sugar and extra virgin olive oil in a mixing bowl.
Add the ground almonds and a light sprinkle of salt; stir to combine.
Tip the mixture into the prepared tin in an even layer, then press the mixture down firmly with the back of a spoon. Bake in the preheated oven for 15–16 minutes, until lightly golden, and firm on top. Allow to cool completely in the tin.
When cool, layer on the date caramel and smooth the surface.
Place the chocolate into a bowl suspended over a small pan of simmering water. Heat until melted. Don’t let the bottom of the bowl touch the water or you risk burnt chocolate.
Pour the melted chocolate over the date mixture. Sprinkle with flaky sea salt, if liked, and set aside to harden before slicing. To avoid the chocolate cracking when slicing, dip a large knife in hot water and dry before cutting each slice.
Notes
The date caramel is quite squidgy, if you want it firmer, chill in the fridge for about 10 minutes before topping with chocolate.
User comments (12)
This was very very tasty, and at least “healthier” than with all the sugar other sweet treats have. I used half brown sugar and half Xylitol. I must use a little less water when soaking the dates next time, as it was a bit too thin & oozing out of the bites when finished. But thank you…a really lovely treat.
Trying to make healthy substitute for something so decadent is hard, I thought shortbread worked well, although it needed 25 mins in the oven. Chopped wet dates are no substitute for caramel! I will make again but with a date caramel mix. It’s not an everyday treat so I’m ok with that.
I made these as a pudding for friends - everyone loved them. They are like a super posh chocolate… but with a bit of goodness. Definitely going to make these again. Very simple to make too which is a bonus.
Absolutely delicious recipe! I sprinkled cinnamon on top of the melted chocolate and used 85% dark chocolate. I followed the recipe to make 12 bites but was able to cut mine into 18. Big hit with the whole family, definitely going to make this again!
We found this way too sweet and didn’t enjoy it. I gave it to a friend to try and her family loved it. If you have a very sweet tooth then this is definitely for you
Excellent and a winning recipe in this house but needed double the chocolate to get them all to have some on and 100g more dates.
I just joined and will be happy to let you know.
Followed the recipe exactly, it was so yummy 😋 I decided it could be dangerous! 😋 I have to realise less is more. ☺️😋 Thanks team. 🫶🫶🫶
The base needs to be baked for longer and to increase the stickiness of the date caramel id put it back in a pan and reduce it down.
I added chia seeds to the chocolate topping for added fibre and crunch.
This tastes good but the base was so crumbly so as to make it very difficult to serve and eat . I rechecked the recipe to make sure I hadn’t omitted an ingredient! Not sure I’ll make it again!
I made the base just as the recipe but tweaked the top two layers. The caramel I did adding almond butter with the medjool dates which I feel adds to the caramel like taste and texture. Then the chocolate layer was 50g melted dark chocolate with 40g tahini mixed in. This gives a fudge like texture which adds to the flavour whilst making it easier to cut.
Tastes like treacle tart if you try it pre the addition of the chocolate