Millionaire Shortbread Biscoff Date Bites (1 of your 5-a-day)
- Lucy Sykes
- Apr 13, 2025
- 2 min read
Updated: May 3, 2025
Soft, gooey, chocolatey bliss — and one of your 5-a-day? Yes, really.This plant-based twist on classic Millionaire's Shortbread uses a sticky date caramel packed with fibre, topped with velvety dark chocolate, and finished with a cheeky Biscoff drizzle. It’s indulgent and nourishing. Ideal for a sweet pick-me-up, batch treat, or dessert with a bit of a wow factor.
✨ The Magic Recipe
🍯 For the Date Biscoff Caramel Layer:
480g soft dates (Microwave 30s if firm)
100g water
30g sugar-free maple syrup
30g lemon juice
15g arrowroot powder (or cornflour)
160g Biscoff spread
½ tsp cinnamon
1 tsp salted caramel flavour
🍪 For the Shortbread Base:
200g margarine or cake butter
100g caster sugar
300g plain flour
1 tbsp vanilla flavouring
🍫 For the Chocolate Topping:
200g dark chocolate (dairy-free)
15g coconut oil
15g cashew nut butter
Sea salt
15g Biscoff spread to drizzle
🧁 Method
1. Make the Shortbread Base: Cream together the butter, sugar, and vanilla. Slowly add the flour and mix until the texture resembles breadcrumbs. Bring it together with your hands into a dough ball. Press into a lined square tin and chill for 30 mins. Then bake at 180°C (fan) for 30–40 mins until golden. Cool completely before topping.
2. Blend the Caramel: Microwave dates and water for 30s. Blend with syrup, lemon juice, and arrowroot until thick. Add Biscoff, cinnamon, and salted caramel flavour, and blend until smooth. Let cool slightly.
3. Layer It Up: Spread the date caramel over the cooled base. Freeze for 4–6 hours until firm.
4. Melt the Chocolate: Use the double boiler method to melt 150g of chocolate, then stir in the rest off the heat, alongside the coconut oil and cashew butter.
5. Coat the Squares: Slice the frozen slab into 16 pieces. Dip each bite into melted chocolate and let excess drip off.
6. Drizzle & Sprinkle (Optional, But Encouraged): Warm extra Biscoff and drizzle over each bite. Sprinkle with flaky sea salt.
7. Chill & Enjoy: Let them set in the fridge for 1–2 hours. Then devour (sharing optional). These freeze very well!
🍽 Makes 16 bites
Nutrition Per Serving (Biscoff Version):
466 kcal
3.6g protein
3.9g fats
27.8g saturates
50.7g carbs
3.1g fibre
0.4g salt
🥜 Healthier Twist Option:
Swap Biscoff for peanut butter or a 50/50 blend of coconut oil and cashew butter. Still delicious — just a bit more macro-friendly.
Nutrition Per Serving (Peanut Butter Version):
471 kcal
6.4g protein
29.2g fats
9.6g saturates
46.1g carbs
3.1g fibre
0.4g salt
🛒 Budget-Friendly Tips
Dates: Buy in bulk or grab “baking dates” and microwave to soften.
Chocolate: Aldi, Lidl & Morrisons have great-value dairy-free options.
Arrowroot powder: Found in world food aisles for pennies, or sub with cornflour.
💬 Join the Conversation
Tried the recipe? Have your own twist? 🍓🍫🧂Drop a comment in The Sweet Spot community — we’d love to see your versions! Whether you add nuts, switch flavours, or change the topping game, sharing is what it’s all about. Let’s find joy in good food and smart swaps — together.
1
Peanut Butter Twist!
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
🛒 Budget-Friendly Tips:
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
3
💬 Let’s Talk:
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
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1. Make the Shortbread Base: Cream together the butter, sugar and vanilla before slowly adding in the plain flour. Mix with a hand mixer, if optional, this will quickly start t resemble breadcrumbs — which is exactly what we want! Once it comes together in crumbly clumps, ditch the mixer and bring it all into a dough ball with your hands. Press or bake your vegan shortbread dough into a lined square tin. Pop it in the fridge to chill for 30 minutes while you whip up the caramel.Then bake at 180°C (fan) for 30–40 minutes, or until golden and firm to touch. Let it cool completely on a wire rack before topping.
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2. Blend the Caramel: Soften your dates quickly by microwaving them with the water for 30 seconds (way quicker than soaking!).Add the softened dates and water to a blender, along with the syrup, lemon juice, and arrowroot powder. Blend until thick and glossy. Now, spoon in the Biscoff and blend again until smooth and dreamy. Let it cool slightly while you melt your chocolate.
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3. Layer it Up: Spread that gooey caramel all over your cooled shortbread base — right to the edges. Smooth it out with the back of a spoon or spatula.Then freeze for 4–6 hours, until firm enough to handle.
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4. Melt the Chocolate: Use the double boiler method: Place a heatproof bowl over a saucepan with a little water in the bottom (making sure the bowl doesn't touch the water). Bring to a simmer over medium heat, add 150g of your chocolate (broken into chunks), and stir occasionally until melted. Remove from heat, then stir in the remaining chocolate to finish melting.
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5. Coat the Squares: Slice your slab into 16 equal pieces, then dip each one into the melted chocolate. Let any excess drip off (I like to give them a little shake to help speed up the process before the chocolate hardens too much).
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6. Drizzle & Sprinkle (optional but highly encouraged): Warm a little extra Biscoff in the microwave and drizzle it over each bite. Finish with a cheeky pinch of flaky sea salt ✨
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7. Chill & Enjoy: Place your chocolate-dipped bites in the fridge for at least 1–2 hours to set. Then… slice, share (or don’t), and devour.
Makes 16 — unless you're feeling a little greedy 😏
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Millionaire Shortbread Biscoff Date Bites
Head Baker
Lucy Sykes
Soft, gooey, chocolatey bliss — and one of your 5-a-day!? Oh yes.
If you’re here, you’re probably a little bit obsessed with sweet treats that have multiple layers - it makes it interesting. And this one? Well - I took the nostalgic luxury of Millionaire’s Shortbread and gave her a makeover: plant-based, pantry-friendly, and packed with a secret weapon… DATES!
These babies are rich, chewy, 'caramel-ly / toffee-like', and surprisingly nourishing. And you’ll never guess from the taste that there’s 30g of fibre-filled dates hiding in every serving.
Servings :
16 Servings
Calories:
466 Calories / Serving
Prep Time
30 min
Cooking Time
35 min
Rest Time
7 Hours
Total Time
8 hours 5 minutes
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