High Protein Millionaire’s Shortbread
A no-bake high protein millionaire’s shortbread designed to deliver solid protein with classic caramel and chocolate flavour.
Ingredients
Base
- 300 g oat flour very finely ground
- 100 g vanilla or neutral protein powder
- 100 g coconut oil melted
- 100 g maple syrup
- Pinch of salt
Protein Caramel
- 250 g smooth cashew butter
- 150 g vanilla protein powder
- 100 g maple syrup
- 2 tsp vanilla extract
- 8 tbsp milk dairy or plant
- Generous pinch of salt
Chocolate Top
- 200 g dark chocolate 70%+
- 1.5 tsp oconut oil
- Flaky salt optional
Instructions
- Line a 23 × 23 cm square tin (or similar-sized traybake tin) with baking paper, leaving overhang for lifting.
- Mix the oat flour, protein powder, and salt in a bowl. Stir in the melted coconut oil and maple syrup until a uniform dough forms.
- Press the base firmly into the tin, using the flat base of a glass to compact it evenly. Chill for 20–30 minutes until firm.
- Stir the cashew butter, maple syrup, and vanilla until smooth. Add the protein powder and salt, mixing until thick and glossy.
- Add warm milk gradually until the caramel is spreadable but holds its shape. Spread evenly over the base and chill for about 30 minutes.
- Melt the dark chocolate with the coconut oil gently, stirring until smooth.
- Pour over the caramel layer and tilt the tin to coat evenly. Sprinkle with flaky salt if using.
- Chill for 45–60 minutes until fully set. Lift out and slice into 20 squares.
Notes
- Chocolate intensity: Use 75–85% dark chocolate for a firmer, less sweet topping.
- Salted caramel: Increase the salt slightly in the caramel and finish with flaky salt.
- Mocha: Add ½ tsp espresso powder to the caramel for a subtle coffee note.
- Oat flour can be made by finely blending rolled oats.
- Cashew butter can be replaced with almond butter (milder) or peanut butter (stronger flavour).
Keep refrigerated in an airtight container for 5–6 days. Freeze sliced pieces for up to 2 months and thaw in the fridge.