This is one of my favourite Nakd recipes: raw, gluten-free, vegan and paleo-friendly Millionaire Shortbread Bites. They deliver the classic three-layer combination — a firm shortbread base, a sweet salted-caramel middle, and a smooth chocolate topping — using only natural, mostly unprocessed ingredients. These little squares are ideal for sharing, bringing to a gathering, or keeping in the fridge for a healthier treat option.
I’ve made these many times since first developing the recipe. Friends have asked me to make them and to share the recipe so they can enjoy these at home. Below you’ll find a clear, step-by-step recipe with ingredient groups, instructions, and useful tips for best results.
These bites use Nakd Salted Caramel Nibbles as the core ingredient for the caramel layer. The nibbles blend into a luxuriously sweet, slightly salted filling when processed with a little coconut oil and dairy-free milk. If you prefer, you can substitute with similar date-based caramel products, but the Nakd nibbles give a particularly rich flavour and satisfying texture.
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📖 Recipe
Nakd Raw Millionaire Shortbread
24
15 minutes
15 minutes
These mini Millionaire Shortbread bites are made with raw, natural ingredients and require no baking. The combination of oat-and-almond base, nakd-style salted caramel and a raw chocolate layer produces a decadent but wholesome sweet snack. They’re naturally vegan, gluten-free and suitable for paleo diets — great for anyone seeking an indulgent but mindful dessert option.
Ingredients
For the shortbread base:
- 100 g raw whole oats
- 100 g ground almonds
- 1 tbsp agave nectar
- A drop of dairy-free milk (almond or other)
For the salted caramel layer:
- 4 x bags of Nakd Salted Caramel Nibbles (or similar date-based salted caramel bits)
- 3 tbsp coconut oil
- 3 tbsp dairy-free milk (to loosen)
For the chocolate topping:
- 4 tbsp coconut oil
- 4 tbsp raw cacao powder (or high-quality cocoa)
- 2 tbsp agave nectar
- 1 tsp vanilla extract
Instructions
- Line a 6 x 8 inch tin or a similar plastic container with cling film. This makes removing and cutting the set bars much easier.
- Make the shortbread base: add the whole oats to a food processor and grind until they form a fine oat flour. Add the ground almonds and agave nectar and pulse until combined. Add a few drops of dairy-free milk as needed until the mixture just starts to clump — it should be slightly moist but not wet.
- Press the dough firmly into the bottom of the lined container using the back of a spoon or your fingers to create an even, compact layer. Place the base in the freezer while you prepare the caramel layer so it firms up and will support the next layer.
- Prepare the salted caramel: place the Nakd Salted Caramel Nibbles in a clean food processor and pulse until crumbly. Add the coconut oil and dairy-free milk and process until the mixture becomes thick, smooth and spreadable. The consistency should resemble a soft caramel.
- Spread the caramel evenly over the chilled shortbread base. Smooth the surface with the back of a spoon and return the pan to the freezer while you make the chocolate topping.
- Make the chocolate topping by creating a double boiler: add hot water to a small saucepan and rest a heatproof bowl on top. Place the coconut oil in the bowl and whisk until melted. Stir in the raw cacao powder, agave nectar and vanilla until glossy and smooth. Taste and adjust sweetness if needed.
- Pour the chocolate over the caramel layer, tilting the container to help distribute it evenly. Return the container to the freezer once more to allow the layers to set fully; this should take at least 20–30 minutes depending on your freezer.
- When fully set, use a sharp knife to cut the slab into 24 small squares. Store the bites refrigerated for up to five days or freeze for longer-term storage. Thaw briefly before serving if frozen.
Nutrition Information
Yield: 24
Calories: ~120 per serving
Carbohydrates: ~10 g
Fiber: ~1 g
Protein: ~2 g
Tips & Variations
- For extra crunch, fold a small handful of finely chopped nuts into the shortbread base before pressing it into the pan.
- Swap agave for maple syrup or a liquid sweetener of your choice if preferred — this will subtly change the flavour.
- If you like a firmer caramel, reduce the dairy-free milk slightly; if you want it softer, add a touch more.
- To make these nut-free, replace ground almonds with an equal weight of more oats or a seed flour, keeping in mind texture will change.
If you make this recipe, leave a note about how you adapted it — variations and serving suggestions help others get the best results.