Paleo millionaires shortcake



Shortcake Layer

  • 300g pecan nuts

  • 1 tbsp coconut oil or coconut butter, melted 

  • 3 medjool dates

Caramel Layer

  • 60 ml maple syrup

  • 150g melted coconut oil

  • 180 g cashew butter

  • 5 ml teaspoon vanilla extract

  • 3 tbsp erythritol or xylitol, see TIP

  • pinch of sea salt

Chocolate Layer

  • 100 g coconut oil

  • 60 g cocoa powder

  • 1 tbsp maple syrup

  • 2 tbsp erythritol or xylitol 

  • 5 ml tsp vanilla extract

  • pinch of sea salt


  1. In a food processor place the pecans, oil medjool dates. Pulse until well combined. Press the dough into a lined 20x20cm in baking tin to make the bottom crust. Place in the fridge.

  2. In a small pan melt the caramel ingredients on a medium low heat for about 3 minutes (the maple, erythritol, oil, cashew butter, and vanilla). Make sure to stir while everything melts to keep from burning. Let cool for a couple of minutes then pour over the top of the pecan nut base. Cover and refrigerate for about 90 minutes or freezer for 30 minutes to  let the caramel set.

  3. While the caramel is setting, begin making the chocolate by melting the coconut oil in a small pan first. Stir in the maple, cocoa powder, vanilla and salt. Make sure there are no remaining lumps, then remove from heat and stir in the erythritol and leave to cool.  It is really important that the chocolate cools or it will melt the caramel. 

  4. After the caramel has firmed up you can pour the chocolate over the top, spread with the back of a spoon to even out the top, then cover and refrigerate for 30-60 minutes until firm.

  5. Cut into 16 squares.  Store in the fridge. 


TIP - If you have a small blender or spice grinder you can blend the erythritol or xylitol to a powder so that it dissolves better.