High Protein Millionaire Shortbread
Indulge guilt-free with this **High Protein Millionaire Shortbread**, a reimagined version of the classic treat that's as nutritious as it is delicious! This recipe swaps traditional shortbread and caramel layers for a wholesome blend of **almond flour**, **whey protein isolate**, and **medjool dates**, delivering a naturally sweet boost of protein in every bite. Rich dark chocolate forms the perfect finishing touch, enhanced with a sprinkle of sea salt for a balanced flavor profile. Quick and easy to prepare, this no-compromise dessert caters to **fitness enthusiasts**, **health-conscious bakers**, and anyone craving a satisfying, high-protein snack. Whether enjoyed post-workout or as a midday pick-me-up, these nutrient-packed squares promise indulgence without the guilt. **Gluten-free**, **refined sugar-free**, and infinitely decadent—this recipe transforms dessert into a smart lifestyle choice!
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Recipe Information
Ingredients
- 150 grams almond flour
- 60 grams protein powder (vanilla or unflavored)
- 60 grams coconut oil
- 2 tablespoons honey or agave syrup
- 1 large egg
- 200 grams medjool dates, pitted
- 80 grams smooth peanut butter
- 2 tablespoons pure maple syrup
- 150 grams dark chocolate chips
- 30 grams whey protein isolate or another high-protein chocolate
- 1 pinch sea salt
Instructions
Preheat your oven to 180°C (350°F) and line an 8-inch square baking pan with parchment paper, allowing some overhang for easy removal.
In a mixing bowl, combine almond flour, protein powder (vanilla or unflavored), and melted coconut oil until the mixture resembles coarse crumbs.
Add honey (or agave syrup) and an egg to the flour mixture, stirring until a dough forms.
Press the dough evenly into the prepared baking pan and bake for 10-12 minutes or until lightly golden. Allow it to cool in the pan.
To make the caramel layer, place pitted dates in a food processor and blend until smooth. Add peanut butter and maple syrup, pulsing until well combined and a thick caramel forms.
Spread the date caramel evenly over the cooled shortbread crust. Place in the refrigerator to set.
In a heatproof bowl, melt dark chocolate chips in the microwave or over a double boiler, stirring every 20-30 seconds until smooth.
Stir in whey protein isolate or another high-protein chocolate until completely dissolved and incorporated into the melted chocolate.
Pour the chocolate over the caramel layer, spreading evenly. Sprinkle a pinch of sea salt over the top.
Refrigerate the shortbread for at least 1 hour or until the chocolate layer is firm.
Once set, remove from the pan using the parchment overhang and cut into 16 squares. Enjoy your high-protein treat!
Nutrition Facts
Calories |
3765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.6 g | 293% | |
| Saturated Fat | 89.4 g | 447% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 956 mg | 42% | |
| Total Carbohydrate | 340.1 g | 124% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 256.3 g | ||
| Protein | 141.1 g | 282% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 893 mg | 69% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2901 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
