Our granola millionaire shortbread recipe is great for using up any surplus granola you might have in your cupboards - we are going to assume that never happens with your Spoon supplies! 100% gluten and dairy free and contains zero added refined sugar. Indulgence that's guilt free - get in.


Shortbread crust:

  • 1/2 cup (any flavour) ground Spoon granola that has been ground to flour in a food processor
  • 1/4 cup pure maple syrup
  • 1/4 cup extra virgin coconut oil, melted and cooled

Date caramel:

  • 10–12 Medjool dates, 1 cup loosely packed and pitted
  • 2 tbsp non-dairy milk or cream
  • 1/2 tsp vanilla extract

Chocolate layer:

  • 1 cup chopped dairy-free chocolate 
  • 2 tsp extra virgin coconut oil


Line a 9×5 loaf pan parchment paper allowing extra to hang over the edge, or use a silicone pan. Set aside.

In a medium bowl, add Spoon granola flour, maple syrup, and coconut oil. Use spoon or spatula to fully combine. Allow dough to rest for a few minutes so spoon flour absorbs moisture.

While the dough is resting, add pitted dates to a food processor. Add the non-dairy milk and vanilla extract to blender and process until smooth. (You may need to scrape down the blender cup/bowl a couple of times.)

Spread base dough into the lined loaf pan, pressing flat and evenly into all four corners. Add date paste and use a spatula to spread an even layer onto the base.

Melt chocolate and coconut oil together in a medium microwave safe bowl in 15-second increments, stirring in between until fully melted. Pour melted chocolate into the pan and spread smooth.

Place pan in the fridge and allow bars to set for 20-30 minutes.

Once the bars have set, lift them out and place them on a cutting board. Using a large sharp knife slice bars into 16 squares.

Bars can be enjoyed at room temperature but store in a container in the fridge.

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