Millionaire shortbread might be rich and sweet thanks to it’s copious amounts of butter and sugar but I’ve switched them out for some natural sweet and stickiness and I was SUPER happy with the results!
I make the bases by rolling the mixture into 12-14 balls and then using my fingers or the back of a spoon to press the mixture into rubber cupcake cases and form bases.
For the chocolate, I recommend ombar or chocologic dark chocolate – both of these are no added sugar. The amount of chocolate you use is down to preference; I only use a thin layer because I prefer the taste of the peach. I use around 30-40g or two rows of chocologic and add a little water to the melted chocolate to help it spread (about 1 tsp).
Peach Millionaire Shortbread Cups
- 100 g apple sauce
- 50 g truvia
- 100 g egg white
- 50 g coconut flour
- 60 g vanilla protein powder
- 400 g peaches 4-5
- 1 tbsp sweetener e.g. Truvia or coconut sugar*
- 1 tbsp water
- Dark Chocolate
Mix the base ingredients thoroughly until a dough forms.
Next make 12-14 tartlet bases in cupcake cases or mini tart cases.
Bake in the oven for 10-15 minutes at 185C, until they start to brown.
Whilst the bases cook, chop the peaches and add to a saucepan with the truvia and water. Bring to the boil and then simmer until they are soft and sticky.
This will take around 10 minutes, and make sure to stir occasionally so it does not stick to the pan.
Spoon the mixture into the baked bases and try to make sure they are level then leave to cool.
Melt the chocolate and add a 1-2 tsp water or coconut milk to help make it malleable.
Spoon or spread the chocolate mixture onto the filled tartlets.
*the macros will be altered if coconut sugar is used
I use Millionaire shortbread flavour protein powder which goes SO well for this recipe, but vanilla flavour also works.