Millionaire Squares

Millionaire squares have always been a favourite of ours. The combination of biscuits, creamy caramel and chocolate is the dream. Sometimes there's nothing better than the ''real thing'' but we would hands down always choose this recipe over the usual sugar-laden squares. You only need a few ingredients and the result is pretty amazing!

Wholesome and nutritious ingredients really can make some of the best desserts out there! With just a few adjustments these squares will leave you feeling a million dollars! Dates are nature’s answer to caramel. They contain so much fibre they’re actually considered a low-GI food. And like cacao powder, they’re a great source of magnesium. Magnesium is amazing at reducing stress, easing sore muscles and helping with sleep issues. Mix with some nuts and you’ve also got a great source of anti-inflammatory fats, vitamin E, and B vitamins. You don’t need to tell us twice to eat a few squares!




  • 50g ground almonds
  • 150g combination of walnuts/pecans (or any nut of your choice)
  • 2 TBSP coconut oil (melted)


  • 100g cashew butter (or almond  butter)
  • 100g coconut milk (refrigerate for 6 hours or overnight)
  • 100g dates


Alternatively, you can use melted 85% dark chocolate but we love the texture of cacao butter!

  • 150g cacao butter
  • 2 TBSP cacao powder
  • 1 TBSP honey/maple



  • Line an 8x8 brownie tin with parchment paper.
  • Add all of the ingredients for the base into a food processor and blend until it starts to stick together (or use a hand blender).
  • Evenly press the base mixture into the brownie tin and store in the freezer while preparing the caramel.
  • Soak the dates in boiling water for 10 minutes.
  • Scoop out the hard section of the coconut milk and add it to the food processor with the dates and cashew butter.
  • Blend the mixture until you get a smooth consistency.
  • Cover the nut base evenly with the caramel and store it in the freezer again.
  • Melt the cacao butter in a saucepan over a low heat.
  • Once melted, whisk in the honey and cacao powder.
  • Pour the chocolate over the caramel and place in the fridge to harden.
  • Once the chocolate mixture has hardened slightly, cut the brownies into squares while still in the tin (if fully hardened the chocolate cracks when cutting) and place back in the fridge.