How To Make My Vegan Millionaire Shortbread
A super indulgent refined sugar-free treat and best of all, really simple to make!
Ingredients
Shortbread
150g whole almonds
200g rolled gluten-free oats
100ml coconut oil
100ml maple syrup
Caramel
300g dates
150ml coconut oil (melted)
100ml plant-based milk
Pinch of cinnamon
Chocolate
200ml coconut oil
60ml maple syrup
60g raw cacao powder
Pinch of salt
Pinch of cinnamon
Method
Shortbread
Warm up coconut oil to melt it
Blend down the oats and the almonds to a fine flour
Place into a mixing bowl and bring together with the melted coconut oil and maple syrup until it comes together as a dough
Line a tray with cling film or baking paper and compact the base layer into the tray making sure that it is even and really well packed down so that it sets well
For the Caramel
Soak the dates in hot water for 30minutes prior to making this
Melt the coconut oil
Place all of the ingredients into the blender and blend on a high speed for one minute until its super smooth
Pour the caramel onto the shortbread base evenly (shake the tray to get it nice and even)
Place into the fridge to start setting as you making the final layer
Chocolate ganache topping
Make a Baine Marie with a pan of water and a stainless steel or glass mixing bowl
With the Baine Marie on a medium heat warm all of the ingredients except for the cacao powder
Mix well with a whisk and slowly add in the cacao powder continuing to mix well and then add on top on the caramel layer in the fridge
Leave everything to set in the fridge for two hours before serving
I hope you enjoy these beautiful millionaire shortbreads! Make sure you tag me on Instagram when showing off your final products.
