In order to learn more about vegan baking and expand my repertoire, I recently suscribed to Vegan Food & Living via magazine.co.uk. It is packed with so many delicious vegan friendly recipes, I really was spoilt for choice! I found this recipe inside for Vegan Millionaire’s Shortbread and I just had to try it! Millionaire’s shortbread is such a decadent and indulgent treat, I was so interested to try out a healthier version. These yummy little bites are dairy free, gluten free and refined sugar free – not that you’d know as they taste so sweet and creamy!
I started by lining a 9″ tin with a few layers of cling film.
To make the biscuit base I used a food processor to whizz up the cashew nuts, oats and dates. I put the mixture into a bowl and stirred in the melted coconut oil. Then I pressed it into the bottom of the tin and put it into the fridge to chill
For the caramel layer I put the dates, almond milk, maple syrup, coconut oil and salt into a pan and brought it to the boil for 3 minutes. I took it off the heat, added the vanilla extract, then whizzed it into a puree with a hand blender. I smoothed it on top of the biscuit base and put it back into the fridge.
For the chocolate topping I melted the coconut oil, then added the cocoa powder, maple syrup and vegan dark chocolate. I mixed it together until it was smooth and the chocolate had melted, then I poured it on top and put it back in the fridge overnight to set.
The next day I remove the tin from the fridge and used the cling film to pull the shortbread out. I cut it into small squares with a sharp knife.
Damn these little squares of Vegan Millionaire’s Shortbread are so moreish! The biscuit base is perfectly crumbly, the date caramel is unbelievably good – it’s so sweet and creamy, and the dark chocolate topping compliments the sweetness perfectly. I’ll definitely be making this Vegan Millionaire’s Shortbread again!
My boyfriend thought they were absolutely delicious, and he said he’d never have guessed they were vegan friendly. He would’ve scoffed the lot if he’d had his way! There are many more recipes in the magazine that I will certainly be trying out.
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Vegan Millionaire's Shortbread
For the biscuit base layer
- 150 g Cashew nuts
- 50 g Oats
- 4 Dates pitted
- 50 g Coconut oil melted
For the caramel filling layer
- 350 g Dates pitted
- 125 ml Almond milk
- 25 ml Maple syrup
- 150 g Coconut oil
- 1 tsp Vanilla extract
- Large pinch of salt
For the chocolate topping layer
- 150 g Coconut oil
- 5 tbsp Cocoa powder
- 6 tsp Maple syrup
- 40 g Vegan dark chocolate
Line a 9" square tin with three layers of cling film
For the biscuit base, use a food processor to whizz up the cashew nuts, oats and dates into crumbs
Put the mixture into a bowl and stir in the melted coconut oil. Then press it into the bottom of the tin and put it into the fridge to chill
For the caramel layer put the dates, almond milk, maple syrup, coconut oil and salt into a pan and bring it to the boil, let it boil for 3 minutes
Take it off the heat, add the vanilla extract, then blend into a puree with a hand blender. Or you can let it cool and blend it with a NutriBullet. Smooth it on top of the biscuit base and put it back into the fridge
For the chocolate topping melt the coconut oil, then add the cocoa powder, maple syrup and vegan dark chocolate. Mix it together until smooth and the chocolate has melted, then I poured it on top of the caramel layer
Put it back in the fridge overnight to set. Once fully set, remove from the tin and cut it into squares. Cut gently with a knife to avoid the top from cracking
NB. I received the magazine subscription for free, all opinions are my own.
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