Vegan Millionaire's Shortbread
Shortbread base, date caramel filling, dark chocolate topping
Servings 16
Calories 309kcal
Ingredients
For the biscuit base layer
- 100 g Dairy free spread
- 60 g Caster sugar
- 150 g Plain flour
- ½ tsp Vanilla extract
- ¼ tsp Salt
For the caramel filling layer
- 350 g Dates pitted
- 125 ml Almond milk
- 25 ml Maple syrup
- 150 g Coconut oil
- ¼ tsp Salt
- 1 tsp Vanilla extract
For the chocolate topping layer
- 200 g Vegan dark chocolate
Instructions
- Pre-heat your oven to 160C Fan/325F/Gas Mark 3 and line a 9" square tin with baking paper
- Mix the butter and sugar together until smooth and creamy
- Mix in the vanilla
- Mix in the plain flour and salt and form the mixture into a dough
- Then press it into the bottom of the tin and bake for 15 minutes
- For the caramel layer put the dates, almond milk, maple syrup and coconut oil into a pan and bring it to the boil, let it boil for 3 minutes
- Take it off the heat and add the vanilla extract. Blend into a puree with a hand blender - be very careful as the mixture will be very hot! Smooth it on top of the biscuit base and put it back into the fridge
- For the chocolate topping melt the dark chocolate then pour it on top of the caramel layer
- Put it back in the fridge to set. Once fully set, remove from the tin and cut it into squares. Cut gently with a knife dipped in warm water to avoid the top from cracking
- Store in the fridge and eat within 1 week
Nutrition
Calories: 309kcal | Carbohydrates: 34g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 128mg | Potassium: 249mg | Fiber: 3g | Sugar: 22g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg