VEGAN MILLIONAIRE’S SHORTBREAD RECIPE

If you just immediately find out how to make these super scrumptious goodies then skip on past my waffling but for those that fancy a little background to why I made these then stick around for the next paragraph 😉

So, I have had an idea for vegan millionaires shortbread for quite a while. I have always had a sweet tooth and I am quite fond of millionaires shortbread but find it a tiny bit too sweet and I know it’s not good for me. I have made vegan chocolate before and am incredible nutty and coconut combined thing. That’s when I thought, if I can make caramel then I could make a millionaires shortbread. 4 hours in the kitchen and a lot of ingredients provided by Coconut Collective I managed to make something so delicious that you would never guess they were vegan, never mind then having no refined sugar in them. If I could, I would mass make them for you all and send them through the internet pipes but sadly that’s not possible, so for now, you can make your own with my tried and tested recipe.
(Some of these ingredients were kindly gifted by Coconut Merchant but this is not a paid post in any way).

INGREDIENTS LIST

BASE

2 handfuls of mixed nuts
1 handful of coconut flakes
Heaped tablespoon of coconut oil
4 pitted medjool date
Water

GOOEY CHOCOLATE LAYER

Coconut Merchant coconut and cacoa spread

VEGAN CARAMEL

Coconut nectar
Coconut butter

VEGAN CHOCOLATE TOPPING

Cocoa butter
Coconut nectar
Cacao powder

METHOD

BASE

• Mix and grind your nuts and coconut together in a blender under they resemble crumbled granola.
• Place your coconut oil in a saucepan on a very low heat. Once your coconut oil has melted place your medjool dates in and heat for a minute or two.
• Pour in a dash or two of water and a few minutes later, turn off the heat and blend the ingredients together with a stick blender.
• Pour in the nutty mixture into the sauce and mix together. Pour your mixture into a cling film lined box and squish down as tight as possible.

GOOEY CHOCOLATE LAYER

• Simply spread Coconut Merchant’s coconut and cocoa spread over the nutty base.

VEGAN CARAMEL

•Melt 150g of coconut butter in a small pan on a low heat.
• Once this is fully melted and a squirt of the coconut nectar (you could use any syrup but coconut nectar is the healthiest option I could find). Mix this in, constantly stirring. It will immediately bind. Add more and more after examining each squirt of nectar. It can be tricky to get the perfect amount so take this process slowly. You will know it is ready when it turns into a pale and thick caramel appearance. Resist licking the spoon at this point because it will burn you!! …yup, been there.
• Immediately pour your caramel over your gooey chocolate layer and place in the fridge until set (about 15 minutes or the duration of how long it takes you to make your chocolate).

VEGAN CHOCOLATE TOPPING

• Fully melt your cacao butter in a small pan over a low heat.
• Turn of the heat and add 2 tablespoons of cacao powder to the melted cacao butter and stir in.
• Add one teaspoon of coconut nectar for sweetness (personal preference as to how much to add).
• Pour your chocolate over the set caramel and leave in the fridge for a further 10 minutes.
• Et voila, all set and yummy and ready for munching.
• (If this step is too much effort then you could always melt down a vegan chocolate bar such as Pana Chocolate, Kakao or Ombar).

What do you think of this recipe? Are you going to give it a go? I promise you won’t regret it.