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Vegan Millionaire’s Shortbread


Description

Preparation: 5 minutes
Baking time: 10 minutes
Makes: Around 10-12 squares

Scale

Ingredients

Base:
  • 155g of coconut flour
  • 150g of coconut oil (Solid)
  • 4 1/2 Tbsp maple syrup
  • 1/4 tsp of salt
Caramel:
  • 145g of coconut sugar
  • 50g of coconut butter
  • 1 can of coconut milk (cream only)
Chocolate:
  • Dairy-free chocolate
  • 1 Tbsp coconut oil

Instructions

To make the base:

  1. Pre-heat your oven to 178 degrees c/350F and line a square baking tin with greaseproof paper.
  2. In a mixing bowl, combine the coconut flour, coconut oil, maple syrup, and salt. Mix and bring together with your hands until a dough forms.
  3. Press the dough into the lined tin and pop into the oven to bake for 10 minutes, until golden in colour.
  4. Allow to cool fully before topping.

To make the caramel:

  1. Place the coconut sugar, coconut butter, and coconut milk into a small saucepan and heat on low.
  2. Bring to a slow boil, stirring occasionally. Boil on low for around 20 minutes until thickened.
  3. Carefully pour the caramel over the base and level with a spoon. Pop into the fridge to set.

To make the chocolate:

  1. Fill a small saucepan with hot water and place a heat-proof bowl on top.
  2. Add in the chocolate and coconut oil and melt until smooth.
  3. Smooth the chocolate over the caramel layer, even out with a spatula or spoon and pop back into the fridge until the chocolate sets.This will take around 30 minutes.
  4. Once solid, heat a knife and cut into squares.
  5. Serve cold, as they will soften if left at room temperature for too long. Store in a sealed container in the fridge, best eaten within a few days.

Notes

Find more of Holly’s recipes on The Little Blog of Vegan.

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