Vegan Millionaires’ Shortbread

Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian

Ingredients

• FOR THE BASE:
• 70g Creamed Coconut, melted
• 60g Coconut Sugar
• 5 tsp. water
• 90g Coconut Flour
• 1 x lined container (cling film, greaseproof paper or foil)
• FOR THE CARAMEL:
• 10 Medjool dates, pitted
• 2 tbsp. maple syrup
• 3 tsp. water
• A pinch of Himalayan Salt, optional for salted caramel
• 1 tbsp. Creamed Coconut, melted
• FOR THE CHOCOLATE:
• 130g Creamed Coconut, melted
• 35g Cacao Powder
• 2 tsp. maple syrup, optional

Method

1. FOR THE BASE:
2. Mix Creamed Coconut, Coconut Sugar and water in a mug until fully combined. Once the Coconut Sugar has dissolved, add this mixture to a bowl along with Coconut Flour and mix with a spoon or your hands to fully incorporate the ingredients.
3. When you have a crumb-like consistency, transfer to a container and press down to compact as firmly as you can. Put this into the fridge to chill and harden, for approximately 10 minutes.
4. FOR THE CARAMEL:
5. Whilst the base is setting, in a high-speed blender add the dates, maple syrup, water, Himalayan Salt, if using and blend into a smooth spread and then stir the melted Creamed Coconut into the caramel. Carefully spread this over the base and return to the fridge (this is just to chill the caramel, however it will not set).
6. FOR THE CHOCOLATE:
7. Finally, in a clean mug/bowl, mix together Creamed Coconut and Cacao Powder until it resembles a melted chocolate consistency. Sweeten with maple syrup, if using.
8. Pour the chocolate over the top of the caramel layer and spread to the edges. Leave in the freezer for 5-10 minutes or in the fridge for 20+minutes to set.
9. Once the chocolate layer has set, cut into individual pieces. Store in the fridge or freezer (note: the caramel will remain a deliciously soft consistency).
10. TIP: Try adding a handful of peanuts to the caramel layer for a “snickers” style bar.