Get the Recipe: Vegan Millionaire Shortbread (Gluten-free, Oil-free)
Healthier vegan millionaire shortbread with a chewy crust and an indulgent, smooth date caramel filling. Perfect for a quick snack or an afternoon treat to enjoy with a cup of tea! Gluten-free and oil-free.
Ingredients
- 1 3/4 cup oat flour
- 1/3 cup maple syrup
- 1 cup medjool dates, pitted
- 1 tsp sea salt flakes
- 1/4 cup coconut sugar
- 1/4 cup plant based milk
- 1/2 cup smooth peanut butter
- 5 oz vegan chocolate
Equipment
- Mixing bowl
- Rectangular baking dish
- Baking paper
- Saucepan
- Immersion blender
- Heat proof bowl
Instructions
- Start by making the shortbread layer. First, preheat the oven to 180 degrees C/400 F. Then, in a large mixing bowl, combine the oat flour and maple syrup. It will look quite dry at first, but be patient with it and keep mixing.
- When a sticky 'dough' forms, transfer it to a rectangular baking dish lined with baking paper. Bake in the preheated oven for 10 minutes. Meanwhile, start preparing the caramel.
- To make the caramel, add the medjool dates, sea salt, coconut sugar, plant based milk and peanut butter. Stir over a medium heat until the sugar melts and the ingredients start to combine into a sticky mixture (around 5 minutes). Then, use an immersion blender to blend into a smooth caramel. Alternatively, transfer to a blender or a food processor and pulse/blend on a low speed.
- Layer the caramel on top of the shortbread, and chill in the fridge for around 10 minutes. Use this time to melt the chocolate by putting it in a heatproof bowl over a saucepan of gently simmering water, making sure that the bottom of the bowl doesn't touch the water. Stir using a wooden spoon or a spatula until the chocolate is fully melted.
- Pour the chocolate over the caramel and leave to set in the fridge for at least 30 minutes.
Video
Calories: 307kcal, Carbohydrates: 49g, Protein: 8g, Fat: 11g, Saturated Fat: 4g, Sodium: 91mg, Potassium: 291mg, Fiber: 4g, Sugar: 27g, Vitamin A: 22IU, Calcium: 63mg, Iron: 2mg