Скачать или смотреть HEALTHY VEGAN MILLIONAIRE’S SHORTBREAD

These delicious, gluten free Healthy Millionaire’s Shortbread slices have a sweet oat biscuit base, gooey date caramel centre and a creamy chocolate topping. They are filling, satisfying and made with simple, wholesome ingredients. They are ‘no bake’ and can be eaten straight from the freezer for a quick, easy and healthy snack that’ll satisfy your sweet craving!

I hope you LOVE this recipe! If you try them be sure to leave a comment and tag @aveganvisit on social media - I love to see your re-creations! Enjoy :) x

☼ OTHER VEGAN RECIPES YOU’LL LOVE:

Cinnamon Raisin Elevenses Cake Bars (Gluten Free):    • CINNAMON RAISIN ELEVENSES CAKE BARS (GLUTE...  

Vegan Summer Berry Crumble Bars:    • VEGAN SUMMER BERRY CRUMBLE BARS  

Chocolate and Cranberry Granola:    • CHOCOLATE & CRANBERRY GRANOLA  

You'll find lots more delicious vegan recipes at www.aveganvisit.com

♡ KEEP IN TOUCH:

Instagram: @aveganvisit   / aveganvisit  
Facebook: @aveganvisit   / aveganvisit  
TikTok: @aveganvisit   / aveganvisit  
Twitter: @aveganvisit   / aveganvisit  

✎ RECIPE:

https://www.aveganvisit.com/home/heal...

Ingredients

For the biscuit layer:

390g oat flour (gluten free)
100g coconut oil, melted
150g maple syrup

For the caramel layer:

425g medjool dates (pitted weight)
100g coconut cream (the thick white bit at the top of a can of coconut milk)
85g coconut oil, melted
3/4 tsp of salt

For the chocolate layer:

175g 70% dark chocolate
100ml dairy free milk*

Instructions

1. Add the ingredients for the biscuit layer (oat flour, coconut oil and maple syrup) into a bowl and stir together until combined.
2. Line a 20cm baking tin with non-stick parchment paper and press the biscuit mixture into the base firmly to make a thin layer. Be sure to press the mixture right to the edge and into the corners for a neat finish.
3. Put the baking tin in the fridge to firm up the biscuit layer whilst you make the caramel. It should firm up quickly due to the coconut oil it contains.
4. Add the caramel ingredients (dates, coconut cream, coconut oil and salt) to a blender and blend for 2-3 minutes until smooth. It’ll change colour and consistency when it is ready - from a light colour and bitty texture to a deep gold, sticky and smooth texture (see the recipe video for an example).
5. Smooth the caramel on top of the firm shortbread. Place this in the freezer to set for 30 minutes - we do this to make it easier to smooth the chocolate layer out without the caramel and chocolate mixing.
6. Heat a small saucepan of water to a simmer and place a bowl over the top to create a ‘bain-marie’. Add the chocolate and dairy free milk to the bowl and allow it to melt gently.
7. Once the chocolate has melted, stir the chocolate and milk together until the mixture is glossy and fully combined.
8. Pour the dark chocolate over the caramel layer and spread out with a pallet knife or spoon.
9. Put the shortbread back in the fridge in the tin to set the chocolate layer for 30 minutes.
10. Remove the shortbread from the baking tin and place it on a chopping board. Heat a large knife in some hot water, wipe it off and then slice the shortbread slices into 12 large squares or 24 bitesize fingers (depending on how large you want your shortbreads to be).
11. Store the shortbreads in the fridge if you intend to eat them within the next couple of days. Alternatively you can freeze the slices once portioned up - I like to eat them straight from the freezer!

Recipe Notes

Vegan / Dairy Free / Egg Free / Wheat Free / Gluten Free / Nut Free / Refined Sugar Free

*We recommend a dairy free milk such as almond or soya for combining with the chocolate, rather than coconut cream. Coconut cream tends not to combine well with melted chocolate and can seize (go grainy), which will ruin your chocolate.

Recipe inspired by: 🏴󠁧󠁢󠁳󠁣󠁴󠁿󠁧󠁢󠁷󠁬󠁳󠁿󠁧󠁢󠁷󠁬󠁳󠁿 Scotland 🇬🇧 England

Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.