These vegan Millionaire Shortbreads were actually really simple to make and each layer only consists of a few ingredients, which makes it easy to shop for and to follow!
Millionaire Shortbreads [Vegan, Gluten-Free]
For the Shortbread:
- 1 cup almond / coconut flour
- 1 cup rolled oats
- 1/2 cup coconut oil
- 1/2 cup maple syrup
For the Caramel Layer:
- 15 medjool dates
- 3 tablespoons non dairy milk
For the Chocolate Layer:
- 1/2 cup coconut oil
- 3/4 cup cacao powder
- 1/4 cup maple syrup or 3/4 cup dark chocolate
- 2 teaspoons coconut oil
- Prepare a small/ medium tray by lining it with parchment paper.
- Start off by blending the almond flakes with your rolled oats on high speed until you get a flour like consistency. Melt 1/2 cup of coconut oil in the microwave or over the hob and then stir in 1/2 cup maple syrup. Pour this into your dry flour mixture and blend again on high speed. Once it’s all combined, layer it out onto a baking tray- the consistency is quite sticky, so try and keep it as evenly distributed as possible.
- Let the shortbread layer sit until you prepare the caramel sauce. Feel free to cool it in the fridge until your caramel sauce is ready to spread over.
- Soak your medjool dates in hot water for about 5 minutes and then add them (pitted) to a blender on high speed until they blend into a smooth consistency. Add 2-3 splashes of non- dairy milk (I used coconut milk), 1 tablespoon at a time until the consistency is less dense, but still nice and thick.
- Spread your caramel layer on top of the shortbread layer, do this carefully so your two layers don’t blend together. Put your tray bake in the fridge for at least 30 min so the two layers Harden for the chocolate.
- Melted a whole block of dark chocolate with 2 tablespoons coconut oil in the microwave for the chocolate layer (add in the microwave 2-3 minutes in a bowl, removing it every minute to stir the melted chocolate around). Alternatively, you can make your own chocolate layer by melting coconut oil, mixing it with maple syrup, and adding cacao powder until you get a smooth consistency that you can pour on top of your caramel layer.
- Once you’ve poured your chocolate later into the tray, add back in the fridge for a couple of hours and then remove the parchment paper and cut up your millionaire shortbread bites into even squares.
- Remember to heat up your knife for a smooth cut!