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Millionaire’s Shortbread [Vegan, Grain-Free]

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These squares are quick and easy to make! The biscuit is crisp and crumbly, the caramel is sticky, gooey and perfectly sweet and the chocolate is just....well, scrumptious! These shortbread squares are delicious, with a coconut biscuit base, gooey caramel filling and a layer of delicious dairy-free chocolate!

Millionaire's Shortbread [Vegan, Grain-Free]

This Recipe is :

Dairy Free Vegan

Calories

331

Serves

12

Cook Time

15

Ingredients

To Make the Base:

  • 1 1/4 cups of coconut flour
  • 5 ounces of coconut oil (solid)
  • 4.5 tablespoons of maple syrup
  • 1/4 teaspoon of salt

To Make the Caramel:

  • 5 ounces of coconut sugar
  • 1.75 ounces of coconut butter
  • 1 can of coconut milk (cream only)

To Make the Chocolate:

Preparation

To Make the Base:

  1. Pre-heat your oven to 350°F and line a square baking tin with greaseproof paper.
  2. In a mixing bowl, combine the coconut flour, coconut oil, maple syrup, and salt.
  3. Mix and bring together with your hands until a dough forms.
  4. Press the dough into the lined tin and pop into the oven to bake for 10 minutes, until golden in color.
  5. 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.
  4. Pop into the refrigerator 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 refrigerator until the chocolate sets. This will take around 30 minutes.
  4. Heat a knife and cut into squares once solid.
  5. Serve cold, as they will soften if left at room temperature for too long.

Notes

Store in a sealed container in the fridge, best eaten within a few days.

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AUTHOR & RECIPE DETAILS


photo

Simple, fun desserts and dinners that will inspire you to get in the kitchen. Hello, I am Holly Jade and I am the owner of The Little Blog of Vegan. I post delicious recipes, advice, and beauty tips. Everything is vegan and cruelty-free. I love to be as healthy as possible, but I do love to make the odd sweet treat recipe. I also love to post my own adorable and pastel daily photos on Instagram, why not check it out and come on the journey with me!


 

 

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