Vegan Millionaire Bars
Ingredients
- Shortbread crust:
- 1 cup rolled oats
- 1 cup raw cashews
- 1/8 cup maple syrup
- 3 Tbsp coconut oil or nut butter
- Caramel:
- 1 cup full-fat coconut milk
- 1/3 cup maple syrup
- 4 Tbsp coconut sugar
- 1/2 cup cashew butter
- Chocolate:
- 200g dark chocolate
- 1 Tbsp coconut oil
Preparation
Line a 20cm x 20xm brownie tin with parchment paper and set aside.
Prepare the crust by adding the oats and nuts into a food processor/blender. Pulse for 10 seconds.
Add in the maple syrup and coconut oil and pulse a few times until you have a sticky dough. Place the dough into the brownie tin and use your hands to press down evenly (you can use a spatula to even out the surface). Place into the freezer.
For the caramel, heat up a sauce pan over medium heat. Add all ingredients and stir until smooth for 2 minutes. Poor the caramel over the crust layer and even out. Place into the freezer to set for 1 hour.
Once the caramel layer is firm, melt your dark chocolate and poor it over the caramel. Even out the layer carefully and place back into the freezer for 5 hours. Make sure it's completely firm before cutting it, otherwise the layers won't come out as clean. Store in the freezer for up to 1 month.
