Vegan Millionaire Bars with Date Caramel
Ingredients
Shortbread crust
- 2 tablespoons almonds
- 2 tablespoons hazelnuts
- 2 tablespoons cashews
- 2 tablespoons oats
- 3 tablespoons coconut oil
Date caramel
- 200 grams dates
- 2 tablespoons nut butter (almond butter preferred)
Chocolate coating
- 50 grams dark chocolate over 70%
- a pinch of sea salt
Preparation
Soak dates in warm water for 15 minutes.
In a blender, mix all nuts and oats together dry without overmixing to avoid it becoming too powdery.
Put the nut-oat mix in a bowl, add coconut oil, and knead by hand until it clumps together crumbly; add more coconut oil if needed.
Press the shortbread mixture into a plastic container to about 0.5-1 cm thick and place in the freezer to harden.
Drain the dates and blend with the nut butter until creamy, stirring with a spoon as needed to achieve a smooth consistency.
Spread the date mixture over the shortbread crust, smooth it out, and return to the freezer.
Melt the chocolate in the microwave or over a water bath and stir in a bit of sea salt.
Remove the container from the freezer and cut into bars or squares as desired.
Drizzle the chocolate over the bars or dip them in chocolate, then let harden in the refrigerator before serving.
