Vegan Millionaire’s Shortbread
Ingredients
- 155g of coconut flour
- 150g of coconut oil (solid)
- 4 & 1/2 tablespoons of maple syrup
- 1/4 teaspoon of salt
- ingredients for the caramel
- 1 can of coconut milk (cream only)
- ingredients for the chocolate -dairy-free chocolate
- 1 tablespoon of coconut oil
Preparation
To make the caramel
Place the coconut sugar, coconut butter, and coconut milk into a small saucepan and heat on low
Bring to a slow boil, stirring occasionally
Boil on low for around 20 minutes until thickened
Carefully pour the caramel over the base and level with a spoon
Pop into the fridge to set
To make the chocolate
Fill a small saucepan with hot water and place a heat-proof bowl on top
Add in the chocolate and coconut oil and melt until smooth
Smooth the chocolate over the caramel layer, even out with a spatula or spoon and pop back into the fridge until the chocolate sets
This will take around 30 minutes
Once solid, heat a knife and cut into squares
Serve cold, as they will soften if left at room temperature for too long
Store in a sealed container in the fridge, best eaten within a few days
