Vegan Millionaire’s Shortbread
Ingredients
- Ingredients for the base
- -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
- -145g of coconut sugar -50g of coconut butter
- -1 can of coconut milk (Cream only)
- Ingredients for the chocolate -Dairy-free chocolate
- -1 tablespoon of coconut oil
Preparation
To make the base
Pre-heat your oven to 178 degrees c/350F and line a square baking tin with greaseproof paper
In a mixing bowl, combine the coconut flour, coconut oil, maple syrup, and salt
Mix and bring together with your hands until a dough forms
Press the dough into the lined tin and pop into the oven to bake for 10 minutes, until golden in colour
Allow to cool fully before topping
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
