No-Bake Vegan Millionaire Shortbread
Ingredients
- shortbread crust - almond flour shortbread crust - gluten free + grain free + keto
- 1 1/2 cup almond flour fine, blanched (160g)
- 1 serving petite protein * 3 tablespoons melted coconut oil (45ml)
- 2 tablespoons maple syrup (45ml) or sugar-free monk fruit syrup if keto
- caramel layer
- 1/3 cup maple syrup (80ml) or sugar-free monk fruit syrup if keto
- 3 tablespoons melted coconut oil (45ml)
- 1/2 cup peanut butter (120ml) or almond butter, fresh jar, no added sugar, no added oil
- 1 teaspoon vanilla
- chocolate layer
- 4.2 oz dark chocolate (120g) 85% cocoa or 70% cocoa
- 1 tablespoon mleted coconut oil
Preparation
Cover a rectangle baking dish 9 inches x 5 inches, with parchment paper
Set aside
In a medium bowl, add almond flour, petite protein, maple syrup and melted coconut oil
Combine with a spatula at first, then knead the dough with your hands
The dough is soft and wet at first, and dry as you go, becoming easier to shape into a ball
Gather the dough into a ball and place in the center of the prepared dish
Press the ball with your fingers to evenly cover the bottom of the dish
You can smooth the top of the layer using a spatula or back of a spoon
Freeze for 10 minutes, while you are making the soft caramel
In a small bowl, add fresh runny peanut butter, melted coconut oil, maple syrup and vanilla
Combine with a spatula until it forms a consistent, smooth caramel
Remove dish from the freezer and pour the caramel on top of the shortbread layer
Spread the caramel evenly with the spatula and return the dish into the freezer for 10-12 minutes or until firm
Meanwhile, melt the chocolate and melted coconut oil in a saucepan under medium heat
Otherwise, you can microwave chocolate and coconut oil in a small bowl, by 30 seconds burst, stirring between, until smooth and fully melted
Remove dish form the freezer and pour the melted chocolate on top of the caramel layer
Spread with a spatula and return to the freezer for 2-5 minutes until set