Healthy Vegan Millionaire’s Shortbread

Ingredients

Shortbread Base:

• 1 cup coconut flour
• 1/3 cup almond flour
• 1/4 cup and 2 tablespoons coconut oil
• 1 tablespoon maple syrup, rice syrup, coconut sugar or other sweetener
• pinch of salt
• 1 teaspoon vanilla extract

Caramel Layer:

• 1 cup medjoul dates, pitted
• 1/3 cup natural peanut butter, cashew butter, almond butter, tahini, or other nut/seed butter
• 2 tablespoons coconut oil or coconut milk (optional, but makes it a smoother caramel)
• 2 tablespoons water (or 4 tablespoons if not using coconut oil/milk)
• 1 teaspoon vanilla extract
• pinch of salt
• drop of maple extract or teaspoon of maple syrup (optional, for a stronger caramel flavour)

Chocolate Layer:

• 150 gram pure, milk, or white chocolate

Instructions

Shortbread Base:

1. Preheat oven to 180
2. Add the shortbread base ingredients to  blender or food processor, or a bowl and mix until combined. You should be able to press it together into a ball, if necessary add more coconut oil until desired consistency.
3. Press the shortbread base into baking tin and bake for 8 minutes. Let cool and transfer to the freezer while making your caramel.

Caramel Layer:

1. Blend all caramel ingredients in a blender or food processor until entirely smooth. Spread an even layer over the shortbread base and transfer to the freezer.

Chocolate Layer:

1. Melt the chocolate on low heat and pour over the cooled caramel. Transfer to the fridge or freezer to set. once the chocolate layer has hardened you can cut the Millionaire’s Shortbread into slices, bars, or small squares. If necessary, run the knife under hot water before cutting to ensure neat slicing.

Notes

• If you want to keep this recipe completely raw then just skip baking the shortbread base in the oven, it’s perfectly fine as it is, it’ll just be less biscuity.