Healthy Vegan Millionaire Shortbread
Yes. Yes. YES! A healthy, vegan, gluten free, wheat free and completely unrefined millionaire shortbread recipe! With a delicious oaty base! Its like a oatmeal cookie/flapjack combined with the millionaire shortbread. Get them away from me before its too late…..it’s already too late.
So, for this recipe we used our original superfood cookie mix. If you fancy making it a raw affair then use the base recipe from the banoffee pie we posted. Or even one of the other bases from the different recipes, have a gander and see what you find! We would seriously recommend using the cookie mix because it tastes so good in this recipe! The choice is yours though!
You will need!
- 110g coconut oil plus an extra 10g
- 1 original cookie mix
- 300g dates
- 100ml milk of choice
- natural vanilla (optional)
- 1 tablespoon nut butter – almond works great! (optional)
- Chocolate of choice to top your treats! Or make your own with coconut oil, cacao and maple.
- Follow the instructions on your cookie mix (if you are using another recipe for the base then follow that). Line your tin with grease proof paper with enough coming up the sides so you can pull out the shortbread when you are ready to slice it.
- Spread the mix in to a square or rectangular tin and ensure it’s in an even layer.
- Cook in the oven for 25 minutes or so until golden brown.
- Leave to cool in the tin.
- If your dates are quite hard then soak them in warm water until soft.
- Put your soft dates, milk of choice (and vanilla if you are using it) in to your blender and blitz until smooth like caramel! Melt the 10g of coconut oil and add that, then pulse to combine.
- If you want to, add a tablespoon of nut butter for it to be extra creamy! Almond works great!
- Spread the date caramel over the base in an even layer. Chill in the fridge for 30 minutes.
- Melt your chocolate for the topping or make your own.
- Spread the chocolate over the top of the caramel in an even layer and chill in the fridge until semi set so you can still slice through it.
- Use the extra paper you lined the tin with to pull the full shortbread out. Pop on a chopping board and carefully slice in to portions. Pop back in the fridge to finish setting. Store in the fridge.