Small Batch Vegan Millionaire’s Shortbread

I dare you to not get addicted to these

This vegan millionaire’s shortbread (otherwise known as caramel squares) is honestly to die for. It’s rich, indulgent and really does not taste like it’s made up of dried fruit and nuts. Like, so ridiculously good.

As a result of making this recipe several times to get it right, I have to say that vegan caramel is easily one of the best discoveries I’ve made this year. It’s basically made up of dates, nut butter and some sweetener, and then blended in a food processor until it’s a smooth texture. It is divine. I could easily put some on a slice of toast, or on top of a bowl of porridge. And I think it’s the shining star in this recipe. That gooey middle is what we all want from a shortbread right? It’s definitely what I want anyways.

Plus this small batch recipe makes only 9 small squares, which is ideeeal! Or you could alternatively slice into 6 rectangles if you like a bigger portion – absolutely no judgment mate, I’d probably do the same tbh.

Recipe / serves 9

Ingredients

For the base layer

60g almonds

10g dessicated coconut

60g dates

30g coconut oil, melted

Pinch of salt

For the salted caramel layer

100g dates

50g almond butter

1.5 tbsp maple syrup

1 tsp vanilla essence

1/2 tsp sea salt flakes

10ml plant-based milk - I used oat

For the chocolate layer

20g coconut oil, melted

20g cacao powder, sieved

50g maple syrup

Method

First, prepare your square baking dish by placing some parchment paper along the bottom and sides. This will make it easier for you to lift it out once it has set.

Place the dates for the caramel layer (100g) in a bowl with enough boiling water to soften. Leave aside until needed.

Make the base layer first. Place all the ingredients, except the melted coconut oil, into the food processor and pulse until a crumbly texture forms. Add the coconut oil and process again until the mixture starts to clump together.

Spread the base layer into your baking dish, and place in the fridge while you make the next layer.

Clean out the food processor, and remove the softened dates from the boiling water. Add the dates, along with the rest of the ingredients, into the food processor and pulse for about 3-5 minutes until a smooth texture forms. You may have to scrape down the sides of the processor once or twice.

Spread the caramel layer over the bae in the baking dish, and leave in the fridge while you make the final layer.

Combine the melted coconut oil, sieved cacao powder and maple syrup in a bowl, and whisk until smooth.

Pour the chocolate mixture onto the caramel layer, smooth it over with a spatula and leave in the fridge for at least 2 hours, or until set.

Once set, remove from the baking dish and slice into 9 small squares, or 6 large rectangles. Enjoy!

Notes

Substitutions

You can use cashews in place of the almonds in the base layer, or 30g of the nuts of your choice with 30g of oats.

You can use cashew or peanut butter in place of the almond butter in the salted caramel layer.

Storage

This vegan millionaire's shortbread needs to be kept in the fridge - it will melt very easily if left at room temperature for too long.

This shortbread will keep for 5 days in the fridge. I wouldn't recommend freezing it.