Easy Vegan Millionaire's Shortbread
230kcal
Ingredients
- 7 digestive biscuits
- 50 g vegan butter
- 150 g pitted dates
- 200 ml milk
- 35 ml maple syrup
- 100 g coconut oil
- 1 teaspoon vanilla essence
- 200 g dark chocolate
Method
- Start off by lining a line a 7 x 7inch baking tin with baking paper. Then, crush your biscuits (I put them in a ziplock bag and bash them up with a rolling pin!). Melt the vegan butter and then combine in a bowl with the biscuit crumbs,7 digestive biscuits, 50 g vegan butter
- Press the mix into the baking tin, really pressing down into the edges to compact to crumbs - otherwise, they'll crumble everywhere!
- Next, place the dates, milk, maple syrup, coconut oil, and vanilla essence in a saucepan and set on a low heat. Simmer for around 7 - 8 minutes until the coconut oil has melted and the dates have softened. Avoid boiling the milk if you can. Use a hand-held immersion blender to blend everything together into a caramel.150 g pitted dates, 200 ml milk, 35 ml maple syrup, 100 g coconut oil, 1 tsp vanilla essence
- Spoon the caramel over the biscuit base and gently spread it across the tin so it's all an even height. Place these two layers in the fridge for about 30 minutes.
- Melt your chocolate either in the microwave (30 seconds at a time, don't let it burn!), or in a bowl over a saucepan of water, and then pour evenly over your chilled caramel/biscuit layers.200 g dark chocolate
- Chill the whole thing in the fridge for at least 1 hour 30 minutes to allow the top to harden, then cut into 12 squares.
Nutrition
Serving1gCalories230kcalCarbohydrates22gProtein2gFat15gSaturated Fat11gPolyunsaturated Fat3gCholesterol13mgSodium72mgFiber1gSugar15g
Notes
** Top tip: place your knife under running hot water before each cut to avoid cracking the chocolate layer!
These keep great in the fridge or cupboard for 3 - 5 days.