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Wednesday, 20 September 2017

Healthier millionaires shortbread recipe

Vegan, dairy-free, wheat-free

It was caramel week this week on The Great British Bake Off and I've been inspired to make some millionaires shortbread, but make them vegan.

These shortbread squares are delicious, with a coconut biscuit base, gooey caramel filling and a layer of delicious dairy-free chocolate!
These squares are quick & easy to make and taste absolutely delicious! The biscuit is crisp and crumbly, the caramel is sticky, gooey and perfectly sweet and the chocolate is just....well, scrumptious!

I've been loving Pipkin products. They make some of the tastiest coconut products! I highly recommend, especially for baking.

As you can see from the photos, the caramel just oozes out. YUM!!
I decided to make a coconut cream based caramel and I am so happy I did. It's smooth, silky and heavenly. Liquid gold as some would say!
They are just as moorish and tasty as original millionaire's shortbread!! 
You are going to love them. Happy baking :)

Preparation- 5 minutes

Baking time- 10 minutes
Makes- Around 10-12 squares
Level- Easy

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Ingredients for the base
-155g of coconut flour (I use Pipkin)
-150g of coconut oil (Solid)
-4 & 1/2 tablespoons of maple syrup
-1/4 teaspoon of salt

Ingredients for the caramel
-145g of coconut sugar 
-50g of coconut butter (I use Pipkin)
-1 can of coconut milk (Cream only)

Ingredients for the chocolate 
-Dairy-free chocolate (I use Moo Free baking drops)
-1 tablespoon of coconut oil
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To make the base
Step 1- Pre-heat your oven to 178 degrees c and line a square baking tin with greaseproof paper.

Step 2- In a mixing bowl, combine the coconut flour, coconut oil, maple syrup, and salt.
Mix and bring together with your hands until a dough forms.

Step 3- Press the dough into the lined tin and pop into the oven to bake for 10 minutes, until golden in colour.
Allow to cool fully before topping.

To make the caramel
Step 1- Place the coconut sugar, coconut butter, and coconut milk into a small saucepan and heat on low.
Step 2- Bring to a slow boil, stirring occasionally.
Boil on low for around 20 minutes until thickened.
Step 3- Carefully pour the caramel over the base and level with a spoon.
Pop into the fridge to set.

To make the chocolate 
Step 1- Fill a small saucepan with hot water and place a heat-proof bowl on top.

Step 2- Add in the chocolate and coconut oil and melt until smooth.


Step 3- Smooth the chocolate over the caramel layer, even out with a spatula or spoon and pop back into the fridge until the chocolate sets.
This will take around 30 minutes.

Step 4- Once solid, heat a knife and cut into squares.


Serve cold, as they will soften if left at room temperature for too long.

Store in a sealed container in the fridge, best eaten within a few days.

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1 comment

  1. I just made this, and it was so great. I used some sweetened condensed coconut milk that we have in the U.S. (nature's charm brand), and made the caramel sauce with that instead. It was very easy, I just boiled it until it browned. I also added some pink salt to the caramel. I will post the pics on Instagram soon. They are so moorish!

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