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Vegan, Healthy Millionaires Shortbread

Vegan, gluten free & refined sugar free


This was a recent recipe test which turned out delicious. The steps aren't exactly as I had planned but I improvised along the way and it turned out so good that I thought I'd share it with you in case you wanted to re-create it.



It's inspired by Deliciously Ella's Almond Butter Cups that I literally eat as my afternoon snack daily. I am going to re-test the recipe again in cup form as I reckon it will also work brilliantly!


But for now, here's a healthy gluten free & vegan millionaire shortbread.


I find with millionaire shortbread the caramel can get quite sickly. Because of the use of refined sugar free options like coconut sugar and dates, it's on the healthier side and isn't as intolerably sweet!


Bottom shortbread layer:


INGREDIENTS:

1 ½ cups sifted oat flour (use gluten free oats if GF)

- to make oat flour simply blend oats in a food processor until fine (usually ~2-5 mins)

- this shortbread tastes best when the oat flour is sifted, so first sift the flour then measure

4 tbsp melted coconut oil

3 tbsp maple syrup

½ tsp vanilla extract

¼ tsp salt


Preheat the oven to 180°C (fan assisted oven). Mix the ingredients in a bowl with a fork until combined.


In a glass baking tray (ideally square shaped) lined with parchment paper, press down the dough to form a square. I only had a rectangular tray but the dough doesn't spread so it was easy to form a square. Bake for 9-10 minutes until very slightly golden around the edges. Remove from the oven and allow it to cool. Whilst it's baking and cooling you can start to create the caramel!


Caramel Centre:

INGREDIENTS:

1.25 cups coconut sugar

400 ml coconut milk

3tbsp coconut oil

2 tsp vanilla extract

A pinch salt

_____

3 tbsp cashew butter

10 pitted medjool dates (soaked in hot water for a few mins then drained)


In a saucepan, heat the coconut sugar, coconut milk, coconut oil & vanilla extract for 10-15 minutes. (They didn't thicken for me, which is why I added this extra step and it turned out so delicious)


In a food processor, blend the medjool dates and cashew butter until smooth. Then add 30 tbsp or 1.87 cups (basically all of the caramel stove mixture) and blend until it reaches the desired consistency. The cashew butter and dates add some extra depth of flavour to the caramel beyond the coconut sugar and coconut milk!


Pour the caramel over the shortbread ~1cm thick (there will be extra leftover!). Place it in the fridge to set for approx 20-30 mins. Whilst it's setting, you can get everything ready to melt the chocolate.



Chocolate Top:

~85g bar chocolate


Break up a bar of chocolate into cubes and melt over a Bain Marie style double burner. I used Nomo plain milk style which isn't refined sugar free but for totally refined sugar free you may want to use brands like Pure Heavenly or The Raw Chocolate Company. Once melted, pour over the millionaire square until covered completely and return to the fridge to set for another ~20 minutes.



Once it's all set, slice into squares and enjoy! I stored mine in the fridge (the caramel melts when out the fridge for too long) for up to a week.




Spoonie tip: blend your oat flour in the food processor in bulk so that you have a large supply when you need it for recipes



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