Raw Millionaires Shortbread (vegan​)

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Being vegan means giving up all comfort food, boycotting sugar and chocolate, and never eating a treat again. False! This myth is only that, a myth. These millionaire shortbreads are 100% plant-based, indulgent, satisfying and healthy; that’s right, plants are more edible than people assume. A  crumbly oat and coconut base, followed by a layer of salty and oozy date caramel, topped with a rich cacao and coconut ganache. True decadence.

This recipe is all about busting those myths and proving to the world that us plant-based folk do in fact indulge, and don’t, by any circumstance, say no to treats. As you may know from my previous recipes I truly believe in balance, and so if I can make something ‘better’ for your body, like these raw and refined sugar free millionaire shortbreads, and still satisfy the soul without jeopardising physical health, then I am all over it like a cat over its owner.

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Ingredients For The Base:

125g of oats

60g of coconut flour 

3 tablespoons of coconut oil

3 tablespoons of maple syrup

Splash of plant milk

Pinch of salt

Ingredients For The Caramel:

175g of dates (soaked in hot water for 15 mins)

8 tablespoons of plant milk

Pinch of salt

Ingredients For The Ganache:

5 tablespoons of coconut oil

3 tablespoons of maple syrup

1 heaped tablespoon of cacao powder 

Method:

To make the base: add the oats, coconut flour, and salt to a food processor and blend until a coarse flour forms.

Heat the coconut oil and maple syrup in a saucepan over low heat until the oil melts, then transfer it to the food processor and blend again.

Add a splash of plant milk, and continue to blend until crumble forms and the texture holds shape when pressed together. If it is still loose, add another splash of milk and blend again; the texture should resemble a crumble topping.

Line a tin (preferably a brownie or loaf tin) with parchment, and press the base layer in firmly, making sure to pack the mix in. Chill in the fridge whilst you make the other components.

To make the caramel: simply transfer all of the ingredients to a blender and process until smooth. If the consistency is too thick, add extra milk (this will depend on the variety of dates you use), then spread over the oat base and chill for 15 minutes.

To make the chocolate ganache: melt the coconut oil and maple in a saucepan, once the two become loose, add the cacao and continue to stir until combined and glossy. Pour the chocolate mix over the caramel and let chill for a further 15 minutes.

Cut the shortbread into desired size pieces and enjoy within 5 days as an on the go snack, with a cuppa, or as a dessert! If you give these a go remember to tag me on Instagram @wikis.vital.way

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