Vegan Millionaires Shortbread

Makes 12 pieces

The Biscuit Base

• 50g ground almonds/ground nuts

• 50g desicated coconut or more ground almonds

• 50g ground oats

• 50g melted coconut oil

• 50g melted nut butter

• A pinch of salt

1. Melt together the coconut oil and nut butter until fluid

2. Combine all ingredients until the mixture just holds together - it will firm up in the fridge once the coconut oil has solidified.

3. Spread into a baking tray lined with grease-proof paper. Pat down to make an even surface. Chill in the fridge for whilst you prepare the caramel.

 The Caramel

• 8 Medjool dates, pitted

• Zest of a large orange + 1 tsbp of juice

• 1 tbsp maple syrup (optional)

• 1 tbsp melted coconut oil

• Splash of vanilla extract

1. Blitz all the ingredients in a food processor until you have a thick, smooth paste. Add a little water if it’s too thick - again, this will thicken in the fridge.

2. Add the caramel on top of the base and leave to set in the fridge.

 Chocolate topping

• 100g good quality dark chocolate

1. Add 200g of good quality, melted dark chocolate and leave to set. (Alternatively, you can use a combination of coconut oil and raw cocoa powder if you don’t want to use chocolate, or even just a generous spread of nut butter, adding a little melted coconut oil to the butter if you prefer a firmer set).

To decorate 

…Use your choice of toppings - mixture of nuts and seeds, dried fruit, goji berries, rose petals etc. (go crazy, get fancy).