Vegan Millionaire Shortbread

• Cuisine: Dessert
• Time: 30min to prep + 2h to set
• Servings: 12 portions
• Requires: Blender, mixing bowl, spatula, tray, fridge, whisk, saucepan

• 150g whole almonds
• 200g rolled gluten-free oats
• 100ml coconut oil
• 100ml maple syrup

Caramel

• 300g dates
• 150ml of coconut oil (melted)
• 30ml maple syrup
• 100ml plant-based milk
• Pinch of cinnamon

Chocolate

• 200ml coconut oil
• 60ml maple syrup
• 60g raw cacao powder
• Pinch of salt
• Pinch of cinnamon

• Warm up coconut oil to melt it
• Blend down the oats and the almonds to a fine flour
• Place into a mixing bowl and bring together with the melted coconut oil and maple syrup until it comes together as a dough
• Line a tray with cling film or baking paper and compact the base layer into the tray making sure that it is even and really well packed down so that it sets well

For the Caramel

• Soak the dates in hot water for 30minutes prior to making this
• Melt the coconut oil
• Place all of the ingredients into the blender and blend on a high speed for one minute until its super smooth
• Pour the caramel onto the shortbread base evenly (shake the tray to get it nice and even)
• Place into the fridge to start setting as you making the final layer

Chocolate ganache topping

• Make a Baine Marie with a pan of water and a stainless steel or glass mixing bowl
• With the Baine Marie on a medium heat warm all of the ingredients except for the cacao powder
• Mix well with a whisk and slowly add in the cacao powder continuing to mix well and then add on top on the caramel layer in the fridge
• Leave everything to set in the fridge for two hours before serving