Vegan and Gluten-Free Millionaire’s Shortbread

• We did it, we’ve mastered the perfect guilt-free and delicious Millionaire’s Shortbread recipe!
• Vegan, gluten-free and cane sugar-free.
• A fantastic nutritious, indulgent snack or dessert.

Organic Ground Almonds 1kg (Sussex Wholefoods)

0.5cup ground almonds (70g)

Organic Porridge Oats 1kg, Gluten Free (Sussex Wholefoods)

1cup gluten-free oats (90g)

Organic Millet Flakes 1kg (Sussex Wholefoods)

0.5cup millet flakes (60g)

Organic Virgin Coconut Oil 500ml (Sussex Wholefoods)

100ml coconut oil

Organic Maple Syrup 330g (Meridian)

3tbsp maple syrup

Organic Dried Dates 1kg (Sussex Wholefoods)

1cup dates (200g)

Organic Cashew Nuts 1kg (Sussex Wholefoods)

0.3cup cashew nuts (45g)

Organic Coconut Sugar 1kg (Sussex Wholefoods)

1tbsp coconut sugar

Sugar Free Dark Chocolate 75g (Simpkins)

1 dark chocolate bar

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

pinch of salt

Other Ingredients

• water

Method

1. Start with soaking your cashews – place them in a bowl, cover with water and leave to soak overnight or cover with hot water and soak for 45minutes.
2. Place dates in a bowl, cover with hot water and soak for 20 minutes.
3. Preheat your oven to 180°C.
4. Place the porridge oats and millet flakes in the blender and blend until you reach a fine flour mixture. Add in 100ml melted coconut oil, maple syrup, ground almonds,  1/4tsp salt and mix well.
5. Line a baking tray with baking paper and spread the flake and almond mixture out evenly. Bake for 20 minutes.
6. Remove from the oven and leave to cool.
7. In the meantime, make your caramel. Drain your dates, drain and rinse your cashews, place them in a food processor or high-speed blender. Add-in 1tbsp coconut sugar, a little splash of water, a pinch of salt and blend until you get thick caramel consistency.
8. Spread your caramel layer out evenly on the baked base. Place in the fridge for 30 minutes.
9. Place a heat-proof bowl over a saucepan of water and gently heat on a low setting. Melt the chocolate bar in the bowl. Use a whisk to keep the mixture moving. Spread on the caramel layer evenly and place in the fridge for at least 50 minutes.
10. Remove from the fridge, cut into even slices and enjoy!