For me, millionaire shortbread is one of those sweet treats I just can’t say no to. However, since giving up sugar and processed foods and discovering a gluten allergy, I’ve had to put my hand up and say no thanks. As I have mentioned many times before I love to experiment in the kitchen as I feel like a nutty professor and the other day I really wanted a piece of millionaire shortbread.
So I put my thinking cap on and came up with a gluten free, dairy free and egg free version. Basically it’s a delicious vegan alternative. We are not vegans but when I can I like to cook vegan food as I feel it’s slightly better for the body especially when it comes to treats. I have fed this to a friend as well as my own family and it was very well received. If you love a piece of millionaire shortbread then this biscuit recipe is for you.
- Mixing bowl
- Mixing spoon
- Stirring spoon
- Baking tray
Ingredients for the biscuits
- Gluten free oats x 200g
- Ground almonds x 100g
- Brown rice or plain flour x 100g
- Coconut or brown sugar x 100g
- Vanilla powder x 1 tsp
- Baking powder x 1 tsp
- Coconut oil x 150g
- Cashew nut butter x 150g
- Maple syrup x 150g
- Firstly blend the oats until they become flour.
- Pour the oat flour into the mixing bowl.
- Add in ground almonds, brown rice or plain flour, coconut or brown sugar, vanilla powder and baking powder.
- Mix all these ingredients together.
- Put a saucepan on a medium heat on the hob.
- Pour in the maple syrup, coconut oil and cashew nut butter.
- Stir the ingredients in the pan until they are blended together.
- Try not to cook these ingredients so keep stirring until everything is mixed together.
- Remove from the heat and pour the ingredients into the mixing bowl.
- Now mix the ingredients together.
- Grease the baking tray with a little coconut oil.
- Roll out the biscuit dough as evenly as possible in the baking tray.
- Preheat the oven to 180°C or gas mark 4.
- Put the biscuit dough in the fridge for at least 30 minutes.
- After 30 minutes or so remove from the fridge.
- Bake in the oven for 12 – 15 minutes or until golden brown.
- Leave to cool.
Ingredients for the caramel
- Dates x 10 – 12
- Coconut cream x 200mls
- Coconut oil x 100mls
- Maca powder x 1 – 2 tsps (optional)
- Slice the dates in half and remove the stones.
- Put the stone-less dates into a bowl and pour over boiling hot water from the kettle.
- Leave to soak for 5 minutes.
- Put a small saucepan on a high heat and melt the coconut oil. (If not already soft).
- Pour the oil into the blender along with the coconut cream and maca powder (optional).
- Drain the dates through the sieve and add these to the blender.
- Blend all of these ingredients together.
- Now pour the mixture over the biscuit base and spread it across evenly.
- Place the baking tray into the fridge for at least an hour.
Ingredients for the chocolate
- 100% dark chocolate x 100g
- Coconut cream x 100mls
- Coconut oil x 100g
- Maple or agave syrup x 4 tbsp
- In the saucepan on a medium heat add the chocolate, coconut cream, coconut oil and maple or agave syrup.
- Melt all the ingredients together until they look like chocolate.
- Pour the melted chocolate over the top of the caramel layer and spread as evenly as possible.
- Put the shortbread back into the fridge for at least an hour.
- Cut into pieces, serve and enjoy.
Vegan Millionaire Shortbread is a definitely a delicious sweet treat that my whole family really enjoy. It can be eaten as a snack mid morning or afternoon treat or could even be served as a dessert with coconut cream. I have served this to friends as well as family and they thought it was yummy too. It’s a simple recipe but it does take a little while to put together. So it’s definitely one for a cold weekend afternoon in the house. However you decide to eat this dish, as always, enjoy.
What sweet treats do you enjoy making when you’re at home? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx