Meet our vegan millionaire shortbread packed with plenty of goodness, and none of the usual nasties. We’ve swapped the high sugar base and caramel filling with superfood substitutes, including dates, coconut oil and low GI sweeteners.
Base
50g tapioca starch
100g gluten free flour
20g coconut oil
5g maple syrup
10ml water
Caramel Filling
20g dates
40ml boiling water
Nutty Layer
20g peanut butter
Top layer
20g melted dark chocolate
- 1.Place tapioca starch and gluten free flour into a bowl
- 2.Add coconut oil and rub into flour with hands
- 3.Add maple syrup
- 4.Add water a little at a time until the mixture binds together
- 5.Roll out to 1/2cm thick then place on a baking tray
- 6.Place this in the oven for 5 minutes at 170c
- 7.When cooked remove the shortbread from the oven and leave to cool slightly
- 8.Place dates into boiling water and leave to hydrate
- 9.Place the dates and half of the water into a blender and blend until smooth
- 10.Take shortbread off tray and cover with a layer of peanut butter
- 11.Place date mix on top
- 12.Cover with melted chocolate
- 13.Cool then enjoy
