Millionaire Shortbread is literally one of my favourite treats of all time and I cannot imagine life without them… so I’ve created a Vegan AND Gluten Free version, that in my opinion is just as good as the original! So if you’ve had one before but you can’t now… try these out! You won’t be disappointed…
Ingredients
- 225g Rice Flour
- 175g Dairy Free Butter
- 75g Caster Sugar
- 200g dates
- 150ml maple syrup
- 150ml melted coconut oil
- 1 tsp vanilla extract
- 1/2 teaspoon sea salt
- 300g Dark Chocolate
Directions
- Preheat the oven to 180C and line a 22x22cm square cake tin with greaseproof paper.
- In a large bowl, combine the rice flour, butter and sugar. Use your hands to rub the ingredients together until you have a breadcrumb like texture. Pour into the cake tin and use the back of a metal spoon, or your hands, to press the shortbread and compact it into the tin. Place in the oven and bake for 20 minutes. The shortbread may feel soft as you remove it but it will firm up once cool.
- To make the caramel filling, melt the coconut oil in a small saucepan and then add the maple syrup and vanilla extract to it. Pour this into a food processor along with the dates and blitz until you have a smooth shiny caramel. Flecks of dates will remain in your caramel, which won’t affect the taste, but if larger lumps remain you can push your caramel through a sieve – it will never be completely smooth!
- Once the shortbread is cooked, allow it to cool for about 20 minutes before pouring the caramel over the top. Spread out evenly and then place into the fridge to set whilst you melt the chocolate.
- Break the chocolate into small chunks and melt in a heat proof bowl over simmering water. Once completely melted, remove your caramel shortbread from the fridge and pour the chocolate over the top. Use a spatula to evenly spread the chocolate and then place back in the fridge for both layers to set completely – minimum of 1 hour.
- Once your shortbread has set, cut into 16 pieces as enjoy!
