Vegan Millionaire's Shortbread Slices

Directions

1. 1) Line a square 20cm cake tin with a little parchment paper or clingfilm.
2. 2) To make the shortbread base layer, mix the melted coconut oil and maple syrup in a small bowl until smooth, and then stir in the coconut flour, oat flour and protein powder until fully incorporated.
3. 3) Transfer the mixture to the tin and press firmly with the back of a spoon until compact. Place in the fridge to chill.
4. 4) To prepare the filling, add the dates, coconut milk and a generous pinch of salt to a non-stick saucepan.
5. 5) Allow the ingredients to simmer for about 4-5 minutes until the dates soften, stirring every 30 seconds or so.
6. 6) Transfer to a blender, add the vanilla extract and blitz until a smooth, silky caramel forms. Taste and add a little more salt if you feel the caramel is too sweet. You can also add some more coconut milk or water if you feel the caramel is too thick.
7. 7) Remove the tin from the fridge, cover the base layer evenly with the caramel, and resume chilling while you prepare the topping.
8. 8) Melt the dark chocolate in a bowl over a pan of boiling water, and stir in the coconut oil until fully melted.
9. 9) Spread gently over the caramel, taking care not to mix the layers together.
10. 10) Return the tin to the fridge and allow to set completely for about 3 hours before cutting into squares.
11. 11) These will keep for up to a week in the fridge or one month in the freezer!