Ok, it's official. I'm totally obsessed with these high protein millionaire's slices, and here's why:
1) They are nut free, unlike many vegan baked goods. So, if nuts aren’t your thing or you have an allergy, it’s your lucky day!
2) You only need 10 ingredients that you probably already have in your kitchen.
3) They are just as moreish and indulgent as regular millionaire’s shortbreads, yet still suited for those who desire a gluten, dairy, grain and refined sugar free treat.
4) The recipe can be easily adapted to make the most amazing Twix bars by cutting the caramel coated shortbread into bar shapes and dipping them in melted chocolate. (try it!).
Vegan Millionaire's Shortbread (makes 16 squares)
For the shortbread:
150g oat flour*
40g coconut flour
4 tbsp coconut oil, melted
100ml maple syrup
2 scoops Salted Maca Caramel PERFORM
For the caramel:
300g medjool dates
100ml coconut milk
1 tsp vanilla extract
Pinch of salt
For the chocolate:
200g your favourite raw chocolate
2 tbsp coconut oil**
* You can make your own oat flour by blitzing oat flakes in a blender.
** Adding coconut oil to the chocolate topping is optional but recommended. It makes the chocolate a little softer upon setting, so it will not crack unevenly when you cut it.
1. Line a square 20cm cake tin with a little parchment paper or clingfilm.
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. Transfer the mixture to the tin and press firmly with the back of a spoon until compact. Place in the fridge to chill.
4. To prepare the filling, add the dates, coconut milk and a generous pinch of salt to a non-stick saucepan.
5. Allow the ingredients to simmer for about 4-5 minutes until the dates soften, stirring every 30 seconds or so.
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. Remove the tin from the fridge, cover the base layer evenly with the caramel, and resume chilling while you prepare the topping.
8. Melt the dark chocolate in a bowl over a pan of boiling water, and stir in the coconut oil until fully melted.
9. Spread gently over the caramel, taking care not to mix the layers together.
10. Return the tin to the fridge and allow to set completely for about 3 hours before cutting into squares.
11. These will keep for up to a week in the fridge or one month in the freezer!