Vegan Millionaire's Bars
found in Desserts - Winter Warmers
Vegetarian | Vegan | Gluten Free | Dairy Free |
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Prep: 30 minutes
Cook: 5 minutes
Difficulty:
Challenging
These vegan, gluten-free chocolatey treats with dates, cashews and maple syrup are just as sticky and moreish as the original Millionaire's shortbreads.
Ingredients
- 350g coconut oil
- 150g cashew nuts
- 50g oats
- 4 dried dates, pitted
- 350g fresh dates, pitted
- 125ml almond milk
- 2 tsp maple syrup
- 1 tsp vanilla extract
- 5 tbsp cocoa powder
For The Base
For The Filling
For The Topping
Directions
1
Grease a square cake tin and line with baking parchment. Tip the cashew nuts and oats into a food processor and blitz to crumbs. Add the dates and 50g coconut oil, and blend again. Transfer to the tin and use a spoon to press the nutty mixture into a compact, even layer that covers the base. Chill while you prepare the filling.
2
For the filling, add the dates, almond milk, maple syrup and 150g coconut oil to a saucepan with a generous pinch of salt and bring to a simmer. Boil for 2-3 mins until the dates are really soft, then tip into the blender, add the vanilla extract and blitz to a smooth purée. Add a little more salt if the mixture is too sweet. Pour over the nutty base and spread to the sides of the tin, getting the surface as smooth as possible. Chill while you prepare the topping.
3
Gently heat 150g coconut oil in a saucepan until melted. Remove from the heat and whisk in the cocoa and maple syrup until there are no lumps. Cool for 10 mins, pour over the caramel layer and return to the fridge for at least 3 hrs or until firmly set. To serve, cut into squares. Will keep in the fridge for up to 1 week.