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No Bake Millionaires Shortbread

No Bake Millionaires Shortbread 1
Time
Prep time: 30mins. Fridge time: 4 hours.
Contributed by
Annie @_nutsntings
Serves
1 tray

No Bake Millionaires Shortbread

 

Base

 

  • 1 ¼ cup Honest to Goodness Almond Flour
  • 1 cup Oat Flour
  • 1/3 cup Honest to Goodness melted Coconut Oil
  • 3 Tbsp Honest to Goodness Maple Syrup

 

Caramel

 

  • 30g Cashew Butter
  • 300g Honest to Goodness Condensed Coconut Milk
  • 50g Coconut Sugar
  • 30g Honest to Goodness Coconut Oil
  • Pinch of Salt

 

 

Chocolate Layer

 

  • 300g Honest to Goodness Chocolate Chips
  • 1 tsp Coconut Oil

 

Method

 

  1. In a large mixing bowl, combine almond flour, oat flour, melted coconut oil and maple. Stir with a wooden spoon until ingredients start sticking together.

 

  1. Next line a square baking tin with parchment paper. Transfer the dough into the baking tin, press down evenly using your hands. Place baking tin into the fridge.

 

 

  1. Place the ingredients for the caramel into a small pot. Melt on a low-medium heat until everything is melted. Then turn up the heat slightly and bring the caramel to boil, stirring constantly so caramel doesn’t burn on the bottom. After 7-10 min the caramel will turn golden and thicken up.

 

  1. Once caramel has thickened, let it cool for 5 min.

 

 

  1. Then pour caramel onto the shortbread base and place it back into the fridge for 2-3 hours.

 

  1. Melt the chocolate chips together with the coconut oil using the double boiler method. Pour the chocolate over the chilled caramel and place it back into the fridge for 1 hour or until set.

 

SHORT DESCRIPTION

This no-bake vegan dessert bar has a lovely buttery coconut taste from using our Organic Sweetened Condensed Coconut Milk to create the smooth caramel filling.

DESCRIPTION

  1. In a large mixing bowl, combine almond meal, oat flour, melted coconut oil and maple syrup. Stir with a wooden spoon until ingredients start sticking together.
  2. Next line a square baking tin with parchment paper. Transfer the dough into the baking tin, press down evenly using your hands. Place baking tin in the fridge.
  3. Place the ingredients for the caramel into a small pot. Melt on a low-medium heat until everything is melted. Then turn up the heat slightly and bring the caramel to boil, stirring constantly so caramel doesn’t burn on the bottom. After 7-10 mins the caramel will turn golden and thicken.
  4. Once the caramel has thickened, let it cool for 2-5 mins.
  5. Then pour caramel onto the shortbread base and place it back into the fridge for 2-3 hours.
  6. Melt the chocolate chips together with the coconut oil using the double boiler method. Pour the chocolate over the chilled caramel and place it back into the fridge for 1 hour or until set.

INGREDIENTS

Base:
1 ¼ cups Blanched Almond Meal
1 cup oat flour
⅓ cup melted Organic Virgin Coconut Oil
3 tbsp Organic Maple Syrup

Caramel:
30g cashew butter
2 tins (400ml) Organic Sweetened Condensed Coconut Milk
50g Organic Organic Coconut Sugar
30g Organic Virgin Coconut Oil
Pinch of salt

Chocolate Layer:
300g Organic Dark Chocolate Drops
1 tsp Organic Virgin Coconut Oil

Method

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  • Organic Virgin Coconut Oil 500ml 1 Organic Virgin Coconut Oil 500ml 2
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    Organic Virgin Coconut Oil 500ml

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  • Organic Maple Syrup 250ml 1 Organic Maple Syrup 250ml 2
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  • AUSSIE GROWN
    Blanched Almond Meal 700g 1 Blanched Almond Meal 700g 2
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    Blanched Almond Meal 700g

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  • Organic Dark Chocolate Drops 55% Cocoa 250g | Honest to Goodness Organic Dark Chocolate Drops 55% Cocoa 250g | Honest to Goodness
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    Organic Dark Chocolate Drops 55% Cocoa 250g

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  • Organic Sweetened Condensed Coconut Milk 200ml 1 Organic Sweetened Condensed Coconut Milk 200ml 2
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    Organic Sweetened Condensed Coconut Milk 210g

    $6.50
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  • Organic Coconut Sugar 500g 1 Organic Coconut Sugar 500g 2
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    Organic Coconut Sugar 500g

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