My boyfriend’s friend recently went vegan due to suffering from an illness affecting the stomach called Gastroparesis. She made raw vegan Millionaires Shortbread and posted it on Instagram. It just took one look at her photo to entice me to make it immediately! Millionaires Shortbread is my boyfriend’s favourite desert and he was very skeptical about making it without lashings of butter and sugar – this spurred me on to give it a go even more – I wanted to prove to him that deserts can taste just as good when made using only healthy ingredients!
I came across Pheebs Foods recipe when looking up how best to make it. Her photos are mouthwatering – the shiny gooey caramel sold me on her recipe. I adapted the filling slightly and completely changed the topping.
This recipe consists of 3 parts – the “shortbread” base, which is made from dates, almond and oat flour, and vanilla; the “caramel” middle, which is made from dates, cashew butter, coconut oil, pure honey, almond milk and vanilla; and finally, the “ganache” top, which is made from raw cacao, coconut oil and rice syrup.
It doesn’t taste quite like traditional Millionaires Shortbread but it’s just as good!! The date caramel is my favourite bit – its so gooey and sweet – but all of the layers come together to form a dreamy combination! And guess what? My boyfriend absolutely loved it! He asked for seconds and thirds and even raved about it to his family Now that’s one satisfied customer! So you really don’t have to be a keen ‘clean eater’ to enjoy this recipe.
I keep mine in the freezer cut into small squares ready for when the sweet cravings hit!
Recipe adapted from Pheebs Foods Raw Caramel Slice
- 1 cup dates soaked for 10 mins beforehand in hot water,
- 3/4 cup almond flour
- 3/4 cup oat flour
- 1 tsp vanilla essence
- 1 tbsp water
- 2 cups dates
- 1/2 cup cashew butter (I love meridian foods)
- 1/3 cup plant-based milk
- 2 tbsp melted coconut oil
- 1/2 tbsp pure honey
- 1 tsp vanilla
- ⅓ cup raw cacao powder
- ¼ cup coconut oil, melted
- ½ cup rice syrup
- Lightly grease a 20cm (8-inch) square pan and line with baking paper.
- For the base: Place all of the ingredients into a HIGH SPEED blender/food processor (I used my amazing Froothie Optimum 9200 Next Generation power blender and blend until the mixture is sticky and forms a dough when pressed between fingers. Press the base mixture into the prepared tin. Freeze as you make the filling.
- For the filling: Place the ingredients in your blender/food processor and process until smooth and caramel like. Pour the caramel onto the base and spread evenly and return the tin to the freezer as you prepare the ganache.
- For the ganache: Place the ingredients in a heatproof bowl over a saucepan of simmering water and stir until all ingredients are mixed and smooth. Pour the chocolate mixture over the caramel and freeze for 4 hours minimum or overnight is best.
- Remove from the freezer and slice into small bars immediately. If you don't slice immediately, the caramel becomes soft and makes it difficult to slice.
- Store the leftovers in the freezer and take it out a few minutes before eating. Enjoy! :)