Vegan millionaire’s shortbread recipe
These sweet bites have everything – rich chocolate, gooey caramel and a crunchy biscuit base. The recipe makes 16 pieces.
Ingredients
For the base and topping- 200 g plain flour
- 100 g dairy-free butter
- 1 pinch of salt
- 50 g caster sugar
- 200 g dark chocolate
- 300 g pitted dates
- 40 ml boiling water
- 75 g dairy-free butter
- 100 g light muscovado sugar
- 150 ml golden or maple syrup
- 2 tsp vanilla extract or vanilla bean paste
- 100 g Biscoff spread
Details
- Cuisine: Vegan
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 15 mins
- Serves: 8
Step-by-step
- Preheat oven to 180°C/356°F/gas mark 4. Grease and line a 20 x 30cm (8 x 12in) baking tin with baking paper.
- Measure the flour, dairy-free butter, salt and sugar into a mixing bowl. Rub with your fingertips until the mixture looks like crumble. Tip into the prepared tin and lightly press down with your fingers until even. Bake on the middle shelf of the oven for 12 minutes. Remove and set aside to cool in the tin.
- Meanwhile, make the caramel. Put the dates and boiling water in a food processor and blend until smooth. Add the dairy-free butter, sugar, syrup, vanilla and Biscoff spread and blend until smooth and thick.
- Roughly chop the chocolate and place it in the microwaveable bowl. Either melt it in the microwave in 30-second blasts or pour hot water into the bottom of a saucepan and bring to a simmer, put the bowl on top of the pan and leave the chocolate to melt. Once melted, mix until smooth.
- Dollop the caramel over the biscuit base and gently spread it out to an even layer. Pour over an even layer of the melted chocolate. Leave to cool, then transfer to the fridge to set for 2 hours.
- To serve, heat a sharp knife under the hot tap and use it to slice into squares.
This recipe is from Speedy BOSH! by Henry Firth & Ian Theasby. Out 17th September (HQ, HarperCollins). Photography by Lizzie Mayson.
You might also like: