The Best Vegan Millionaires Shortbread Ever

I cannot believe how good this is. You will never want any other millionaire shortbread again!

Im celebration of my Easy Vegan Ebook being released today, I am so excited to be sharing this delight with you, and cannot wait for you to be able to enjoy this as much as I did. And all the people who tried it did.

One point I will make is that I used Almighty Foods Cashew Caramello nut butter and I would personally not substitute it for any other nut butter but if this is not available to you to, you can definitely use your favourite type, it will just change the flavour a bit. And I am not sponsored by them, I am just absolutely obsessed with this stuff. It is like actual caramel from the jar. HEAVENLY!

I also topped my first batch with cut in half Livia’s cookie dough nugglet’s and they were a perfect addition.

So without any more chat as I am sure you are dying for the recipe,

INGREDIENTS

BASE

1 cup cashew nuts

1 cup oats (I use gluten free)

2 tablespoons desiccated coconut

5 medjool dates

2 tablespoons coconut oil

MIDDLE

2 tablespoons nut butter (I use Almighty Foods Cashew Caramello and usually 1 jar for this recipe)

6 medjool dates

½ teaspoon vanilla essence

1 cup boiled water

TOP

150g dark cooking chocolate

1 tablespoon coconut oil

3 tablespoons nut butter

 METHOD

Place 6 pitted medjool dates in with the cup of boiling water, the water should completely cover the dates.

Line a baking tray with baking tray paper (the tray I use is approx. 20x20x5 but if yours is bigger it will make thinner slices and if it is smaller will make chunkier slices, from the photo above you can see the thickness of the slices my one makes)

Blend together the cashews, oats and coconut in a food processor until a smooth mixture forms. Then one by one add in the dates. Then add in the coconut oil, if your oil is very hard, melt it slightly first. This should form a sticky mixture that holds together, if it is not holding well, add in some more coconut oil.

Pour this mixture into the baking tray and spread it across evenly and flatten down with the back of a spoon to form the base layer.

Spread 2 tablespoons of nut butter on top of this mixture.

Clean out the food processor then drain the water off the dates and pour the dates into the food processor with the vanilla essence, blend until a nice sticky paste forms, this should look like caramel, if if it too thick, add a splash of boiling water. Blend until smooth.

Spread this mixture on top of the nut butter.

Melt the dark chocolate and coconut oil together in a pot on low heat, continuously stirring. Once fully melted, turn off the heat and then add in 2 tablespoons of the nut butter and stir until this melts in.

Pour the chocolate over the date mixture to form the top layer, and then drizzle the last tablespoon of nut butter across the top of the chocolate to form swirls.

Place the baking tray in the freezer for 30 minutes to set and then transfer to the fridge.

Keep in an airtight container in the fridge.

And enjoy! I can’t really say how many portions this makes because it depends on how big you cut your slice, but I think we had around 8.

Tag me in your pictures on Instagram of you enjoying your creations, @the.wildest.dreamer

And if you loved this recipe, find this and many many more in my new Easy Vegan Ebook, filled with over 42 incredible recipes, supplement tips and vegan substitutes,

Have a magical day,

Sam xo