Our friend Marleen over at Share Love Not Secrets is back with another of her alternatively tasty treats! It’s a vegan spin on the classic (and scrumptious!) Millionaire’s shortbread – and we can’t wait to give it a try ?

Vegan Millionaire’s Shortbread

*serves 9 pieces

What you need:

• a 16×16 cm or 6×6 in. loaf pan (or anything in a similar size)
• parchment paper

Ingredients

Caramel

• 150 ml coconut milk
• 60 g / ¹⁄4 cup + 2 Tbsp. coconut sugar
• a pinch of sea salt
• a few drops of lemon juice, to taste

Crust

• 120 g / 1 ¹⁄3 cup almond flour, sieved
• 1 ¹⁄2 Tbsp. coconut oil, melted
• 1 ¹⁄2 Tbsp. maple syrup
• ¹⁄4 tsp. vanilla extract

Chocolate Layer

• 80 g / ¹⁄2 cup dark chocolate
• 1 Tbsp. coconut oil
• a pinch of sea salt

Directions

Prep // for the caramel:

1. Preheat your oven to 170°C / 340°F.
2. Put the coconut milk, sugar & sea salt in a small saucepan on medium/low heat.
3. Add the sugar and let it dissolve; bring to a boil.
4. When the sauce becomes thicker, turn off the stove and let the caramel cool down. (Be aware that the caramel will become thicker once cooled down.) If necessary, boil a little longer to thicken a bit more.
5. Mix in the lemon juice and let the caramel cool down completely.

Bake // for the crust:

1. Mix the almond flour, coconut oil, maple syrup & vanilla extract.
2. Line the loaf pan with parchment paper and press the dough in the pan. Flatten with the back of a spoon.
3. Bake for 10 minutes until golden brown. Let it cool down and cover the crust with caramel.
4. Melt the chocolate au bain-marie, mix in the coconut oil & sea salt.
5. Once it has melted & mixed in, pour it over the caramel layer; let it cool down completely.
6. Store in the fridge, and cut your vegan Millionaire’s shortbread into 9 pieces or more – and enjoy!

Notes:
– You can store your Millionaire’s shortbread in the fridge for about a week.
– You can sprinkle them with sea salt, as an option.

Stay sugary sweet! xx

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