Vegan Millionaire’s Shortbread (No Bake)

A healthy twist on this classic treat! Dairy and refined sugar free, this dessert combines a nutty base with date caramel and is finished with a dark chocolate topping.

For the biscuit base layer

150 g Cashew nuts
50 g Oats
4 Dates pitted
50 g Coconut oil melted

For the caramel filling layer

350 g Dates pitted
125 ml Almond milk
25 ml Maple syrup
150 g Coconut oil
1 tsp Vanilla extract
Large pinch of salt

For the chocolate topping layer

150 g Coconut oil
5 tbsp Cocoa powder
6 tsp Maple syrup
40 g Vegan dark chocolate

 

View the full recipe at The Baking Explorer →