Vegan Millionaires Shortbread by Miranda Gore Browne

Vegan Millionaires Shortbread

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Recipe course: Desserts

Can be made with these products:

"Moreishly good! You don’t need to be vegan to love this scrumptious spelt shortbread with its layer of glorious sticky date and almond caramel and crunchy dark chocolate topping." - Miranda Gore Browne, Author of Bake Me A Cake As Fast As You Can and Great British Bake Off Finalist.

Ingredients

Things you will need:

  • Deep sided square or oblong baking tin
  • Non-stick baking paper
  • Sharp knife

Shortbread Base Ingredients:

  • 200 g dairy free margarine
  • Pinch of salt
  • 100g caster sugar
  • 150g plain flour
  • 150g spelt flour

Caramel Ingredients:

  • 350g pitted dates (fresh dates are better, if using dry dates, soak in some boiling water for about ten mins, drain then use)
  • Pinch of sea salt
  • 3-4 tablespoons of almond nut butter
  • 5 tablespoons of hot water (the water from the dates is perfect) – add the water a little at a time, you might not need it all.

Chocolate topping Ingredients:

  • 200g dark chocolate (most 70% cocoa chocolates are dairy free but double check if you are making for a vegan friend)
  • 1 teaspoon of vegetable oil (to stop it cracking)

Method

Method - Shortbread Base:

  1. Preheat the oven to 180 degrees.
  2. Put the margarine and sugar into the bowl of the Kenwood Chef with the K-Beater or Creaming Beater attachment.
  3. Mix together until smooth and creamy on a high speed.
  4. Add the flours and then mix again on minimum, as soon as a dough forms, stop mixing.
  5. Line a deep sided baking tin with non-stick baking paper.
  6. Press the shortbread mixture into the tin using your fingers, squash down with a fork dipped in a little flour (it will be quite sticky).
  7. Bake in the preheated oven for about 20 minutes or firm, golden and starting to come away cleanly from the baking paper at the edges.

Method - Caramel:

  1. Check all the stones are out of the dates.
  2. Put all the caramel ingredients into the Kenwood Chef food processor attachment and whizz until you have a thick, smooth paste.

Method - Chocolate Topping:

  1. Melt the chocolate in a bowl over a pan of barely simmering water
  2. Take the tin filled with baked shortbread out of the oven. Leave to cool completely.
  3. Spread the date caramel on top of the shortbread.
  4. Chill for about an hour, then pour the chocolate on top, smooth and chill again for a couple of hours.
  5. I like to sprinkle with coarse sea salt and cocoa nibs or toasted nuts.
  6. Use a sharp knife, dipped in hot water to slice into squares.
  7. Best kept in the fridge as the date caramel will go quite sticky if left at room temperature.


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