Millionaires Shortbread - Vegan & Gluten Free

Millionaires Shortbread

Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Endometriosis SafeI


I have been dreaming of making and devouring a millionaires shortbread for a while now but could not make a nice enough caramel which was really annoying me.But now below you will find millionaires shortbread that is vegan, gluten free, wheat free, rice free, soya free and endometriosis safe to eat! i know it amazes me too!

Ingredients:
Sweet Pastry:
2.5oz almond flour
2oz raw cashews
1oz coconut flour
3 tbls pure spread
1.5 unrefined sugar
1/4 tsp baking powder

Caramel:
3.5oz raw cashews
4.5oz unrefined sugar
4 tbls pure spread
1/2 tsp vanilla

Gooey Chocolate topping:
2 tbls coconut oil
2 heaped tsp carob powder
hazelnut milk enough to make the mixture a thick chocolate sauce consistency

First you need to soak your cashews in hot water for an hour or until the are soft.

Then blend you cashews to a paste.

Add the rest of the sweet pastry ingredients and mix together.










line a tin with baking paper and press the pastry into the pan equally.

Pop it into the over for 5 mins then cover with tin foil and bake for another 5 minutes.

Once it is golden brown take it out of the oven and let it cool on the side.

Now for the caramel mix together your already blended raw cashew paste with the sugar, pure spread and vanilla until you get a lovely creamy mixture.

Add the caramel mixture to a pan on a low - medium heat and keep stirring, if you dont keep stirring it will burn to your pan.

your caramel will start to thicken as it heats and once it starts to come away from the pan then it is ready to pour onto your pastry bottom.

Make sure your pastry bottom is cool before adding the caramel.

Leave the caramel to set and cool.
once cooled put it into the fridge.

Whilst your waiting for that to cool you can make your chocolate sauce, this sauce will not go hard but will set to stay when it is cut into squares.

For the chocolate sauce, first melt the coconut oil, then wait for it to cool before adding the carob and then a little at a time add the hazelnut milk.
It is best if you leave a little glass of milk to cool to room temperature before adding it to the mixture if it is too cool and the coconut oil is still a little warm it may separate.

If it does separate there is a way to save it.
drain the excess oil from the now blob of weird looking chocolate take and little of the blob at a time and a little hazelnut milk and mix them in together keep doing this until you have a chocolate sauce.





 Pour the chocolate sauce on the top and leave that to set and cool then once it has put it in the fridge to finish setting.

cut into squares or fingers and devour!

Enjoy
x x x