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Vegan Millionaire's Shortbread

Sugar free // No bake // Vegan You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Servings  1 baking tin

Ingredients

Base: 2 cups/240g/8 oz Oat flour 2/3 cup/160g/5.6 oz Almond butter 1/3 cup/60g/2 oz Natvia Caramel: 1 cup/110g/3.8 oz Dates 1 cup/250ml/8.4 oz Boiling water 1 1/2 tbsp/30g/1 oz Cashew butter 1/2-1 tsp salted caramel flavoring optional, but delicious Chocolate: 1/2 cup/125ml Coconut oil 1/2 cup/45g/1.5 oz Cocoa Powder 1/2 cup/90g/3 oz Natvia

Method

  1. Blend together oat flour, almond butter + stevia until combined but crumbly. If too dry, add more flour. If too sticky, add more flour.
  2. Soak dates in boiling water for at least 5 minutes. Blend with cashew butter + caramel flavouring until completely smooth.
  3. Pour caramel into a saucepan and heat over medium-high heat, stirring continuously. Simmer for 5 mins, take off heat and set aside.
  4. Melt coconut oil over low heat. Add stevia + cacao powder until combined and smooth. Continue heating until stevia granules have melted.
  5. Assemble bars. Firmly press base mixture into a lined baking tin. Pour caramel over base and spread out evenly. Pour over chocolate sauce.
  6. Place in freezer until completely set. Store in either fridge or freezer (preferably freezer because it goes all crunchy and intensifies the addictiveness. Be warned.)
No nutritional info supplied
AFTERNOON TEA, BAKING CHOCOLATE, CARAMEL, COLD DESSERTS, DAIRY FREE, GLUTEN FREE, KIDS TREATS, RAW/NO BAKE, SHORTBREAD, VEGAN

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