Salted Caramel Millionaires Shortbread (Raw Cake)

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Suolainen kinuski ‘millionaires shortbread’ 

In my book, you literally can’t go wrong with salted anything.  Be it salted caramel, salted chocolate, salted toffee, I will always choose it off a menu.  This is my easy, raw, salted caramel millionaires shortbread.  I am trying to be a little bit healthier at the moment, and while I can’t say this is super healthy,  it has no refined sugar and no cream and butter.  It lasts really well in the freezer and is great when you need a quick energy boost.

Salted Caramel Millionares Shortbread – makes around 8 pieces

For the base:

25 g pecans

50 g cashews

20 g organic rolled oats

3 soft dates

25 g melted vegan butter/ coconut oil

 

For the salted caramel:

200 g soft dates

2 – 3 tbsp coconut milk

1 tsp vanilla extract

a good pinch of sea salt

 

For the chocolate topping:

75 g melted coconut oil

4 tbsp raw cacao powder or carob powder

 

Line a tin with baking parchment.  I used a 22 cm x 12 cm loaf tin

Add all the base ingredients, except the butter/coconut oil, to a food processor and pulse until everything is chopped up a little.  Add the butter/ coconut oil and keep processing until it comes together to form a dough.  Tip into your prepared tin and use the back of a spoon to flatten it to form your ‘shortbread’ layer.  Place in the freezer to set.

Meanwhile, add all the salted caramel ingredients to a blender and pulse to form a smooth caramel.  Add a little extra coconut milk of it is too thick.  But you want it to be fairly thick so you can cut the finished product easily.  Spoon on top of the ‘shortbread’ base and smooth flat.  You want to make sure it goes to all the edges, so when you pour over the chocolate layer, it doesn’t run down the sides.  Return the tin to the freezer for at least 30 minutes.

After your caramel layer has had time to set, whisk the cacao/ carob in the 75 g of coconut oil to form a chocolate sauce.  Pour over your salted caramel layer and return to the freezer one last time to set.

If you wish sprinkle the chocolate with a little flaked salt and cut into portions using a hot, sharp knife.

 

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