No-bake Millionaire's Shortbread
Despite being so decadent and delicious, this is partly raw and contains no refined sugar. Tasty and (almost) guilt-free :)
Ingredients:
Base
- 150g/1¼ cups raw cashew nuts – cashew pieces work fine and are cheaper than whole nuts
- 50g/½ cup porridge (rolled) oats
- 4 medjool dates, pitted
- 50g/¼ cup coconut oil, melted
Filling
- 350g/2¼ cups medjool dates, pitted
- 125ml/½ cup unsweetened plant milk
- 150ml/¾ cup coconut oil
- 1 tsp vanilla extract
- ½-1 tsp salt. Start with ½ tsp, taste and add more if necessary
Topping
- 300g/10 oz vegan dark chocolate (use raw chocolate if you want to keep it completely refined sugar-free)
- 2 tbsp coconut oil
Method:
- Grease and line a 20cm/8-inch square cake tin.
Base
- Blitz the nuts and oats to crumbs. Add the dates and melted coconut oil and blend again. Spoon into the tin and use the spatula or back of the spoon to flatten down the mixture evenly and cover the entire base. Chill in the freezer while you make the filling.
Filling
- Add the pitted dates, plant milk, syrup and coconut oil to a saucepan and bring to a simmer. Cook for 2-3 minutes until the dates are very soft then add the salt and vanilla extract.
- Blend the mixture until smooth. Taste and add more salt if necessary.
- Spoon this mixture over the base, making sure that the entire tin is covered. Use the spatula or spoon to create as smooth a layer as possible. Place in the freezer while you prepare the topping.
Topping
- Melt the coconut oil and chocolate together using a double broiler (a glass or ceramic bowl that fits on a saucepan of simmering water but doesn’t touch the bottom) and then pour over the filling.
- Return it to the fridge or freezer to set. Using the freezer speeds up the setting time but only leave it in there for 20 minutes and then transfer to the fridge. If using fridge only, it will take 2-3 hours to set.
- Cut into squares. It will keep in the fridge for about a week.
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