No-Bake Millionaire’s Shortbread
We tried this on some of our long-term supporters and they said it is one of the nicest things they’ve ever eaten! Considering how healthy this recipe is it really shouldn’t taste this good – but we’re delighted it does!
Photograph by Niki Webster.
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Preparation time
20 min
Total time
200
Meal
- vegan-desserts
Servings
10-15
Ingredients
Base
- 150g/1 cup unsalted cashew nuts
- 50g/⅓ cup rolled oats
- 4 Medjool dates, pitted
- 50g/2 oz coconut oil, melted (use odourless/culinary if you don’t want a coconutty taste)
Caramel layer
- 300g/10.5 oz Medjool dates, pitted
- 80g/3 oz nut butter (we like almond butter)
- 5 tbsp unsweetened plant milk
- 1 tsp vanilla extract
- 1 tsp salt
- 2 tbsp syrup
Chocolate topping
- 60g/2 oz coconut oil (use odourless/culinary if you don’t want a coconutty taste)
- 40g/1.5 oz cocoa powder or raw cacao powder
- 1 tsp vanilla extract
- 2 tbsp syrup (eg maple or agave)
- Pinch of salt
Instructions
Base
- Grease and line a 20cm square cake tin.
- Using a food processor, blitz the nuts and oats to crumbs. Add the dates and melted coconut oil and blend again. Spoon the mixture evenly into the tin, covering the entire base and press down. Chill in the freezer while you make the filling.
Caramel layer
- Using a food processor or high-speed blender, blend all the ingredients until smooth. Spread this layer evenly over the base and return to the freezer for a minimum of 30 minutes.
Chocolate topping
- In a small saucepan, melt the coconut oil on a low heat. Add all the other ingredients to the pan and heat for a few minutes until combined, stirring frequently. Pour the chocolate layer over the caramel then place in the fridge to set for 2 hours minimum.
- Cut into squares, share and enjoy!
Keywords
Did you know that the Vegan Recipe Club is run by Viva! and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition, as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism, but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts – you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
Related recipes
Silky Tofu Lemon Posset
This plant-based take on the classic British dessert is creamy, refreshing and surprisingly high in protein. Silken tofu creates a beautifully smooth texture while the lemon provides the perfect balance…
Pea and Mint Fritters
These crispy pea and mint fritters are fresh, vibrant and packed with protein and fibre. They’re perfect for a light lunch, brunch or summer dinner and work beautifully served with…
Creamy Vegan Spinach & Ricotta Stuffed Shells
These Vegan Spinach & Ricotta Stuffed Shells are the ultimate comfort food, featuring jumbo pasta shells filled with a creamy tofu and cashew ricotta, baked in a rich tomato sauce…
Turmeric, Ginger & Mango Smoothie
This vibrant golden smoothie blends mango, banana and carrot with warming ginger and turmeric. It’s naturally sweet, refreshing and lightly spiced.
Easter Chocolate Fudge Cake
A rich, moist vegan chocolate fudge cake perfect for a decadent Easter treat.
Tomato, White Bean & Cherry Tomato Salad with Vegan Feta
Add some grains to create a hearty main meal or enjoy as a delicious accompaniment to a variety of dishes!
