One of my favourite desserts has always been millionaires shortbread but these wouldn’t be classed as vegan, gluten free or healthy. But from the feedback I’ve received for my new version (dreamt up one late evening), these pass all tests - raw, plant-based, gluten free, refined sugar free - and boy are they tasty.
2 cups of cashew nuts, ground
5 tbs maple syrup
½ cup coconut oil, melted
1 cup of nut butter (I use almond)
1 cup of dates, pitted
5 tbs water
2 dark chocolate bars, melted
1 tin coconut cream
3 tbs almond butter
Place the cashew nuts into a food processor and whiz until a fine powder, then add in the maple syrup and coconut oil and whiz until well mixed.
Pour the dough into a pan and smooth out to make the base. Place in the fridge to set whilst you make the next layer.
Place the ingredients for the caramel into a high speed blender and whizz until a smooth caramel, you may need to stop and scrape down the sides a few times to get a nice smooth finish. Spread over the base and place in the fridge again.
Over a saucepan with water in place a bowl with the chocolate ingredients and gently let melt, pour over the cake and place in the fridge or freezer to set. When set take out and cut and place into a airtight container and keep in the freezer for up to 1 month. Take out 10 mins before you want to enjoy.