Oh my what a delicious slice this is! Whether you call it Millionaires Shortbread or simply Chocolate Caramel Slice, there is no doubting that it tastes ridiculously good. Combine the crunch of a shortbread base with a silky caramel middle and luscious chocolate topping and you have millionaire’s shortbread.
My first memory of a chocolate caramel slice was from our local bakery in our hometown neighbourhood. It was always nestled among the custard tarts and eclairs. I don’t think I knew anyone who wasn’t partial to somehting with caramel in it. These days I tend to shy away from anything caramel because it inevitably has loads of diary and way too much sugar for my body to cope with. But this recipe is pretty amazing as it has no dairy whatsoever and is 100% vegan.
And wonderfully, you can adjust the sweetness up or down to suit your preferences. It’s a win win. You could also make it Keto simply by swapping out the maple syrup for sugar free keto maple syrup (yes! it’s a thing), and using sugar free dark chocolate.
The shortbread base is really, really delicious even on it’s own. If you want to make yourself some simple cookies to have with tea or coffee, you can just make the base, add another 1/4 cup coconut oil, and set into bite size pieces for individual treats. You could also drizzle some chocolate on them for choc topped shortbread. This recipe just keeps on giving!
Enough said, let’s get cooking!!
EQUIPMENT I USE:
CUISINART PRO FOOD PROCESSOR
BREVILLE KITCHEN QIZZ PRO FOOD PROCESSOR
INGREDIENTS I USE
3/4 cup Coconut Flour
1/2 cup Almond Flour
1/4 cup Vegan Unflavoured or Vanilla Protein Powder
1/2 cup Cashew Butter
1/2 cup Maple Syrup
Pinch Pink Himalayan Salt
1 cup Coconut Oil
1 cup Smooth all natural Peanut Butter, (with no added sugar)
1/3 cup Maple Syrup
Chocolate top layer
200g Vegan Dark Chocolate
1/2 cup Coconut Oil
Make your slice
Prepare a 10×10 baking pan by lining it with baking paper.
In a large mixing bowl, combine almond flour, coconut flour, protein powder, and mix well. Add the maple syrup, cashew butter and mix until a moist crumbly texture remains. If mixture is too dry, add more cashew butter until you have the right consistency.
Transfer biscuit base to the lined baking pan, press firmly and place in the freezer for 10 minutes.
In a medium bowl combine peanut butter, coconut oil and maple syrup and mix until completely smooth. Pour caramel mixture over the shortbread base and place in the fridge to set.
For the chocolate top layer, melt dark chocolate* in a microwave and when melted add thew coconut oil stirring until well combined.
Pour over the firm slice. Place in the fridge and set.
They keep perfectly in the fridge. Store in an airtight container.
Melting chocolate in a microwave
Using a microwave-safe bowl that is dry and clean dry and clean, add your chocolate and begin the process.
Stir every 20-30 seconds
Melting chocolate in the microwave isn’t totally without perils. As the heat from a microwave can be fairly fierce and starts from within, you must make sure that you pause cooking every 20 seconds to give it a stir – otherwise your chocolate could burn, and burnt chocolate has a terrible flavour.
If there are one or two lumps that still have not melted, keep stirring it outside the microwave to melt the last few pieces in the residual heat of the bowl.