Vegan Millionaire Shortbread

Vegan Millionaire Shortbread

I came to millionaire shortbread relatively late in life (I don't think its something we have in America?  Or at least not in my town...), but that didn't stop me falling in love with the classic combination of chocolate, biscuit, and caramel.

This recipe is probably not very 'classic', but it does have the texture of caramel that I love - toothsome and relatively solid.  For a more gooey caramel, simply stop boiling at around the 25 minute mark, while there is still a relative amount of liquid in the pot.  No need for a thermometer here - just keep an eye on the caramel while it simmers, and all will be well.

This is one of those great things to make and eat on a hot summer's day, because you can serve it straight from the fridge, and can make it a day ahead, if needed.  

If you are in the US, and can't get hobnobs, graham crackers should work just fine.

Vegan Millionaire Shortbread

Total Time: 1 hour (active time 40 minutes)

Serves: makes one 10 inch in diameter shortbread

Ingredients:

Crumb - 

 1/2 package of hobnobs (150g, or about 2 cups when crushed)

 2 tbsp vegan margarine
1/2 cup (90g) oats
1/2 cup (50g) pitted dates


Caramel -

2 cups (480ml) coconut cream
1 cup (200g) light brown sugar
1 tbsp vanilla (or half a vanilla pod)
3 tbsp vegan margarine
1 tsp salt (optional)


Chocolate coating -
100g (3.5 oz) vegan dark chocolate
2 tbsp coconut oil

Start with the crumb: place all the ingredients in a food processor, and blend well.  Then press this mixture into your cake pan (lined with parchment paper).  

Next, the caramel - add all the ingredients to a pot, and bring to a boil.  Reduce heat, and simmer at a low boil, stirring nearly constantly for about 30 minutes, or until most of the liquid has evaporated and the foam begins to subside.  Then, pour over biscuit base, and place the cake tin in the fridge to chill for about 20 minutes, or until set.

When the caramel is set, prep the chocolate coating by melting the chocolate with the coconut oil in the microwave or a double boiler.  Keep an eye on it - burnt chocolate is not what we're looking for!  Once melted, pour this over the top of the caramel, and place back in the fridge until ready to serve.