18 May, 2017
Healthy Shortbread Squares
Healthy Shortbread Squares
(Vegan, gluten free and refined sugar free)
Makes 12
These nutty, creamy and slightly salted vegan shortbread squares will definitely satisfy any sweet tooth craving. They are absolutely moreish and is made of wholesome ingredients. They are very easy to make and stores well in air tight container in the fridge for good couple days.
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INGREDIENTS
Base
70g rolled oats
25g ground flaxseed
50g ground almonds
90g Meridian crunchy peanut butter
25g coconut merchant coconut oil (softened)
70g Meridian Maple or Agave syrup
1tbsp water
Caramel
250g soft dates, I use Medjool
65g Meridian smooth Almond butter
25g Coconut Merchant coconut oil (soft room temperature)
4-5tbsp Unsweetened nut milk.
Generous pinch of flaky sea salt
Consistency should be like thick cream, therefore add more milk if needed.
Chocolate coating
300g vegan sugar free dark chocolate
1tbsp Coconut Merchant coconut oil
1tbsp Meridian smooth cashew or almond butter
METHOD
Get yourself square 20x20cm tin and line it with parchment paper. Set aside. Preheat oven to 180’C
Firstly pop your oats, flaxseed and almond flour in to food processor bowl and give it a good whiz till flour consistency. Then add the rest of the ingredients and blend again until smooth. Pour the mix in the prepared tin, smooth and press all around the bottom of the tin, then pop in the oven for 10 minutes.
When done, take out the oven to cool in the tin and start preparing your caramel.
Clean your food processor bowl, put caramel ingredients in it and blend for minute or two scraping sides of the bowl occasionally to incorporate all. You should reach thick but yet spreadable consistency. Pour the caramel over baked and cooled base and spread evenly using spoon or spatula. Place the tin in the freezer.
Until your caramel is setting, put your chocolate, coconut oil and nut butter in the heat proof bowl and microwave all in 30second intervals stirring occasionally until melted. Let your chocolate cool slightly before pouring over the caramel. Even the surface and place the tin with shortbread in the fridge to set. Preferably for couple hours.
I have drizzled mine with some Macadamia nut butter over the chocolate layer, but that is optional
When ready to eat- keep out of the fridge for 30 minutes so they will cut easier, chop in to squares and enjoy ^_^ sure I did.
Yum
4 thoughts
Ohhhh these look aMAzing!! I am just trying the recipe now – typing while the base in is the oven!
Hope they will come out well 🙂
Let me know how you like them
Ugne x
(Sorry to be ages replying!) They came out very well, very similar to in your picture. They were delicious! Next time I will try making them with less of the caramel layer – not just for my preference of the ratio of the two layers but also because the thicker the caramel, the trickier it is to cut them without making a mess.
Thank you so much for making the recipe available; I have intolerances to both gluten and milk and your site is the best place to find suitable recipes for baked goods – excellent flavours as well as healthier.
Im truly happy you liked the recipe 🙂 <3