Alternative Millionaire Shortbread
When I was in Turkey last year they put tahini with things I wouldn’t have thought of… Like oats and honey .
This made me think about how I could incorporate it into some sweet dishes as well as savoury. After a few attempts perfecting the recipe, here is my…..Alternative Millionaire Shortbread!!
FOR THE BASE :
6 pitted dates
1 heaped tablespoon coconut oil – melted
FOR THE FILLING:
100g pitted dates
50 mls milk – I use cashew milk, feel free to use any alternative plant-based or dairy milk.
3 tablespoons tahini
1 teaspoon vanilla extract
FOR THE TOPPING:
1/2 tablespoon coconut oil (optional, adds shine!)
1 tablespoon cacao powder (again, optional)
75g dark chocolate – I use 95%, anything above 70% will do.
- Make the base:
- Put the cashews, oats and dates into food processor and blitz until combined.
- Add the coconut oil and blitz some more.
- Line a brownie tin with grease-proof paper
- Place the base mix into the brownie tin and press down with the back of a spoon to make it compact and even.
- Chill in the fridge whilst making the filling .
- For the filling:
- Put all the ingredients for the filling into the food processor and blitz into a smooth texture. You might have to scrape down the sides occasionally.
- Take the filling and layer it onto the top of the chilled base.
- Place back into the fridge whilst making the topping.
- To make the topping:
- Place the coconut oil, dark chocolate and cacao in a bowl over a saucepan of boiling water to melt together, stirring occasionally.
- Leave to cool for 15 minutes or so (sadly this is a great time to do the washing up!)
- Pour the topping onto the top of the chilled filling/base.
- Leave to chill for a few hours in the fridge to set.
- Slice and enjoy.
- NOTE: slicing these can make the chocolate crack, the recipe will still taste just as good! If you want clean cut slices a way around this if you have a brownie tin with a grid on it (like this one):
- Is you can press the grid down into the filling and base before pouring over the chocolate and then pour the chocolate into each square separately.
- Keep in a sealed container. They’ll keep for at least 5 days.
I’d love to hear from you if you make these to know how you get on!