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Gluten Free Vegan & Refined Sugar Millionaire Shortbread

This is a fabulous recipe and tastes just great, despite the fact this is gluten free, dairy free, egg free, refined sugar free and vegan. The best bit i think is the children like it too and they do not realise it doesn’t have the sugar in it! I started making it for myself and now my family like it. I started keeping a stash in the freezer and i couldn’t wait for it to defrost and found i loved to eat it frozen. Its like a frozen ice cream dessert, so now this is my favourite was to eat. Sadly for me the rest of my family like to eat this way too, so its no longer my little treat! I have to bury it in the freezer so beware!!

Hope you enjoy these as much as we do!

GLUTEN FREE AND VEGAN MILLIONARE SHORTBREAD (PALEO)

This recipe is just genuis and it is so delicious! I make this alot and my family love it too and most of them are not gluten free, dairy free and vegan so this must be a win win, the probelm is that i need to hid it and when me and my daughter want the treats i wonder where they have gone to!!
I love making this and storing it in the freezer.  Not only do you have a stash ready to pull out when you want to eat this but we love to eat it when its frozen as its like a frozen chocolate dessert treat.  Due to the coconut oil in this this defrost quickly so its not a problem to have on hand.  With this in mind this dessert of treat does not like being in the warm as it does get gooey and melty – so do not leave it out in warm places or in the sun, it likes to be left in the fridge or cool (or frozen)  
Prep Time1 hr 20 mins
Cook Time10 mins
Total Time1 hr 30 mins
Course: Dessert, Snack, treat
Cuisine: American, British
Keyword: gluten free refined sugar free millionare shortbread, vegan and gluten free millionare shortbread, vegan gluten refined sugar free millionare shortbread, vegan millionare shortbread recipe
Servings: 12
Calories: 1kcal
Author: claireskitchen

Ingredients

  • SHORTBREAD
  • 2/3 cup coconut flour
  • ¼ tsp fine salt
  • 3 tbsp Maple Syrup
  • CARAMEL
  • 1/2 cup almond butter
  • 1/3 cup maple syrup
  • 1/3 cup of coconut oil / 70g
  • 1 tea spoon of vanilla extract
  • 1 tea spoon of salt
  • CHOCOLATE TOPPING
  • ¼ cup coconut oil melted / 52g
  • ¼ cup cacao powder
  • 2 tablespoons maple syrup
  • ½ tsp sea salt

Instructions

  • Preheat oven to 170’c degrees
  • Place all short bread ingredients into a bowl and mix together
  • Line an 8 x 8 inch tin with baking parchment
  • Push the short bread ingredients into the tin, i use the back of a spoon or use your knuckles.  
  • Bake in the oven for 10 minutes.  
  • Place all caramel filling ingredients into a saucepan and heat gently whilst whisking to break up the almond butter, until a smooth consistency is produced
  • Pour over the baked short bread base and place in the refrigerator to set.  If you are in a real hurry i do put this in the freezer to speed this up.  
  • For the chocolate topping, melt the coconut oil until this is liquid then add the cacao powder and maple syrup and mix until smooth. Pour over the caramel layer once. this has set. Sprinkle with sea salt if desired.
  • Store in an air tight container in the fridge for up to 7 days, or store in the freezer and remove as required. or you can eat this frozen which i think these are delicious.

Here is a few items that you might find helpful, this is the maple syrup that i buy and i think this is a brilliant buy. If you have bought Maple Syrup in the store you will notice how expensive this is and this seems a much for cost effect way to buy this and and can be used in many ways especially is you are planning on cutting refined sugar from your diet.

I find an 8″ x 8″ a very hand tin to have an this is useful for many cakes and bakes. Baking parchment i use all the time and this will help you no end especially with gluten free baking and pastry! It is a life safer!! Great when baking cakes too.

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