These are epic plant based alternative of millionaire shortbread, made with a tahini caramel that is sooo easy to prepare by simply blending in a food processor! It has a beautiful flavour that compliments the chocolate making these so delicious and moreish.
Makes 16 squares, 20x20xm square tin
INGREDIENTS
Shortbread:
2 cups (220g) plain flour
2/3 cup (150g) vegan butter or margarine
½ cup (60g) icing sugar
1 tbsp water
Tahini Caramel:
1 ½ cups (3275g) tahini
½ cup maple syrup
4 tbsp coconut cream
1 tbsp coconut oil
1 tsp vanilla extract
150g vegan chocolate
1 tbsp coconut oil
1 tbsp sesame seeds, toasted
1 tsp sea salt flakes
METHOD
1. Preheat the oven to 180C fan.
2. Place the shortbread ingredients in a food processor and pulse until it comes together as a dough. Transfer to a sheet of baking paper and roll into a large square, 5mm thick. Trim to 20x20cm or to fit your baking dish. Lift the paper and place with the shortbread in the baking dish. Bake in the oven for 10 minutes until crisp and golden.
3. Place the tahini caramel ingredients in a food processor and blend to a smooth, thick cream. Spoon over the shortbread and spread to an even layer. Set in the fridge for 20 minutes to firm up.
4. Melt the chocolate in a heatproof bowl over a pan of simmering water. Spread over the caramel and scatter with sesame seeds. Return to the fridge for 2 hours or until set firm. Slice up and serve with the sea salt flakes.