Chocolate orange millionaires shortbread
makes 16 slices
Ingredients:
Base:
- 2 cups oats
- 1/3 cup cashew butter
- 1/3 cup coconut oil
- 4 tbsp maple syrup
Caramel:
- 350g medjool dates
- 3 tbsp almond butter
- 3 tbsp coconut oil
Chocolate topping:
- 1/4 cup coconut oil
- 1/4 cup cocoa butter
- 1/2 cup raw cacoa
- 1/2 cup maple syrup
- 2 tsp orange extract
Method:
- for the base, blend the oats in a food processor until a crumb like consistency forms.
- place oat crumbs in a bowl, melt coconut oil and mix in a bowl with the maple syrup and cashew butter, then add the wet mixture to the oats, and combine until a dough like texture forms.
- line a 20cm x 20cm brownie tin with baking parchment, and press the oat mixture firmly into the tin, then place in the freezer for 15 mins to set.
- meanwhile, make the date caramel by blending all the ingredients in a food processor until a smooth paste forms.
- add the date caramel to the oat base in a smooth, even layer and place the tin back into the freezer for a further 15 minutes.
- to make the chocolate, add melt the cocoa butter in a Bain Marie or heat proof glass bowl over a pan of hot water, then place in a bowl and add all the other ingredients, stirring until a smooth liquid chocolate forms.
- pour the chocolate over the caramel layer in your tin, then place back in the freezer for a final 15 minutes until chocolate is hard, then remove from the tin and cut in to slices.
- store in the fridge for 2-3 weeks, or freezer for up to 8 weeks.
