Even better this version is completely gluten free, thanks to a ground almond base AND dairy free with a wonderful "caramel" made from coconut oil, tahini and maple syrup. I have to say the end result here was AMAZING, so good in fact that I couldn't quite believe it was all made with slightly "healthier" ingredients.
I mean don't get me wrong, this is not like eating celery and still has enough calories to make it more of a treat, but I would make this millionaire's shortbread again based on taste alone - the tahini, ground almond and coconut oil adding another dimension to this classic that made it even more delicious than the more conventional version I have made before!
I cannot recommend making these enough even if you are not vegan or in need of something gluten free, trust me on this one!
For the salted tahini caramel:
For the chocolate layer:
INGREDIENTS
For the shortbread base:
- 1 ½ cups ground almonds
- 3 tablespoons melted coconut oil
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
For the salted tahini caramel:
- 1/2 cup tahini
- 1/3 cup maple syrup
- 1/3 cup coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
For the chocolate layer:
- 3/4 cup dark chocolate, chopped up (vegan or non vegan)
- 1 tablespoon coconut oil
- Fancy sea salt, for sprinkling on top
METHOD
- Preheat oven to 180 degrees celsius.
- Line a small baking tray with baking paper
- In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt.
- Mix together with a fork until it forms a nice thick crumb texture.
- Add to tray and use your fingers to evenly press down into the pan.
- Bake for 10 minutes.
- Allow crust to cool for 10 minutes before adding caramel.
- Next make the salted tahini caramel: Add the tahini, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes, stirring frequently.
- Pour over the slightly cooled crust.
- Place in the freezer for 20-30 minutes.
- After 30 minutes, make the chocolate layer: Add chopped up chocolate and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted.
- Pour over the caramel layer and tilt tray side-to-side to evenly distribute the melted chocolate.
- Place in fridge for an hour until chocolate is completely hardened and bars are cooled.
- Remove bars from pan, sprinkle with fancy sea salt and cut into
- squares.
- Bars should be kept covered in the fridge until ready to serve.
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