LET THEM EAT CAKE
While I can’t say that I have fully embraced Veganuary, we have certainly eaten less red meat this month – I’ve even forgone my weekly bacon sandwich whilst listening to The Archers Omnibus. My experiments with meat substitutes haven’t gone extremely well – to be honest I’d rather just replace the meat with grains and pulses. I have in the past used aquafaba (canned chick pea water) to make meringues and the results are surprisingly good but I have always wondered what else vegans could eat for pudding. So when I saw a recipe for Vegan Millionaire’s Shortbread in my local COOP magazine I thought I’d give it a go. I have adapted/improved it a bit and it’s not half bad … although to my mind not as good as the real thing …. sorry!
Vegan Millionaire’s Shortbread – Ingredients
- 125g caster sugar
- 150g dairy free spread (I used Biona)
- 200g plain flour
- 20g cornflour
- 400g soft pitted dates
- 50g cashew nuts
- 50g macademia nuts
- 125ml hazlenut drink
- 100g virgin coconut oil
- 100g vegan chocolate
Vegan Millionaire’s Shortbread – Method
- Cream together the sugar and the spread until light and fluffy – I used a mixer for this. Then add the flours and mix everything together until combined. Spread over the bottom of a lined tin (about 20cm x 20cm), prick the surface with a fork and chill for 30 minutes.
- Preheat the oven to 180C fan and then cook the chilled shortbread for about 25 mins until golden. Leave to cool.
- For the filling, blitz the dates, nuts and hazelnut milk together in a food processor – I discovered that it’s best to blitz the cashews separately first – until very smooth. This takes longer than you think – about 2-3+ minutes so keep going! Then add the coconut oil and mix again until combined.
- Spread over the shortbread base and then chill in the fridge for at least 3 hours.
- Melt the chocolate over a pan of boiling water and then spread this over the caramel. Chill once again to firm up.
- When slicing it’s best to use a sharp knife that you’ve run under hot water (and dried of course).