SHORTBREAD + CARAMEL. + CHOCOLATE… um who’s in?! Well I’m super happy to be sharing my healthified vegan twist on traditional millionaire slice comprising of a oat protein shortbread base, a super moreish creamy tahini peanut caramel and a bittersweet chocolate topping layer. This is a very decadent treat but hits all the right notes for me! I hope you guys love it too!
Here is the recipe:
TAHINI PEANUT MILLIONAIRE SLICE
MAKES: 8 large slices
Oat shortbread base:
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1 1/2 cups oat flour
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1/4 cup coconut flour
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1 scoop vegan vanilla protein powder
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1/4 cup coconut oil, melted
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1/4 cup rice malt syrup
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2 tablespoons water
TAHINI PEANUT CARAMEL:
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3/4 cup tahini
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1 1/2 cup peanut butter
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1/4 cup coconut oil, melted
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3/4 cup rice malt syrup
CHOC TOPPING:
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1/2 cup rice malt syrup
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1/2 cup coconut oil, melted
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1/2 cup cacao powder
METHOD:
1. 160 ℃/ 320 ℉ and line a square baking tin with non-stick paper. My tin was 20 x 20 cm
2. Make the SHORTBREAD BASE: combine all the ingredients in a bowl and mix until a dough forms. Press the dough as an even layer in the base of the tin. Bake for 10 minutes until golden. Remove from the oven and allow the base to cool before making the next layer. You can pop it in the fridge to speed up the process.
3. Make the TAHINI PEANUT CARAMEL: whisk together the tahini, peanut butter, coconut oil and rice malt syrup until smooth. Pour this caramel and spread it as an even layer over the base. Set in the freezer for at least 1 hour to allow the caramel to set.
4. Make the CHOC TOPPING: wish together the rice malt syrup, coconut oil and cacao powder until smooth and silky. Pour it evenly over the slice. Set the slice in the freezer for at least 30 mins to allow to set.
*Storage tips: in an airtight container in the fridge for up to 2 weeks on in the freezer for months!
Happy baking! Please let me know if you try making it 🙂