We have brought you such a treat today! Millionaire Shortbread is a favourite here in the UK and there’s no question why. The gooey caramel centre with the crispy biscuit base plus the smooth chocolate top makes this the ultimate treat. These taste incredible, and we have no doubt that you’ll love them too! Relax and enjoy one of these with a cup of tea on a Sunday afternoon or any time you like.
This dish is relatively easy and time efficient to make. First, we whip up the base and put it in the oven to bake. Whilst it’s in the oven we can make the caramel sauce and lastly, melt the chocolate. It’s then a case of layering everything together and leaving it to set in the fridge. It’s that easy! You’ll be eating your millionaire shortbread in no time.
We hope you love this amazing recipe! It’s…
The perfect treat
100% plant-based and vegan
Enjoy this incredible recipe, just try not to eat the whole tray!
150g brazil nuts
150ml mild olive oil
150g golden caster sugar
100g demerara sugar
¼ tsp of salt
200g plain flour
2 cans of evaporated coconut milk
250g golden caster sugar
100ml golden syrup
125g coconut oil
pinch of salt
200g 70% cocoa solid dark chocolate
Heat the oven to 180C/350F/gas mark four and use a splash of olive oil to grease a square baking tin 20x20cm in size.
Blitz the brazil nuts in a food processor until they start to form a paste. Add the oil and blitz again until completely smooth. Use a spatula to scrape down the sides of the food processor and blitz again.
Put the sugars, salt, flour and semolina into a bowl mix well. Add to the food processor and pulse, the mixture should form a moist crumb the colour of sand that sticks when pressed together.
Press into the tin, prick all over with a fork and bake for about 25-30 minutes, until golden and crisp. Allow to cool.
Put all the ingredients for the caramel in to a heavy-based pan, and heat gently, stirring to melt the coconut. Bring to a simmer, stirring occasionally and continue to simmer for about 15-20 minutes, until reduced by about half and thick and fudgey. Pour over the shortbread
and smooth with a palette knife. Set aside and allow to set.
Melt the chocolate in a heatproof bowl over a pan of simmering water spread evenly over the set caramel. Leave until solid, then turn out and cut into squares.
At the age of only 17 he was diagnosed with leukaemia and told he had 6 weeks to live. He beat cancer after 3 years of chemotherapy and during that time he began partying and abusing drugs.
He turned his life around once again and became a passionate personal trainer so he could help others with their health.
He spent 7 years working on a cruise ship, and partying a lot was the norm. That lead to an eating disorder. His journey changed direction when he met a wise Indian man who told him eating animals is bad karma.
He went vegetarian for a 7 day experiment and felt surprisingly great. He researched into the health benefits and realized how much he has been missing out!
Upon more research he discovered the shocking and violent truth of what is being done to animals for food, clothing, entertainment and medical testing. It led him to the question, “If we don’t need to kill and eat animals to be healthy, what are we doing this for?” The best justifications he could find or hear were incredibly weak.
In 2014 he took a 365 day vow of silence and cycled 5000 kilometers to raise awareness for animals and promote peace over violence.
He broke his vow during a live interview on Australia’s most popular morning TV show.
James is now travelling the world giving free speeches to make our planet a more sustainable place.