MILLIONAIRE’S SQUARES {vegan, gluten free}

These millionaire’s squares are the ultimate indulgence! They look and taste unbelievable. The texture is just perfect; crumbly, gooey and delicious. You’ll be amazed at just how simple and quick they are to make ~ no baking required and no complicated processes! You have to try these!!! Perfect for an afternoon tea or for elevenses with a cup of tea.


MILLIONAIRES

INGREDIENTS

FOR THE BASE:

  • 1/2 C ground almonds
  • 2 C oat flour (just grind oats in your blender – use GF if needed)
  • 2 tbsp melted coconut oil
  • 1 tbsp plant milk
  • 2-3 tbsp maple syrup/sweetener of choice (to taste)
  • 1/2 tsp vanilla extract
  • Pinch sea salt

FOR THE CARAMEL FILLING:

  • 2 cups soaked + pitted medjool dates (soaked for 10 mins in boiled water)
  • 1/2 tsp vanilla extract
  • 1 tbsp coconut oil
  • Pinch sea salt

FOR THE CHOCOLATE TOPPING:

  • 1 cup cacao butter OR coconut oil
  • 3/4 cup cocoa/cacao powder
  • 4-5 tbsp maple syrup/sweetener of choice (to taste)

METHOD

  1. Start by lining a brownie tin with baking paper (so you’re able to pull out the slab later).
  2. If you haven’t already, grind the oats in your blender until they’re finely ground down. Then, do the same with your almonds.
  3. Add all of the base ingredients to a food processor and pulse until well combined ~ the mixture should come together when squeezed in your hands – if it doesn’t, add more plant milk.
  4. Press the mixture into the brownie tin until it is densely packed and evenly spread, then place in the freezer.
  5. Rinse out your food processor, then start making the caramel filling. Add the soaked dates, coconut oil, salt, vanilla and plant milk to the processor and blend for about 2 minutes (you will have to scrape down the sides a few times at first). A creamy, caramelly consistency should form. Spoon this on top of the base and spread evenly, then place back in the freezer.
  6. For the chocolate topping – simply melt the coconut oil in a saucepan over a medium heat, then whisk in the cacao and maple syrup. Pour this over the caramel layer and place in the freezer to set (about 10-15 minutes).
  7. Pull out the slab (using the baking paper) and slice into small squares. If you want, you can dip your knife in hot water, dry it, then slice. This way it will slice through the chocolate layer more easily without cracking it. Keep in the fridge and enjoy!

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