Vegan Nut Butter 'Billionare’s Shortbread'

The perfect  snack 

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Prep time: 30 mins


Freeze Time: 3hrs


Ready in: 4hrs


Ingredients

Base

  • 300 g medjool dates
  • 150g oats
  • 200g mixed nuts
  • 2 teaspoon vanilla extract
  • 2 tablespoon coconut oil (melted)

Filling

  • 300g medjool dates
  • 60g natural salted peanut or cashew butter
  • 100g coconut oil(melted)

Topping

  • 180g dark dairy free chocolate
  • 2 tablespoon coconut oil (melted )

Directions

Base

  1. To make the base layer, blend the dates in a food processor into a smooth thickpaste. If you use regular dates you will need to add a spash of water. Set to side
  2. Blend oats and nuts in the processor into crumbs. Add the date paste, vanilla essence and coconut oil and blend into crumbs that hold together when you squeeze them.
  3. Press the mixture down into a standard 30 cm x 20cm tray, lined with parchment.
  4. Press down compacting it into the tray then put in fridge.

Filling

  1. Blend the dates in a food processor into a smooth thickpaste.  If you use regular dates you will need to add a spash of water.
  2. Melt the peanut or cashew butter with the coconut oil in a pan then add to the date paste in the food processor into crumbs.
  3. Spread over the base layer then return to the fridge.

Topping

  1. Melt the chocolate in a bowl set over a pan of boiling water, making sure that the base of the bowl does not touch the boiling water.
  2. Add coconut oil then pour over the middle layer.
  3. Return to fridge for 3 hours.
  4. Remove from fridge 30 minsutes before slicing into squares.
  5. Eat the whole lot or store any leftovers in the fridge for up to 2 weeks.