This millionaire mini egg shortbread is a layered vegan dessert with shortbread, date caramel, and chocolate, finished with mini eggs for a simple but standout bake.
Ingredients
For the base:
- 150 g plain flour
- Pinch of salt
- ½ tsp vanilla extract
- 1 tbsp dark maple syrup for its robust taste
- 95 g vegan butter
- 55 g maple sugar
For the date caramel:
- 1 ¼ cup pitted dates soaked
- 85 ml coconut milk
- 30 ml dark maple syrup
- 50 g coconut oil
- Pinch of salt
- ½ tsp vanilla extract
For the dark chocolate coating:
- 160 g dark chocolate + 1 tsp coconut oil
- Vegan mini eggs
Instructions
- Prep the date caramel by pitting and soaking dates in boiling water for at least 1 hour.
- Drain and set aside to cool.
- Once cool, blend the dates with all other caramel ingredients until smooth and refrigerate to set.
- Preheat the oven to 165°C fan.
- First, whisk the butter, sugar, maple, and vanilla until fluffy. Then fold in the flour and salt, form into a dough, and press into a lined square baking tin, and flatten down.
- Bake for 15-16mins.
- Once the shortbread has cooled, top with the date caramel.
- Melt the chocolate and coconut oil together and pour an even layer over the caramel.
- Top with vegan mini eggs and refrigerate until set.
- Slice and serve.