Vegan Millionaires Shortbread with Coffee & Cashew Caramel
Vegan Millionaires Shortbread with a decadent, coffee & cashew caramel layer. A luxury twist on a classic shortbread; perfect to treat your loved ones this Valentines Day. The dairy free caramel is infused with salted cashews, coffee and a hint of lemon for a darker, slightly savoury, caramel. Finally, a layer of dark chocolate and scattering of crushed cashews & lemon zest is added. This is definitely the grown up sibling of a traditional sweet Millionaires shortbread.
Preheat the oven to 160C (fan) and grease & line the cake tin.
In the large mixing bowl, beat the butter until creamed & pale.
Add the sugar and beat again until thoroughly combined.
Very gently mix the flour in using a fork until you end up with fine breadcrumbs.
Tip the breadcrumbs into the cake tin and press down firmly. Now bake at 160C for around 50minutes.
Set aside until cool completely while caramel cooks.
Coffee & Cashew Caramel
Place the vegan condensed milk, sugar and butter alternative into a heavy bottomed saucepan and gently heat until all the ingredients have melted together.
Mix the coffee, dairy free milk and flour together into a paste and pour into the saucepan.
Turn up the heat and boil until mixture reaches 116c. It will take around 5 minutes but could be more or less. You definitely need to keep an eye, stir all the time and be careful to keep small people out of the way as the mixture is so hot.
Leave to cool slightly before stirring in half the crushed cashews and the zest of one lemon. then set aside for about 30minutes to thicken a little.
Assemble the Shortbread
Once the shortbread is cold pour the cooled caramel over the top. Spread into an even layer and set aside while you melt the chocolate.
Melt the chocolate and spread evenly over the caramel. Sprinkle on the cashews & more lemon zest.
Leave in the fridge to set for about 4 hours or ideally overnight.
Slice using a hot, sharp knife and enjoy! Store in an airtight container.