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If you’re looking for a tasty afternoon pick me up that’s gooey and indulgent then look no further! We’ve got this sumptuous plant based millionaire shortbread recipe to tempt you with…
Start with the shortbread base: preheat your oven to 180C, 160C fan or Gas Mark 4, then combine the flour, almond flour, pinch of sea salt and icing sugar in a mixing bowl, then add in the dairy-free spread and use your hands to crumb it into the mix until no big pieces of spread are left and the mixture is crumbly.
Place the mixture into a 20x20cm square baking tin and press it against the bottom to create an even layer. Pierce the base with a fork multiple times, then bake it in the oven for 20 minutes or until lightly golden. Remove from the oven and cool for at least 30 minutes.
In the meantime, prepare your salted almond butter caramel: to a non stick pan add the almond butter, brown sugar and condensed milk. Give it a good stir to mix then heat over gentle heat until the sugar is caramelised and well incorporated. Sprinkle in 1/2 tsp sea salt flakes and fold them in.
Stir the cornflour into the vegan cream and pour the mixture into the caramel. Stir to combine, then remove the caramel from the heat and allow it to cool for 5-10 minutes to slightly harden.
Pour the caramel on top of the shortbread base and spread it out evenly, then place it in the freezer for at least 1 hour.
Place the jar of Mr Organic Chocolate and Hazelnut Spread into your warm oven at about 50-60C for 10 minutes, so that the spread becomes soft and runny. Pour about 3/4 of a jar on top of the frozen caramel and spread it across the top with the back of a spoon, then sprinkle with sea salt flakes (optional). Transfer to a fridge or freezer to set for at least 2 hours.
Remove from the freezer and slice the millionaire shortbread whilst still frozen. Let it rest at room temperature for at least 20 minutes before digging in and enjoy!