(Gluten and Dairy Free, Vegan)
Vegan Chocolate Millionaire 'Shortbread' Dessert ‘Shots’
This impressive dessert is the perfect treat to enjoy any time of the day.
The individual 'shots' make them perfect for dinner parties.
Serves: 4
Takes: 30 minutes, plus chilling time
What you need:
50g whole almonds
50g ground almonds
5 fresh Medjool dates
Pinch of sea salt
3 x 125g pots Salted Caramel COYO
5 tbsp coconut oil
3 tbsp almond butter (we use Meridian)
1 tsp vanilla extract
100g dark chocolate (can use vegan chocolate)
What you do:
To make the crumbed shortbread base: In a food processor or blender, combine the whole almonds, ground almonds, sea salt and Medjool dates. Add 1 tbsp water to help blend into a crumbly mixture if necessary.
Spoon this mixture evenly between dessert pots or shot glasses and spoon over a little Salted Caramel COYO from one pot. Put in the fridge to chill while you make the caramel layer.
To make the salted caramel sauce: Melt 3 tbsp of the coconut oil in a small saucepan then add the two remaining pots of Salted Caramel COYO, vanilla extract and almond butter. Stir until fully combined and melted together, then spoon into the dessert pots and put back in the fridge to set.
To make the chocolate crunch layer: Melt the chocolate in a glass bowl, over a saucepan of simmering water and when fully melted, add the 2 remaining tbsp of coconut oil and stir until smooth and glossy.
Pour the chocolate over each of the pots and store in the fridge until ready to serve. Top with a sprinkle of the sea salt to finish.
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