Millionaire shortbread with peanut butter caramel

Very indulgent GF and vegan delight!

Shortbread base

Ingredients:

- Coconut flour (enough to roughly fill your average square dish to a shortbread depth)

- 3 tbsp coconut oil

- 1/2 tsp salt

- Tbsp golden syrup

- Few drops of vanilla essence

Method:

-Preheat oven to 200°C

-Melt syrup, oil, vanilla essence and add the flour and salt.

-Push the mix into the grease proof papered tin and bake for 10 mins

-Leave to cool

Peanut caramel

Ingredients:

1 tbsp coconut oil

1 tsp salt

Few drops of vanilla essence

4 tbsp tahini

1 tbsp golden syrup

1 heaped tablespoon of smooth peanut butter

50/60ml coconut milk

Method:

-On the hobMelt everything except milk.

-Next, add the milk slowly while stirring to get a smooth but sticky caramel texture

-Pour the caramel over the cooled base

-It will cool at room temperature but you can pop in the fridge to solidify quicker

Topping

Ingredients:

50g Dark choc

150G white choc (vegan)

Tsp coconut oil

Toothpick (preferably not used)

Method:

-Melt the dark choc, ~120g white choc and oil together in bain marie

-Melt the leftover white choc in the microwave so that both mixes are ready at the same time

-Pour bain marie choc onto the caramel and spread by tilting the tin

-Before the choc sets, drizzle the white choc over in a spider web pattern and then use the toothpick to make lovely swirls.

-Leave to set in the fridge