Strawberry Millionaire Shortbread (Vegan)

 This pink millionaire shortbread is full of fresh strawberries and creamy coconut, making it the perfect summertime treat! 



Makes: 16 shortbread bites

Ingredients

  • 100g vegan white chocolate
  • 300g strawberries (fresh)

For the shortbread:

  • 50g unsalted vegan butter 
  • 30g caster sugar
  • 120g plain flour
  • drop vanilla extract

For the Caramel:

  • 100g caster sugar
  • 8 tbsp coconut cream
  • 30g unsalted vegan butter
  • pinch salt
Method:
  1. First, make the strawberry puree. Blend the fresh strawberries (leaves removed) until smooth, then add to a pan over medium low heat. Stir frequently and let reduce until the puree has reduced by about half (around 15 minutes). You should have about 150g.
  2. Let this cool in the fridge before using.
For the shortbread: 

  1. Preheat the oven to 180C.
  2. Cream together the sugar and the butter. 
  3. Stir in the vanilla and about 1/3 (50g) of the cooled strawberry puree. 
  4. Sift in the flour, then use your hands to combine everything until a dough forms. 
  5. Press the dough into a lined baking tin. I used a 23x13cm loaf tin. Use a fork to poke holes throughout the dough.  
  6. Bake for about 15-20 minutes, before the edges begin to darken. 
  7. Let cool whilst you prepare the caramel. 
For the caramel:
  1. Place the coconut cream and strawberry puree into a small saucepan and leave to warm up over a low heat. 
  2. Pour the sugar into a large saucepan and melt it over medium low heat until syrupy and golden. Keep stirring with a heat proof spatula. 
  3. Once the sugar is golden, pour the warm coconut cream and strawberry mixture into the sugar- do this slowly and carefully, stirring as you do so. 
  4. Once these are stirred together, add the butter and a pinch of salt and stir everything together until the butter has melted and the caramel is smooth. 
  5. Remove from heat and pour over the cooked shortbread. Shake the pan so that the caramel spreads out evenly.
  6. Leave in the fridge to firm up for a few hours. 
To assemble:
  1. Gently melt the vegan white chocolate. You can use more or less depending on your taste. 
  2. Let cool for 10 minutes or so before pouring and spreading the chocolate over the set caramel. I swirled the chocolate with a little bit of caramel to make the pattern. 
  3. Leave in the fridge until the chocolate sets.
  4. To serve, remove from the tin and cut into squares. This might be a bit messy, but it's easiest if you use a serrated knife. 

Enjoy! :)



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