Tropical Vegan "Thanks-a-Million" Squares
These vegan, gluten-free, and nut-free "Thanks-a-Million" squares offer a delightful and tropical twist on the classic millionaire shortbread.
Ingrediënten
For the Base:
- 125 g 4½ ounces coconut oil
- 50 g 1¾ ounces coconut sugar
- ½ a large banana peeled and mashed
- 225 g 8 ounces plain gluten-free flour
For the Coconut Caramel:
- 100 ml 3½ fluid ounces tinned coconut cream
- 6 tablespoons maple syrup
- 300 g 10½ ounces creamed coconut, grated
For the Topping:
- 200 g 7 ounces dairy-free chocolate
- 1 tablespoon coconut oil
- Sugar decorations to garnish
Instructies
For the Base:
- Line a 20cm (8-inch) square baking tray with baking paper and preheat the oven to 170ºC (340ºF).
- In a bowl, cream together the coconut oil, coconut sugar, and mashed banana.
- Add the gluten-free flour to the mixture and form it into a dough.
- Press the dough into the lined baking tray, smoothing it with the back of a spoon, and prick it all over with a fork.
- Bake for approximately 25 minutes or until the base turns golden brown.
- Allow it to cool in the tin before adding the coconut caramel layer.
For the Coconut Caramel:
- In a small pan, gently heat the coconut cream with the maple syrup, stirring to combine.
- Turn off the heat and add the grated creamed coconut.
- Stir well to fully combine, then allow it to cool.
- Once cooled, spread the coconut caramel evenly over the shortbread base.
For the Topping:
- Melt the dairy-free chocolate and coconut oil together in a heatproof bowl placed over a pan of hot (but not boiling) water.
- Stir well to combine.
- Pour the melted chocolate over the coconut caramel layer and top with your preferred sugar decorations.
- Allow the bars to set at room temperature for 2-3 hours before slicing them into squares.
Notes / Tips / Wine Advice:
These "Thanks-a-Million" squares can be stored in an airtight container for up to 3 days. Enjoy this tropical and vegan twist on a classic treat!
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