Millionaire's Bars

An absolutely decadent three-layer dessert, that happens to be vegan & gluten-free! A crispy shortbread base, gooey caramel and a thin dark chocolate topping. The perfect combo!

For more recipes like this, check out my Deliciously Vegan iOS App or get a copy of my printable e-book!

Millionaire’s bars

Totao time: 3 hours 30 minutes

Makes 12-15 bars

Shortbread ingredients:

2 cups (230 gr) almond flour

1/2 cup (55 gr) coconut flour

1/2 tsp sea salt

1/2 cup (105 gr) vegan shortening

1/3 cup (70 ml) maple syrup

Caramel:

1 cup (240 ml) creamy almond butter

2 tbsp tahini

1/2 cup (120 ml) maple syrup

1 tsp vanilla paste

1/3 cup (70 ml) melted refined coconut oil

1/8 tsp sea salt

Topping:

200 gr dark chocolate, roughly chopped

Preheat oven to 180C/350F. Line a 9x9 square tin (or equivalent) with parchment paper and set aside.

Combine the almond flour, coconut flour, salt, shortening and maple syrup in a food processor and process until the dough is uniform and comes together. Press to the bottom of the baking tin and bake in the oven for 12-15 minutes, until browned. Cool completely.

Make the caramel by whisking together the almond butter, tahini, maple syrup, vanilla, coconut oil and salt. Pour on top of the shortbread and set in the fridge for at least 2 hours. 

Melt the chocolate in a bowl over a water bath and pour on top of the caramel. Place in the fridge until set, then cut into bars. Best kept in the fridge. 

Easy Apple Crumble

I love a quick, comforting dessert and this, still warm from the oven, with a scoop of vanilla ice cream is absolutely divine. It is super easy to make and you can swap the apples out for pears, peaches or even berries - what ever is in season! Check out the instructional video below!

For more recipes like this, check out my Deliciously Vegan iOS App or get a copy of my printable e-book!

Easy Apple Crumble

Serves 4

Total time: 50 minutes

Topping:

½ cup (50 gr) gluten-free rolled oats

1/2 cup (60 gr) almond flour

1/2 cup (65 gr) chopped pecans or walnuts

Pinch of salt

½ teaspoon ground cinnamon

3 tbsp maple syrup

1 tbsp melted coconut oil

Filling:

4-5 medium apples, peeled and thinly sliced (about 4 cups)

2 tbsp coconut or brown sugar

1/2 tbsp arrowroot or cornstarch

1 tsp ground cinnamon

2 tbsp maple syrup

Vanilla ice cream, to serve (optional)

1. Preheat oven to 180C/350F. Lightly grease a small baking tin.

2. Add all the topping ingredients to a bowl and stir until well mixed. Set aside.

3. Add all the filling ingredients to the baking tin and stir until combined. Top with crumble at place in the oven for 30-40 minutes, until the apples are soft and the top has browned.

4. Cool before serving. Best served with vegan vanilla ice cream.

Salted Cookie Dough Fudge

I love all salted desserts - the combination of sweet and salty is just so divine! Not to mention combined with dark chocolate and fudgy texture. SO good!

This recipe is gluten-free and vegan, whole ingredients (except for the chocolate), only 7 ingredients, ready in 1 bowl and less than 30 minutes (and just 10 minutes hands-on time!).

It serves as the perfect afternoon pick-me-up with a cup of coffee/tea/matcha and keeps in the fridge for up to a week. As if it will ever last that long!

If you are looking for more recipes like this, be sure to check out my Deliciously Vegan iOS App and my E-Book!

Time: 30 minutes

Yields 14-18

1 block (2,82 oz/80 gr) dark sea salt/regular chocolate

1 cup (250 ml) unsweetened, runny almond butter

1/3 cup (80 ml)maple syrup

1/4 cup (60 ml)melted refined coconut oil

1 tsp vanilla paste or powder

1 cup (250 ml) gluten-free oat flour

1 tsp flaky sea salt (optional)

1. Finely chop the chocolate. Set aside.

2. In a medium-sized bowl, whisk together the almond butter, maple syrup, coconut oil and vanilla until smooth.

3. Add the oat flour and mix with a spatula until even. Fold in the chopped chocolate.

4. Line a 6x6 inch baking pan or equivalent with parchment paper. Press dough evenly into prepared pan and sprinkle on the flaky sea salt.

5. Place in the freezer for 15-20 minutes or until firm.

6. Remove from pan and slice into squares.

7. Serve immediately or refrigerate until needed.

Raspberry, macadamia & coconut chia pudding

 

No matter how many times I eat a bowl (or jar) of chia pudding, I’m still not tired of it. The possibilities are just endless – and that’s why I love it.

This time I opted for the combination of raspberries and macadamia butter. The raspberries add a slight tartness to the dish, while the macadamia butter is just plain liquid tastyGOLDin my opinion (yes I do eat it with a spoon straight out of the jar). Put all of this goodness in a glass and you’ve made yourself the most delicious breakfast/dessert/snack/pre-dinner.

Ingredients

1,5 tbsp maple syrup

50ml chia seeds

1/4 tsp vanilla essence

150ml coconut milk

100ml almond milk (or any other plant-based milk)

50g frozen or fresh raspberries

125 ml any plant-based milk

3 tbsp macadamia butter

toppings: berries, coconut flakes

Method

To make the chia pudding, combine the chia seeds, coconut milk, almond milk, vanilla essence and maple syrup in a jar, mix well and leave to soak overnight.

The next morning, make a thick raspberry puree by blending raspberries with a little bit of plant-based milk.

To serve, place macadamia butter in a serving dish, top with chia pudding, raspberry puree and then berries. Serve immediately. Enjoy!