Who knew vegan millionaire shortbread could taste so rich! The lovely @megantaylor has created a treat with a golden, gooey centre and a delicious chocolate topping, using our fabulous coconut nectar! We hope you enjoy this treat!

What you’ll need: 

For the base:

2 handfuls of mixed nuts

1 handful of Coconut Flakes

Heaped tablespoon of Coconut Oil

4 pitted medjool date


 For the gooey chocolate layer:

Coconut Jam with Cacao Spread

 For the vegan caramel:

Coconut Nectar Honey

Coconut Butter

For the vegan chocolate topping:

Cocoa butter

Coconut Nectar Honey

Cacao powder


Let’s get started!

For the base:

Mix and grind your nuts and coconut together in a blender until they resemble granola.

Place your coconut oil in a saucepan on a very low heat. Once your coconut oil has melted place your medjool dates in and heat for a minute or two.

Pour in a dash or two of water and a few minutes later, turn off the heat and blend the ingredients together with a stick blender.

Pour in the nutty mixture into the sauce and mix together. Pour your mixture into a cling film lined box and push it down, so it is as compact as possible.

For the gooey chocolate layer:

Simply spread Coconut Merchant’s coconut and cocao spread over the nutty base.

 For the vegan caramel:

Melt 150g of coconut butter in a small pan on a low heat.

Add a squirt of the coconut nectar and stir in. Continue adding the coconut nectar gradually, until it has a pale and thick caramel appearance.

Pour the caramel over your gooey chocolate layer and place in the fridge until set (this usually takes 15-20 minutes).

For the vegan chocolate topping:

Melt your cacao butter in a small pan over a low heat.

Turn off the heat and add 2 tablespoons of cacao powder to the melted cacao butter and stir in.

Add one teaspoon of coconut nectar for sweetness.

Pour your chocolate over the set caramel and leave in the fridge for a further 10 minutes. 

Now all that's left is to enjoy!

Check out more of Megan Taylor's amazing recipes here 

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