Would you believe that this millionaire shortbread recipe is vegan? Yes. You heard us! And it’s just as tasty, if not tastier than the ‘original’!

SERVES 8 // COOK TIME 25 min

INGREDIENTS
For the crust
1 ½ cups flour
½ cup whole wheat flour
½ cup sugar
½ tsp salt
¾ cups olive oil
2 tsp vanilla essence
For the date caramel
2 cups dried pitted dates
½ cup peanut butter
Pinch salt
1 tsp vanilla essence
For the chocolate
320 g vegan chocolate, melted
1 tbsp olive oil

METHOD
For the shortbread
1. Preheat oven to 180°c. Lightly grease a rectangular tart tin.
2. Sift the dry ingredients together in a large bowl and make a well in the centre. Add the oil and vanilla, and mix until a dough forms.
3. Press the dough into the prepared tin and bake blind for 15 minutes. Allow it to cool completely.
For the date caramel
1. Soak the dates in boiling water for 5 minutes, then drain. Reserve the soaking liquid.
2. Add the dates, peanut butter, salt, vanilla and 3 tablespoons of the soaking liquid to a food processor. Blend until smooth.
3. Spread the caramel evenly over the cooled shortbread and refrigerate for 10 minutes.
For the chocolate
1. Whisk the melted chocolate and oil together, and pour it over the caramel layer, smoothing it over with a knife.
2. Once even, swirl the chocolate slightly for decoration and refrigerate, until set, before cutting into slices.

DID YOU KNOW? The majority of peanut butters and dark chocolates available at local supermarkets are vegan. Peanut butter is simply peanuts, oil and salt; and properly-made dark chocolate shouldn’t contain any dairy. Always check your labels to be sure, though.

Recipes & styling: Chiara Turilli
Photography: Andreas Eiselen

We whipped out a favourite from the spice drawer to create this sweet and fragrant vegan pavlova with cardamom and pineapple.

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