Wednesday, 12 March 2014

vegan peanut butter shortbread cups.


these little dairy free delights are the vegan answer to reece's peanut butter cups. the vegan millionaire's are layered up with coconut sugar shortbread, almond milk caramel, dark chocolate and hazelnut peanut butter. zero cows were hurt in making this dessert, though i'm afraid many nuts may have suffered. 

shopping list
makes 12 individual in silicone cups or a tray bake.


for the shortbread
♥ 150g plain flour
♥ 100g coconut palm sugar
♥ 50g dairy free butter substitute, softened (i use sainsbury's own)

for the caramel 
♥ 100g dairy free butter
♥ 100g coconut palm sugar
♥ 200ml almond milk
♥ flour or ground almonds to thicken if needed 

for the topping
♥ 300g dark chocolate
♥ your favourite peanut butter


set for another vegan baking sesh with my friend amelia and her boyfriend, this coconut sugar discovery of hers was pretty much life changing. i have to admit i do have too much sugar and even have it in herbal teas (yikes) so this is a much more natural substitute. it also added a little something something to the shortbread and nutty toppings which followed :)


for the shortbread simply mix together the softened soya butter, sugar and flour. bake in the cups for 12-15 minutes at 180 degrees c.


next make the caramel by combining the coconut sugar and dairy free butter. slowly add the almond milk bit by bit. i used a tad too much so thickened up with plain flour. you couldn't taste it but thinking back i would have preferred ground almonds. allow to cool to a manageable temperature before pouring over the caramel - not too much so it sets though.


allow to further cool in the fridge whilst you melt the dark chocolate, by continuously stirring the chunks in a saucepan over a low heat. 


pour in the melted chocolate, top with peanut butter and swirl! i used the sunpat new hazelnut flavour which has 60% peanuts and 30% hazelnuts. (yes it's still in my fridge and yes i grab a spoonful every time i'm waiting for the kettle to boil...)


leave in the fridge to set for an hour or two. 


voila! vegan millionaire's shortbread with a peanut topping!


cut in half, place on a pretty lace doily and... oh wait i've already eaten it.

do you have any vegan baking recipes? i'd love to hear them! :)

oh and my infamous vegan recipe buddy amelia has recently started her own blog - go follow her at hemlines and wholegrains for craft and diy, thifty vintage finds and green and healthy recipe ideas ♥

8 comments:

  1. Omg I LOVE Reece's cups and will definitely make these!!

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    Replies
    1. Ooh let me know if you try! You could always make regular caramel and use milk choc but the peanut butter makes it x

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  2. Ohhh my goodness, these look INCREDIBLE! I have to try them :)

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  3. Those look amazing! I know what I'm making this weekend.

    Rosie x | www.eatreadglam.com

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  4. These look fantastic, and it's great to know that they are vegan too.

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