Being vegan doesn’t mean you can’t enjoy a treaty treat! Everyone will love this twist on the coffee shop classic.
INGREDIENTS
- 150g dairy free spread
- 125g Fairtrade golden caster sugar
- 220g Co-op plain flour
- 400g Co-op soft pitted dates, chopped
- 100g Co-op cashew nuts
- 125ml almond drink
- 100g Co-op 100% virgin coconut oil
- 100g vegan dark chocolate
METHOD
Start with the shortbread:
- Line a 20cm square tin
- Beat together the spread and sugar with an electric hand whisk until pale and creamy, then add the flour
- Beat again until just combined
- Spread out evenly over the base of the tin, then prick all over with a fork
- Chill in the fridge for 30 mins
- Meanwhile, preheat the oven to 200°C/fan 180°C/Gas 6
- Once chilled, bake for 25 mins until firm and golden. Leave to cool
To make the date caramel:
- Place the dates, cashew nuts and almond drink in a food processor and whizz for 2-3 mins until very smooth
- Add the coconut oil and whizz again to combine
- Spread the mixture over the cooked base, then transfer to the fridge for 3 hours to set
- Melt the chocolate in a heatproof bowl over a pan of simmering water, without allowing it to touch the water
- Pour over the caramel and spread out evenly
- Return to the fridge for a further 2 hours to firm up, before slicing into 16 squares, using a sharp, warm knife
