Bambeanies Millionaire’s Shortbread Bites

It’s been a while since I shared a recipe for a sweet treat, so I thought I’d post this one. I developed it for Rainforest Foods who have launched “Bambeanies”, a new breakfast cereal that is delicious and made with fab ingredients. Please note that this is not an ad, but I was gifted some products.

Millionaire’s shortbread

It’s no secret that I love millionaire’s shortbread. There’s just something about the crumbly base, rich caramel filling and crunchy chocolate topping that hits the spot every. single. time. I thought I’d add my own spin to the recipe by using bambeanies (the cereal) for the base, a bit like you’d use biscuits in a banoffee pie’s base. And it worked a treat! Not to toot my own horn or anything… try it for yourself if you don’t believe me 😉. I brought these to a bake sale and they went down well too which was good to see!

Vegan goodness

Whether you’re midway through veganuary or just want to try making vegan treats, this recipe fits the bill. It’s not too complex – with options to make it easier if you want – and is highly worth the wait whilst it sets. Not only is it vegan, it’s also gluten-free for those that need it.

The Recipe
Bambeanies Millionaire’s Shortbread

A triple-layered treat that is just begging to be made! Biscuity base, caramel centre and chocolate topping – what more could you want?

Ingredients
For the base
  • 100 g bambeanies (plain)
  • 40 g coconut oil
  • 20 g tahini (or peanut butter)
  • 1 tbsp maple syrup
For the caramel
  • 150 g soft, destoned dates (if hard, soak in boiling water for 10 mins & drain)
  • 25 g coconut oil
  • 20 g tahini
  • 1-2 tbsp plant milk (I used almond)
  • Salt (to taste)
For the chocolate
  • 65 g cacao butter (or skip this and use about 80g dark chocolate)
  • 40 g coconut sugar
  • 20 g cacao powder
  • Salt (to taste)
Instructions
  1. Start with the base; pulse the bambeanies in a blender until you achieve a breadcrumb consistency. Melt the coconut oil, maple syrup and tahini over a low heat before stirring into the crushed bambeanies.

  2. Press this mixture firmly into a lined baking tin (foil or greaseproof paper). Refrigerate while you make the filling.

  3. Place all the filling ingredients in a blender and blend until smooth. You may need to scrape a few times to incorporate everything! Spread onto the base layer and return to the fridge.

  4. Melt the cacao butter & sugar over a low heat. Once melted, stir through the salt and tahini until smooth. Leave to cool slightly before pouring over the caramel in an even layer. Return to the fridge for at least 1 hour.

  5. With a sharp knife, slice into squares/ bars. Store in an airtight container in the fridge for up to 1 week.


I hope this recipe has made you crave some millionaire’s shortbread; if you do give it a go, be sure to tag me on Instagram @fruitsandroutes so I can see your creations.

Emma ♥♥