When I posted a photo of these mochamel shortbreads last week, I promised that the recipe would follow shortly. And, never to disappoint, here it is 😉. Joking aside, this is a goodie – it would be rude NOT to give them a go.
Triple layered goodness
I don’t know about you, but I love a layered dessert or treat. I’m thinking banoffee pie, peanut butter cups, millionaire’s shortbread… the list could go on. However, I wanted to mix up the classic millionaire’s shortbread. The base is a simple (vegan) shortbread, that can easily be made gluten-free if necessary by using gluten-free oats. The remaining two layers are where I deviate.
I love caramel. That’s no secret (I think almost all of my favourite sweet treats have it in some form). But, I also really like the taste of coffee – especially in desserts. So I decided to combine these two loves and see what happened. The result? A rich, velvety, luxurious layer of caramel with coffee undertones that my dad said gave it a slightly alcoholic flavour. There’s no alcohol in them, and I didn’t taste that, but whatever floats your boat! Either way, this layer is utterly dreamy. It is also purely fruit sweetened, which means that it is slightly “healthier”. HOWEVER, that doesn’t mean you should feel guilty for eating the “real deal”. Balance is key!
The mocha aspect of the recipe comes from the final layer, that combines chocolate with hints of espresso thanks to the chocolate used. Seed and Beans (not sponsored, but gifted) sent me their Dark Chocolate with Espresso, which I have used here. It perfectly rounds off the flavours and ties it all together. You could, however, use a regular dark chocolate, you just wouldn’t get the final coffee element. I bet it would still be delicious though!
Don’t be scared by the long ingredient list. Lots of them are store-cupboard ingredients, and overall this recipe doesn’t take more than an hour (plus chilling time). Remember to tag me in your creations!
Three layers of chocolatey, caramely, coffee-y goodness. Vegan indulgence at its finest!
- 50 g oats
- 1 tbsp tahini (could use any nut/ seed butter – about 15g)
- 50 g coconut flour
- 1/2 small banana (about 50g)
- 20 ml water
- 150 g pitted dates, soaked for 10 mins in boiling water (+ 4 tbsp soaking water, reserved)
- 1 tsp instant coffee dissolved in 4 tsp water
- 1 tbsp tahini (or other – 15g)
- Sea salt, to taste
- 65 g Seed & Bean espresso fine dark chocolate
- 1 tsp coconut oil
Preheat your oven to 180C/ fan 160C. Line a loaf tine with greaseproof paper & set aside.
Whizz the oats and coconut flour together in a food processor until flour-like, then add the remaining base ingredients into your processor and blend until starting to clump together.
Press this mixture firmly into your loaf tin, making sure to apply a good amount of pressure. Prick all over with a fork and bake for 10 minutes, before setting aside to cool.
Meanwhile, make the coffee-caramel. Place the dates with 4 tbsp of their soaking water in your food processor along with the remaining filling ingredients and whizz until smooth. Add a touch more of the soaking water if needed.
Spread the caramel over the cooled shortbread base, and place in the freezer for 30 minutes to set.
Whilst this sets, melt the chocolate with the coconut oil in a small pan over a low heat, stirring to ensure it doesn't burn.
Pour this over the set caramel, spreading evenly to cover the top.
Replace in the freezer for a minimum of 2 hours, before cutting into squares. Use a sharp knife warmed under hot water to minimise the amount of caramel that oozes out while cutting, but will be messy – this is the fun part though! Lick any extras so none goes to waste 😜
Store the Mochamel Shortbread in an airtight container in the freezer. Remove a slice and leave to thaw for 5-10 minutes before devouring!
I hope your mouth is watering and I’ve tempted you to try this recipe! Don’t forget to tag me so I can see your creations.