Millionaires Shortbread Tart

A slight twist on the usual millionaires shortbread, with this fancy tart to wow any guest for dessert!

I remember when I made this, I was blown away. A lot of the time I struggle with vegan tarts/cheesecake type desserts as it can be hard for them to set in the same way non-vegan desserts too. But this one turned out brilliantly and I know you'll love this recipe. there are a few more steps with this tart than there are with my other desserts, but they aren't too hard and I encourage you to give it a go. If the caramel preparation seems a bit scary, alternatively if you can find vegan caramel ready made then that's great, but it's really fun to try making your own :) and the Carnation recipe is really easy to follow and they make the most delicious caramel. The buttery shortbread base with the thick caramel and creamy chocolate ganache on top, make this a decadent and indulging tart that I promise will impress your family, friends even yourself! 

If you love anything with caramel and chocolate......

Check out these recipes for more inspiration!

Chocolate Caramel Layer Cake

Salted Caramel Brownies

Caramel Apple Pecan Loaf Cake

Recipe

Prep: 20 minutes / 3hrs+ chilling time

Cook: 20 minutes to bake the crust

Serves: 8

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.

Ingredients

Shortbread crust

200g Plain flour

70g Icing sugar

150g Stork or vegetable fat - check it is vegan

Caramel

250g Caramel - I use this recipe but didn't need all of it, save for other desserts!

Chocolate ganache

225g Dark chocolate chips

225g Full fat Coconut Milk - the cream on top from a can

Method

✿Preheat the oven to 170°C and grease a 9-inch pie tin or round cake tin. 

✿Mix the flour and sugar in a mixing bowl with a tiny pinch of salt.  Rub the stork into the flour mixture using your fingertips.  ✿Keep combining the mixture until it just comes together as a ball of dough but Do not over knead it.

✿Press the dough into the base of the tin and up the sides of the tin and push it out to make one even layer – try using a flat-bottomed glass to make the base flat.

✿Use a fork to prick the dough all over then bake for 20 minutes until very lightly golden on top. Set aside to cool for 15 minutes, but do not remove from the tin. 

✿Whilst the dough is cooling make the caramel using this recipe then leave to cool slightly before pouring on top of the shortbread base (inside the tin still). 

✿Let the caramel cool down again in the tart shell, and then place tin the fridge to set for about 1 hour. 

✿Make the chocolate layer - scoop the cream from the can of coconut milk into microwave safe bowl (save the water for a smoothie or add to pasta/curry dishes) heating for about 1 minute but make sure it doesn't bubble over. 

✿Place the chocolate chips in a medium sized bowl, then pour over the coconut cream but don't stir yet. Leave to sit for about 3 minutes to let the coconut cream heat the chocolate.

✿Then use a spatula (not a whisk) to stir the two together to create a smooth mixture.

✿Pour on top of the caramel, leave to cool for 15 minutes then place tin the fridge for 1-2 hours to set completely. If you are short on time you can place it in the freezer for about 1 hour to speed things up a bit. 

✿When ready to serve, dip a knife in boiling water then dry and cut into slices - this makes it easier to cut through all of the layers. 

✿Best kept in the fridge up to 4 days, if there's any left! Enjoy!

Christina

xx

Vegan Blueberry and Almond Muffins

These muffins are stuffed with blueberries and almond butter and are a total crowd-pleaser!

When I discovered Pip and Nuts Blueberry Muffin Almond butter, I knew I had to make ACTUAL muffins and they did not disappoint, nor did they last long in my house. I wanted to make these for a grab and go breakfast option, because eating cake (or muffins) for breakfast is the best option ever. Back to the almond butter though, it really does have a blueberry muffin sweetness to it, you can smell it before you taste it and it reminds of those big fluffy muffins you see in Costcos, proper American muffins you know the ones. I don't know how I didn't grab a spoon and eat the whole jar of almond butter. These muffins are so easy to make and are so gooey and moist they really won't last very long, but arguably make a great meal prep option. 

If you love blueberries and almonds.....

Check out these recipes for more inspiration!

• Blueberry and Lemon Baked Oats
• Blueberry and Almond Flapjacks
• Blueberry Pancakes

Recipe

Prep: 5 minutes

Cook: 25 minutes

Serves: 12

Notes:

• You can use all plain flour if you don't have any oats. Also yo don't need to buy oat flour, just blend some oats in a blender or food processor. 

Ingredients

• 100g plain flour
• 90g oat flour
• 100g light brown sugar
• 2 tsp baking powder
• 1 tsp salt
• 2 heaped tbsp Pip and Nut Blueberry Muffin Almond Butter
• 65g applesauce
• 190ml soya milk +1 tbsp apple cider vinegar
• 200g blueberries 
• Flaked almonds 

Method

1. Preheat the oven to 180℃ and line a muffin tray with cases.
2. In a jug mix together the soya milk and ACV and leave for 5 minutes to create a 'buttermilk'. 
3. In a large bowl, combine both flours, sugar, baking powder and salt and mix together. 
4. In a separate bowl, combine the applesauce with the almond butter and mix together well.
5. Then add this to the flour mix along with the soya milk and combine everything together. 
6. Spoon a teaspoon of batter into each cupcake case. Then fold the blueberries through the remaining muffin batter in the large bowl. 
7. Fill the cupcake cases with about 2 tbsp of batter in each until all used up and then sprinkle the flaked almonds on top of each one.
8. Bake for 20-25 minutes until a knife inserted comes out clean.
9. Best kept in an airtight container at room temperature for up to 5 days. Enjoy!

Christina 

xx

Peanut Butter Banana Bread

 A delicious nutty banana bread for all the peanut butter lovers out there, this is a slice of heaven!

I've been making a lot of banana breads recently for my on-the-go breakfast so I thought here's my chance to experiment with flavours. Peanut butter and banana goes so well in my opinion, the nuts and the sweetness from the bananas leaves that slight tang which will make you want another slice. Trust me the loaf will be gone before you know it. I recommend even popping some in the toaster and slathering in more peanut butter. speaking of which, in this recipe I used Meridian's Richer Roast Smooth Peanut Butter - not only are their original jars absolutely delicious, this one adds a deeper and nuttier flavour, sort of reminds me of those packets of roasted peanuts. Of course you can use any jar of pb, but what I like about Meridian is that they don't use palm oil, they care about the forests and their peanut butter is all natural which is a lot better for you than the ones full of all sorts of ingredients. Have a try yourself! 

I hope you enjoy this banana bread, and if you do....

Check out my other breakfast recipes for more inspiration!

Peanut Butter and Jam Overnight Oats

Raspberry and Dark Chocolate Chip Muffins

Banana Chocolate Walnut Porridge

Recipe

Prep: 5 minutes

Cook: 45 minutes

Serves: 10

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.

Ingredients

3 Very ripe bananas

60g Butter melted

75g Light brown sugar

120g Meridian Rich Roast Peanut Butter

230g Plain flour

15ml Soya milk

2 tsp Baking powder

1/2 tsp Baking soda

Pinch of salt

Peanuts to garnish

Method

✿Preheat the oven to 180℃ and grease and line a 2lb loaf tin. 

✿Melt the butter then leave to the side. In a large bowl, add the light brown sugar and bananas and mash together well with a fork.

✿Add the butter and peanut butter and mix together. 

✿Sieve the flour with the baking powder, baking soda and salt and then fold into the batter until combined. At this point add the milk to loosen the batter a bit, you can add more if you need to but 15ml should be enough.

✿Spoon the batter into the prepared tin and and bake for 20 minutes. Then cover the tin with foil and continue to bake for a further 20-25 minutes until a knife inserted comes out clean. 

✿Leave to cool completely in the tin before removing. Serve or slice and keep in an airtight container at room temperature. Enjoy!

Christina 

xx