Vegan and Gluten Free Millionaire's Shortbread Cups
u003cstrongu003eNOTE: to make bars, follow the same ingredients and steps, except add the shortbread crust to a bread loaf pan (mine was H 2.72 in, W 5 in, L 9 in)u003c/strongu003e
Servings 9 servings
Calories 300kcal
Ingredients
shortbread
- 3/4 cup gluten free 1:1 flour (used King Arthur)
- 1 cup almond flour
- 1/4 cup avocado oil or melted coconut oil
- 1/4 cup maple syrup
- 1/8 cup dairy free milk
peanut butter caramel
- 3/4 cup runny peanut butter
- 1/4 cup maple syrup
- 1/4 cup avocado oil
- 1 tsp vanilla extract
chocolate
- 1 and 1/4 cup chocolate chips
- 2 tbsp coconut oil
Instructions
- preheat the oven to 350 degrees.
- mix the shortbread ingredients until well combined and a thick dough forms.
- add a semi thick layer about 1/2 inch to parchment paper muffin cups.
- bake at 350 degrees for 25 minutes and cool down completely.
- then, mix the caramel ingredients together and add a generous spoonful to the top of the shortbread.
- place in the freezer for 2-3 hours or until the caramel is firm.
- melt the chocolate chips and coconut oil and pour on top. place back in the freezer for an hour and enjoy.
- store in the fridge or freezer in an airtight container and thaw before eating.