No bake, NOMO figgy millionaire shortbread
I haven’t created my own recipe in what feels like ages. I love baking, cooking, but I started to love those things because I couldn’t have what others could have outside of their home. Baking is a skill, an art form, a science, and I just never quite have the creative juices to make things up from scratch. Today is an Incredible day! I have made this recipe from my own imagination. From reading endless recipes, trial & error and good taste buds I present to you a no bake gluten free, egg free, vegan, refined sugar free millionaire shortbread with figs topped with my favourite chocolate from an amazing company NOMO. Enjoy!
*A blender is used in this recipe
Ingredients
Base
150g Coconut flour
85g Honey (Or maple syrup for vegans)
55g Coconut oil (not melted but not hard- soft)
Caramel
180g Dried figs
2tbsp Coconut milk
1tsp Honey or maple syrup
Optional for salted: 1/2 tsp pink Himalayan salt (or just regular salt)
Chocolate
1 bar (85g) NOMO creamy choc bar (or any vegan chocolate)
1tsp Coconut oil
Method
Prepare a loaf tin lined with baking paper or cling film (make sure it covers all sides when you fill it (so you can grab on to it and pull the bar when its set)
In a mixing bowl add in the coconut flour, syrup and coconut oil. Mix with a spoon.
When combined it should have a texture like dough (malleable).
Add to the loaf tin and press the dough into all sides of the tin, evenly spread out. Use the soft side of a spoon to smooth it out.
Once smoothed out, place into the fridge, and then make your caramel.
Break up your figs and place in the blender.
Whizz to blend the figs.
Pour in the coconut milk and syrup, whizz again until there are no chunks left (you may need to manually stop and mix it around in the blender to achieve consistency).
Take out the coconut flour mixture from the fridge.
Spread the fig caramel on top of the base, making sure the caramel spreads to all sides evenly.
Smooth out the top and place back in the fridge.
After 10 minutes, start making the chocolate layer.
Break up the chocolate, in a microwave-safe bowl, add in the coconut oil.
Microwave for 20 secs, then stir and repeat for another 20 secs.
The chocolate should be melted by then (make sure you mix it around properly)
Take out the tin from the fridge.
Add the chocolate to the caramel layer (spread it quickly as it cools rapidly)
Spread the chocolate to all corners to coat the caramel.
Place back in the fridge for 30 minutes or until the chocolate is set.
When the chocolate is set, remove the bar from the tin (the paper came in handy right?) and cut into the slices you want with a big knife! I would place the bars in the fridge (if you didn’t them all in one setting…) as the chocolate is quite soft if at room temp.
