Ben Longworth's guilt-free Millionaire’s Shortbread
It's the last week of our Free From Feb month and John has a guilt-free treat to start the week off - gluten-free Millionaire's Shortbread.
(Makes 16)
Ingredients:
For the base:
125g gluten free oats 125g ground almonds4 tbsp water40g pitted medjool dates, chopped1 tbsp maple syrup2 tbsp smooth, sugar-free almond or peanut butter
For the filling:
300g pitted medjool dates 120g smooth, sugar-free almond or peanut butter½ tsp vanilla extract40g walnuts (chopped or halves)150ml water
To decorate:
200g gluten free dark chocolate
Equipment:
20cm square cake tin lined with greaseproof or baking paper
Method:
For the base: Put the oats, almonds, water, dates, maple syrup and peanut or almond butter into a food processor and blitz to a damp sandy texture. Tip into the cake tin, press down into the base to compact, then chill in the fridge.
For the filling: In the same food processor (there’s no need to clean the bowl) blitz together the dates, peanut or almond butter, vanilla, walnuts and water for 2 minutes or until a smooth sauce consistency – almost like a caramel.
Pour the filling over the base, level out, then chill to set
To decorate: Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, and pour over the filling. Spread over and level off. Chill until set.
Remove from the tin, and cut into 16 squares using a long sharp knife dipped in boiling water.
Note: The chocolate will crack.