Vegan Millionaire Bars

For the base:

150g cashew nuts

50g Amisa Organic Gluten Free Pure Porridge Oats

4 Medjool dates, pitted

50g coconut oil, melted


For the filling:

200g unsalted plant-based butter

3 tbsp caster sugar

4 tbsp golden syrup

One tin (397g) plant-based condensed milk


For the topping:

200g plant-based milk chocolate

100g plant-based dark chocolate

  1. Grease a 20cm square cake tin and line with baking parchment. Tip the cashew nuts and oats into a food processor and blitz to crumbs. Add the dates and coconut oil, and blend again. Transfer to the tin and use a spoon to press the nutty mixture into a compact, even layer that covers the base. Chill while you prepare the filling.
  2. Pour the condensed milk, butter, sugar, and golden syrup into a large saucepan and melt on a medium heat until the sugar has dissolved – stir frequently to stop anything from catching.
  3. Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes, stirring constantly so that the mixture doesn’t stick. It will be ready once it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture.
  4. Pour the caramel onto the shortbread base and leave to set for an hour in the fridge.
  5. Once set, melt the milk chocolate and pour over the caramel – melt the dark chocolate and pour over on top – swirl it into the milk chocolate with a skewer to form a pattern.
  6. Chill the Shortbread in the fridge for another 1-2 hours until the Chocolate has gone hard.
  7. Chop your Shortbread into small pieces and enjoy!


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