Shortbread base with a creamy chocolate topping
Dairy free, soya free, egg free, nut free, peanut free and gluten free
*** BASE ***
75g plain flour (any flour will work, I use a gluten free flour mix).
50g cornflour
1 tbsp warm water
100g dairy free butter
50g icing sugar
Method
Preheat oven to 180 degrees celcuis
Mix all the ingredients together and spread on a 20cm square baking tray.
Bake for 20 minutes until it begins to colour.
Place in fridge to cool while you make the topping.
*** TOPPING ***
1 can (400ml) full fat coconut milk placed in fridge overnight and use cream from top
2 tbsp icing sugar (sieved to remove lumps) (extra may be needed if mixture doesn’t thicken)
150g dairy and soya free chocolate
Method
Melt the chocolate
Whisk the coconut milk and icing sugar together. Whisk at high speed for at least 5 minutes.
Fold in the melted chocolate but make sure the chocolate has cooled down.
If the mixture doesn’t thicken add another tablespoon of icing sugar and mix again.
Spread the chocolate mix over the cold base. Place in fridge for at least 2 hours before cutting/serving.
Alternatives:
- Add chocolate chips to cooled chocolate mix. If you have a safe white chocolate, white chocolate chips are nice through it.
- Add chopped walnuts or roast hazelnuts.
- Decorate with strawberries/raspberries.
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