100g chocolate- I used cheap lidl dark chocolate that’s dairy and soya free. Any chocolate will work so whatis your safe chocolate.
1 tablespoon of coconut oil – this makes it easier to spread in the mould.
You might need more/less chocolate depending on size of your moulds.
Use a brush and do a thin layer in mould.
When it sets, brush on another layer. Keep doing this until you are happy mould is fully covered. Hold up to the light to make sure there’s no missed bits.
Caramel
The cream from half a can of tinned coconut, this doesn’t need to be accurately measured.
100g brown sugar – white will also work but will slightly change the flavour
2 tablespoon of water
1 teaspoon vanilla essence
1 tbsp maple syrup/golden syrup
100g dairy free butter
Put all ingredients in to saucepan. Simmer on medium heat for 20/30 minutes until golden brown. Stir regularly. Leave to cool fully.
Once chocolate is set, fill with cold caramel.
Cover with more chocolate. Once fully set remove from moulds
** Dairy free and gluten free Millionaire Squares **
These are also soya free and egg free and vegan.
They are also suitable for freezing.
* Shortbread Base * 125g/1 cup gluten free plain flour 125g/1 cup cornflour 15ml/1 tbsp warm water 160g/¾ cup dairy free butter 90g/¾ cup icing sugar/powdered sugar
* Fudge layer * A can of condensed milk or Homemade condensed milk made with 1 can of coconut milk (400g) [Condensed coconut milk recipe] 300g/1½ cup brown sugar 125ml/½ cup of dairy free milk 150g/½ cup dairy free butter
* Chocolate layer * 150g/¾ cup dairy free and soya chocolate 1 tbsp coconut oil (optional) – this makes it easier to spread on top
METHOD
*Shortbread*
Preheat oven to 180 degrees Celsius
Mix the butter and sugar together
Sieve in the flour and mix well into butter and sugar mix.
Add water and bring mix together. Don’t over mix.
Press into lined tin (8cm Square tin) and bake for 25 minutes.
Remove from oven, put aside to cool.
*Fudge*
Put the condensed milk, sugar, milk and butter into a saucepan.
Stir constantly over a low heat until sugar melt, turn up heat and bring to the boil. Stir constantly to prevent burning. Allow it to boil for 15/20 minutes.
The mixture will thicken as the sugar and butter melts. Watch carefully as it can easily burn.
Leave a side for 5 minutes to cool slightly and then mix well. It should be thick but smooth. If it hasn’t thicken then bring back to boil for about 5 minutes and let it cool again and mix well.
Make sure it’s fully cool before putting on the shortbread. Spread across shortbread.
*Chocolate*
Melt chocolate (and coconut oil)
Ensure fudge is completely cold before spreading across it.
300g/3 cups gluten free self raising flour 75g/3 quarters cup cocoa powder 2 tsp baking powder 150g/4 quarters cup caster sugar 90ml/6 tblsp flavourless oil (sunflower/vegetable/rapeseed oil) 300ml/1&quarter cup milk (rice milk is best in vegan baking) 30ml/2 tblsp/45g golden syrup or maple syrup or honey
Method
Preheat fan oven to 180C/355F.
Sieve flour, cocoa powder and baking soda together. Add the sugar.
In another bowl whisk the milk, oil and syrup together.
Add the liquid to dry ingredients and mix well.
Pour into two lined or greases tin – 8 inch circular tins
Bake for 30 minutes, be careful not too over bake as it will dry out.
Leave to cool in the tins for at least 30 minutes, remove from tins and put on wire tray to cool fully.
When fully cool put buttercream in between cake layers.
80ml/third of a cup of milk (any alternative milk)
60ml/quarter cup of any flavourless oil
125ml/half cup yogurt
180g/1&half cup self raising gluten free flour
1 tsp baking powder
** Method **
Preheat oven to 180 degrees Celsius
Whisk the syrup, milk, oil and yogurt together. (This is an important step)
Add to the flour and baking powder.
Mix well but don’t over mix.
Fold in the fruit.
Get into oven as quickly as possible.
Put in bun cases, should make 12 muffins and bake for 20 minutes.
Alternatives – Add 50g strawberries
– Add 50g blueberries
– Add 50g dairy free chocolate
– Add 50g grated carrot
– Replace 50g of the flour with cocoa powder
Golden syrup
A question regularly asked is what is golden syrup? The following information is taken directly from Wikipedia.
Golden syrup or light treacle is a thick amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid. It is used in a variety of baking recipes and desserts. It has an appearance similar to honey and is often used as a substitute where honey is unavailable or prohibitively expensive.
It is not to be confused with amber corn syrup or amber refined sugar. Regular molasses, or dark treacle, has both a richer colour and a strong, distinctive flavour.
25ml golden syrup/maple syrup/corn syrup. 100g brown sugar 80ml milk (any alternative milk) 60ml oil 125ml yogurt (I use koko yogurt) 180g self raising flour (I use gluten free self raising flour) 1 tsp baking powder 100g dairy free chocolate chips or chocolate chunks
** Method **
Preheat oven to 180 degrees Celsius Whisk the syrup, milk, oil and yogurt together. Add to the sugar, flour and baking powder. Mix well. Carefully fold in the chocolate. Put in loaf tin and bake for 45/50 minutes.
Put into a lined cake tin and press down. Put aside to set.
Melt chocolate in bowl over saucepan of hot water. When chocolate is almost melted, add marshmallows. Mix well until marshmallows are fully melted and combined.
Add the warm water to chocolate mixture and mix well.
Place in fridge to cool.
Whip aquafad until stiff, it’ll take about 10 minutes. Add cold chocolate mixture.
Whip cream and add to chocolate mixture.
Spoon over biscuit mixture and place in fridge to set for at least 2 hours.
Alternative
Any biscuits can used including gluten free biscuits.
