If you’re all about the chocolate and nuts combo, you’ll love this Brazillionaire’s shortbread recipe. It’s a fabulously-rich take on the classic chocolate millionaire bars, but it’s been given a Brazil nut twist.
Ingredients (serves 18) 100g raw whole oats
100g ground almonds
2tbsp agave nectar
70g coconut oil, melted
90g Meridian brazil nut butter
100g vegan chocolate
Method Line a loaf tin (or similar-sized Tupperware) with greaseproof paper. Whizz the oats in a blender until they are a similar consistency to the ground almonds. Add the almonds and agave and whizz again, then add two tablespoons of water and blend until the mixture starts to form clumps. Press the mixture into the prepared tin then freeze while you make the next layer. Melt the coconut oil and combine 50g with the brazil nut butter, spread it over the oat base and return to the freezer. Carefully melt the chocolate in a bowl over a pan of barely simmering water. Once completely melted, remove the bowl from the pan, stir in the remaining coconut oil and allow to cool for a few minutes. When the nut layer has set, pour the chocolate over the top and spread to the edges. Put in the fridge until everything is firm. Cut into bite-size pieces and serve. Store in the fridge.
