Eats by Ella’s Maple Mini Egg Millionaire’s Shortbread

For the shortbread base:

• 150g plain flour
• Pinch of salt
• ½ tsp vanilla extract
• 1 tbsp pure maple syrup (preferably dark syrup its robust taste)
• 95g vegan butter
• 55g maple sugar

For the date, caramel and maple coating:

• 1 ¼ cups pitted dates, soaked
• 85ml coconut milk
• 30ml pure maple syrup (preferably dark syrup its robust taste)
• 50ml coconut oil
• Pinch of salt
• ½ tsp vanilla extract

For the dark chocolate coating:

• 160g dark chocolate
• 1 tsp coconut oil
• Vegan-friendly chocolate mini eggs

To make the date, caramel and maple coating:

1. Prepare the dates by soaking them in boiling water for at least 1 hour.
2. Drain the dates and set aside to cool.
3. Once cool, blend the dates with the other ingredients until smooth and refrigerate to set.

To make the shortbread base:

1. Preheat oven to 185°C conventional / 165°C fan-assisted.
2. Whisk the butter, maple sugar, maple syrup and vanilla extract together until fluffy. Then, fold in the flour and salt.
3. Form into a dough, press into a lined square baking tin and flatten down.
4. Bake for 15 – 16 minutes.
5. Leave to cool.

Assembly:

1. Once the shortbread has cooled, top with the date, maple and caramel coating.
2. Melt the chocolate and coconut oil together and pour an even layer over the date, maple and caramel coating.
3. Top with vegan chocolate mini eggs and refrigerate until set.
4. Slice and serve.