Crispy Vegan Millionaire Shortbread Recipe

I would usually use dates for a millionaire shortbread but I saw this instagram post earlier, using peanut butter and biscoff which seems like the best idea ever! So inspired by @theeasyvegan_ on insta, I made my own version. Here's what I did:

I crushed digestive biscuits in a bowl while melting butter and coconut oil together in the microwave. 

I added the butter and coconut oil to the crushed digestives to combine the crumbs then pressed that into a baking tray with the bottom of the peanut butter jar, it was on hand and seemed like it would do the job, ha. I put that to chill in the fridge while I made the filling.

For the filling I used Biscoff Biscuit Spread, Smooth Peanut Butter and Agave Sweetener (honey alternative), I don't have any measurements for you as I just eyeballed it, apologises I know that is very unhelpful but I never measure ingredients out, I just start with what I think is enough and keep adding if its not, in this instance I just kept adding more ingredients until it looked to be enough to cover the base, so it depends on the size tray you're making.

 I then poured that onto the base and again, put it to chill in the fridge while I did the next step.

 
I ended up using a combo of different chocolate because I didn't have much left of each bar, I had Co-op's dark chocolate, Bournville and I added the Conscious organic raw chocolate orange and tangerine chocolate I received in my thevegankind subscription box, it was only a small bit but super rich chocolate so it made the chocolate have the perfect amount of orange taste.

I still didn't have enough chocolate, so I added coconut oil to thin the chocolate out, so I had lots more to spread around. I added most of the chocolate to the top layer but left a few spoonfuls aside for the next part.

I added cornflakes to the rest of the chocolate and mixed them 'til they were covered then put them into the chocolate layer.

At this point you'll probably just want to stick the spoon in and eat it already but hold on, I chilled mine in the freezer not only so it would be ready asap but the last time I made similar to this the base was a bit too crumbly, so I thought the freezer would set the base better. It worked out perfect. 

Now chop it up and get those instagram worthy shots... Or just eat it already! 

Enjoy x