Vegan millionaire's shortbread with pear

My big decision last weekend was how to reacquaint myself with my food processor. Mr Bite changed the plug over (Australian to UK) last week, and it was all ready to process away. I have been gathering bookmarks over the last few months for just this moment - a raw vegan millionaire's shortbread recipe, Kate's raw hazelnut caramel slice and Heather's raw carob cream squares, amongst others. How to choose?

Complicating matters, I also had some over ripe pears and the memory of my vegan caramel pear slice. In a mix and match moment, I took the millionaire's shortbread recipe and adapted it to include pears in the filling, and to use cashews and oats instead of almonds for the base.

The result? Food processor heaven. 

The only downside to this recipe, likely due to the pears, is that the filling is a little soft at room temperature. It is just right in the fridge, but too hard in the freezer. If you are eating these out of the fridge, you'll have no problem. If you want to leave them out at room temperature, freezing them briefly first may be worthwhile.

Vegan millionaire's shortbread with pear

A slightly lighter version of the caramel-filled, chocolate topped, sweet shortbread treat

Makes approximately 10 slices

Food processor required

Author: Bite-Sized Thoughts, adapted from a recipe for raw millionaire's shortbread on Natural Juice Junkie

Print recipe

Ingredients

Base layer

1/4 cup dates

1/2 cup cashews

1/4 cup rolled oats

2 tsp coconut oil, in liquid form

Caramel filling

Loosely packed 3/4 cup of ripe pear pieces without skin (equivalent to 2 small pears)

1/4 cup rice malt syrup or maple syrup

2 tbsp lucuma powder

1 tsp vanilla

3 tbsp coconut oil, in liquid form

Chocolate layer

3 tbsp cocoa powder

2 tbsp rice malt syrup or maple syrup

3 tbsp coconut oil, in liquid form

Method

Line a square baking tin with baking paper.

To make the base, combine the dates, cashews and rolled oats in a food processor and process until the mix resembles fine bread crumbs. Add the coconut oil with the food processor running, and process until just incorporated. 

Transfer the mix to your prepared tin and press down firmly to form the shortbread base. Place in the freezer while you make the caramel filling.

Process the pears in your food processor until pureed, and then add the rice malt syrup / maple syrup, lucuma powder, vanilla and coconut oil, Process until smooth. Pour over the prepared base and return the tin to the freezer while you make the chocolate layer.

Combine the cocoa, rice malt syrup / maple syrup and coconut oil in a small heat proof bowl, and stir until smooth. Heat over low heat if the mixture starts to clump.

Pour the chocolate over the top of the caramel layer and smooth out to form an even topping. Allow the shortbread to set in the freezer for 2 to 4 hours, or in the fridge overnight, before cutting into squares.

What is your favourite food processor treat, if you have one? I'm still eyeing off the other recipes on my bookmarks list!

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