for 24 pieces

Dough

125 g	rolled oats
125 g	ground almonds
60 ml	maple syrup
2 ½ tbsp	coconut oil
1 tsp	bourbon vanilla powder
1 tbsp	water, if necessary

Date layer

300 g	Medjool date, pitted
4 tbsp	white almond cream
2 tbsp	water
1 tbsp	coconut oil
½ tbsp	bourbon vanilla powder

Chocolate layer

200 g

vegan milk chocolate

How it's done

Dough

Blitz the oat flakes in a food processor or mixer. Add the almonds, maple syrup, coconut oil and vanilla, continue to mix until a firm dough forms (add a little water if necessary). Transfer the dough to the tray and flatten by hand. Place the tray in the freezer for approx. 30 mins.

Date layer

Puree the dates in a food processor or mixer. Add the remaining ingredients, continue to puree until a homogeneous texture is achieved. Spread the mixture on top of the dough in the tray and smooth down with a spatula. Return to the freezer for approx. 20 mins.

Chocolate layer

Melt the chocolate in a bain-marie, stir until smooth and pour on top of the date layer, spread with the back of a spoon. Return the tray to the freezer for approx. 20 mins.

Remove the tray from the freezer, leave to stand at room temperature for approx. 15-20 mins., cut the shortbread into 24 pieces.

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