I admit it is not really reasonable…but what do you of the times you really need/want of this kind of small delicacy ! In addition, these peanuts millionaire shortbreads are gluten-free and vegan, and almost flawless (sugar, full milk, coconut, chocolate ultra black…) while it is fun and we forget a little the jersey (yes, because we are all beautiful as we are)! I had peanuts after my tart peanut and caramel, and as I said that caramel and peanut was a good cleaning, I tried a version a little different of millionaire shortbread classic. And what can I say… not much (yes you don’t talk with your mouth full !), apart from that this is the kind of dessert is downright decadent, fudge, shortbread and crunchy… the happiness what !

Peanuts millionaire shortbread

To 1 square pan Save Print Ingredients

  • FOR THE BASIC SHORTBREAD
  • 110 g of flour of coconut
  • 100 g of wholemeal rice flour
  • 170 g margarine vegetable
  • 60 g of sugar cane full
  • 1 teaspoon of baking
  • 1 pinch of fleur de sel
  • FOR THE CARAMEL PEANUTS
  • 250 g of roasted peanuts, unsalted
  • 300 g of sugar cane blonde
  • 25 cl of cream of coconut
  • 1 vanilla pod
  • 2 pinches of fleur de sel
  • FOR THE CHOCOLATE
  • 340 g of good dark chocolate 70%
  • 1 teaspoon of coconut oil

 

Preparation

  • Preheat the oven to 180°.
  • Sand the margarine, flour, sugar, baking soda and salt together with your fingers to obtain a homogeneous paste. Line a square pan with parchment paper and add the dough to shortbread. Prick the bottom with a fork. Bake for 5 minutes, then turn down the oven to 150° and cook for 35 min. Let cool and then sprinkle the peanuts on top.
  • Bring the coconut cream to a boil, make a caramel and dry with the sugar. When the caramel is golden, add off the heat the coconut cream, stirring well. Then add the sea salt and put to cook until a caramel thick spoon. Pour the caramel over the shortbread cools and put in a cool 30 minutes minimum.
  • Melt the chocolate in a bain-marie with the coconut oil and pour over the layer of caramel as it cools. Level the surface and refrigerate before cutting.

 

Written by Doc

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