Udos Caramel Shortbread
Thursday, 24 September, 2020

Udos Caramel Shortbread

Author: Lauren Lovatt


Shortbread Base:

150g gluten free oats

40g coconut sugar

30g Beyond Greens powder

85g water

45g hemp seeds

40g coconut oil, melted 

A large pinch salt


Hemp Caramel:

175g dates, soaked

95g nut milk

50g tahini

55g coconut oil, melted

1g vanilla

1g salt



180g bar vegan 75% chocolate 

2 tbsp udos oil 

125g nut milk

Pinch salt



First make the base. Place all the dry ingredients in a food processor and turn into a powder. Then stream in the water and oil so the moisture turns into a dough. This should roll easily into a ball without crumbling. 

One at the right consistency, taste to season it. It should be slightly sweet and biscuity.

Now press the base into a lined square tin while you make the next components.

For the caramel simply add the soaked dates to a food processor. Blend until smooth. Add the tahini, vanilla and nut milk and continue to blend until everything is well combined and caramel like. Finally stream in the oil. This helps it to set.

Spread over the base and put into the fridge while you made the ganache.

For the ganache grate or finely chop the chocolate and place into a heat proof bowl. Bring the milk up to a boil in a sauce pan and when boiling gradually pour over the chocolate, stirring to combine. This will melt the chocolate and turn it into a glossy ganache, finally add the Udos Ultimate Oil and stir once again seasoning with salt to taste.

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