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Caramel Apple Millionaire’s Shortbread (Gluten-Free, Paleo, Vegan)

by Georgie Young
on 10th October 2018
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Melt-in-the-mouth shortbread with a deliciously smooth apple-infused caramel, topped with a cheeky layer of dark chocolate. Perfect for Halloween parties!


Caramel Apple Millionaire’s Shortbread (Gluten-Free, Paleo, Vegan)

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5 - 1 review

Ingredients

  • For the Shortbread
  • 70g coconut flour
  • 40g ground almonds
  • 20g arrowroot powder (can be subbed for corn, sweet potato, or tapioca starch)
  • 30g coconut sugar
  • 20g xylitol or erythritol and stevia blend (sub for 30g coconut sugar if needed)
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 125g grass-fed organic butter or organic palm shortening (cubed, room temperature)
  • For the condensed milk
  • 2 tins / 800ml full fat coconut milk (preferably free from gums/additives)
  • 80ml agave nectar/coconut nectar/maple syrup/raw honey
  • 80ml xylitol/eryhtritol (if you don't have replace with agave/maple syrup)
  • For the apple Puree
  • 300g Bramley (cooking) apples (peeled, cored, and cubed)
  • For the Apple Caramel
  • 400g coconut condensed milk (see above recipe)
  • 300g apple puree (see above)
  • 120g grass-fed organic butter or organic palm shortening
  • 2 tsp ground cinnamon
  • 1/2 tsp sea salt
  • For the chocolate topping
  • 120g high quality dark chocolate (75% cocoa solids or above)
Prep Time
Serves
16

Instructions

  1. Line a loose-based brownie tin (20cm/8″x20cm/8″x6cm/1.5″) with greaseproof non-stick paper and set to one side. Pre-heat your oven to 170°C/325°F/gas 3. If using a fan assisted oven set it to 150°C.

  2. Place the dough hook into the bowl of your food processor and add the coconut sugar and xylitol, coconut flour, ground almonds, arrowroot starch, sea salt, and vanilla extract. Blend on LOW/DOUGH until fully combined. Add your softened butter (or palm shortening) and process again on LOW/DOUGH until the dough just begins to ball together. Do not blend any longer than this as the more you work the dough the less short it will be.

  3. Press into your lined tin in a nice even layer. Place your shortbread into the freezer for a for 10 minutes until firm. Remove the shortbread from the freezer and prick with a fork. Place onto the middle shelf of the oven and bake for 20 minutes until a light golden brown colour. Remove and leave to cool completely in the tin.

  4. Whilst your shortbread is cooking make your condensed milk. Place your coconut milk and agave nectar into a medium heavy bottomed pan. Place on a low heat and bring to a simmer. Gently simmer for 30-40 minutes until the coconut milk has darkened and thickened, stirring occasionally. The mixture should have reduced by roughly half. Leave to cool in the pan.

  5. Whilst your condensed milk is cooking add your peeled, chopped apple to a small pan and cover with water. Place a lid on top of the pan and bring to the boil, reduce to a simmer and cook the apple until softened. Drain in a fine mesh sieve and leave to cool for 10 minutes before adding to your Ninja Processor bowl, this time with the S blade.

  6. Once your apple has cooled puree using the FOOD PUREE setting on your Ninja Processer. Whisk into your cooled condensed milk and add your remaining caramel ingredients. Whisk until combined. Place on a low heat until the sugar has dissolved then up to a medium heat and bring to the boil. Reduce the heat and simmer, stirring continuously, for about 15-20 minutes or until the mixture has thickened and clings to the back of a spoon. Pour over the shortbread and leave to cool completely. You can place into the freezer to quicken the process.

  7. Whilst your caramel is cooling melt 100g of your chocolate in a double boiler/bain marie, be sure that the water doesn’t touch the bottom of the bowl. Leave to cool for 5 minutes then stir in the remaining 20g of chocolate. Leave to cool to room temperature before pouring over the caramel layer. Cool completely at room temperature – do not freeze.

  8. Using a hot, wet knife score lines into the set chocolate until it breaks through to the caramel. Wipe your knife using a clean damp cloth and carefully slice through to the base. be sure to wipe your knife clean after every cut. Make sure you slice whilst still in the tin then remove your slices carefully. Store in an airtight container for up to 5 days within the refrigerator.

    Notes

    Please note that the total weight of apples used is after peeling and coring.

    If your caramel splits and becomes oily, it’s likely that there was a sudden change in temperature. Make sure every ingredient is added at the start of the caramel being heated. This can be fixed however by whisking in a tsp of boiling hot water at a time or 1/4-1/2 tsp xanthan gum. Be sure to whisk rapidly until incorporated.

Georgie Young

Hi! I'm Georgie, a health and wellness freelance writer, fitness fanatic, recipe developer, and founder of the blog Greens of the Stone Age. I encourage modern day men and women to take a more holistic approach to their lifestyles, ditching their old toxic eating habits for colourful, fun, and healthy treats.
Read more posts by Georgie Young