INGREDIENTS

for the shortbread:
2 cups oats
2 tbsp coconut oil
2 tbsp almond butter
2 tbsp maple syrup
pinch salt

for the caramel: 
1.5 cups dates
1 banana
1 tbsp almond butter
2 tbsp coconut oil
1/4 cup water

for the coconut ganache:
1/4 cup coconut oil
1/4 cup raw cocoa powder
2 tbsp maple syrup

DIRECTIONS

Place the oats into the food processor and blend until they have turned in to a fine flour. Add the coconut oil, almond butter,maple syrup and salt and process to combine.

Press the mix firmly in to the bottom of a baking tray (I find my brownie tin works perfectly) lined with baking paper. Place in the freezer.

Put all the caramel ingredients in to the food processor and blend until a smooth paste has formed. This may take a few minutes.

Remove the shortbread layer from the freezer and spread the caramel evenly over the top. Return to the freezer for at least 30 minutes.

Make the ganache by melting the coconut oil in a small saucepan on a low heat then stirring in cocoa powder and maple syrup.

Remove the shortbread & caramel from the freezer and pour over the ganache. Return to the freezer to set.

When you are ready to serve remove from the freezer. Run a sharp knife in hot water and cut carefully into small squares. Store the vegan millionaires shortbread in the freezer (make sure you store them in the freezer until you are almost ready to eat them as they get seriously messy at room temperature).