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Vegan Peanut Butter aLotus Spread Millionaire Shortbread

Prep time: 20 mins
Cook time: 5-6 minutes
Makes: 8-10
Our answer to a vegan version of Reese’s peanut butter cups, but with a shortbread base - what’s not to love! High in energy and protein, these are both a delicious dessert and a great post-work out treat.
Posted on 23/09/22 by Emma
EquipmentKitchen scalesOven trayMixing bowlWooden spoonBaking tin (20cm brownie tin)Greaseproof paperTins (as weights)Small saucepanSmall heatproof bowlSharp knife
IngredientsPlease wash all fresh ingredients before use


75g oats

60g ground almonds


1tbsp maple syrup 


2tbsp coconut oil



50g coconut oil 

30g maple syrup

100g peanut butter

Pinch of salt


100g lotus spread

150g chocolate

Before you start

Preheat the oven to 180°C/ 360°F/ Gas 6.



To make the bottom layer, put the oats and almonds onto an oven tray and toast in the oven for 5-6 minutes or until golden. Remove from the oven and allow to cool slightly. In a mixing bowl, mix together the maple syrup and coconut oil, then add in your oats and almonds and mix together. 


Line a baking tin with greaseproof paper, add the mixture and then press the mixture down so you get a good even layer. Add another layer of greaseproof on top and place a tray on top with a few tins on it to weigh it down. 


Put the mixture into the fridge and chill for at least 30 mins, ideally a couple of hours. Then remove from the fridge.


For the middle layer, in a small saucepan, heat the coconut oil, maple syrup, salt and peanut butter together on a low heat, then pour this over the set oat and almond mix. Place back into the fridge and chill until set, 45 mins - 1 hour. 


For the top layer, melt your chocolate in a small heatproof bowl over a saucepan of boiling water and pour over the set mix. Then heat your lotus spread (in a small heatproof bowl in the microwave for 10-15 seconds until it runs easily off a spoon) and pour over your chocolate to make your desired pattern.


Place in the refrigerator to set for at least 2 hours.


Once set, slice carefully. Serve chilled.

Another way you can melt the chocolate is in the microwave. Heat it for 20s on full power and then stir. If necessary, return to the microwave for 10s at a time (stirring in between) until melted.
Store leftover bars in a covered container in the fridge, they will last for up to a week! Leftover bars can also be stored in the freezer in a freezer friendly container.
To prevent the chocolate top layer from cracking when slicing, run the sharp knife under hot water and wipe dry before slicing. Alternatively, let the millionaire shortbread sit at room temperature for 10 minutes before slicing.
You can add whole/crushed nuts to the base of the bars for a more crunchy texture.
Sprinkle the top of the bars with pistachios or dried fruit before setting in the fridge for some extra pizazz!