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Lauren Lovatt’s Vegan Cardamom and Rose Caramel Shortbread

 

Craving a sweet treat that won’t break your Veganuary vow?

Treat yourself to this mouth-watering plant-based snack, made with the right balance of ingredients to calm and lift your mood.
We’ve teamed up with Lauren Lovatt, plant-based chef and entrepreneur, dedicated to delicious food specifically designed to feed your mind.
 
This caramel shortbread, using ingredients like rose, cardamon, hemp and oats, naturally sooths and compliments a relaxing day or night in.
 
Cardamom Shortbread
150g Gf oats
85g Hemp seeds
40g coconut sugar
2 tbsp water
2 tbsp coconut oil, melted 1⁄4 tsp cardamom powder 1⁄4 tsp salt
 
Tahini Caramel:
175g dates, soaked 100g Tahini
55g coconut oil, melted 1⁄4 tsp vanilla extract
1⁄4 tsp salt
 
Rose Ganache
180g bar vegan 75%chocolate 200 ml Boiling water
2 tbsp olive oil
1 tbsp rose extract
 
Method:
First make the base. Place all the oats, coconut sugar and cardamom into 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. Once at the right consistency, add the hemp seeds, keeping their texture, and mix once more. Taste for seasoning. It should be slightly sweet and biscuity.
Line a small square tin or Tupperware with a piece of baking parchment that is higher than the tin so you can easily pull out the shortbread at the end. Press the shortbread neatly into a 1cm flat layer and place in the fridge while you make the next layers.
 
For the caramel first take the dates from the water, keeping 1/2 cup a water for this mixture. Then add the soaked dates and water to a food processor and blend until smooth. Add tahini and blend until everything is well combined and caramel like. Finally stream in the oil, vanilla and salt and blend again
Spread the tahini caramel over the base and put it back into the fridge while you make the ganache.
 
For the ganache grate or finely chop the chocolate and place into a heatproof bowl with the olive oil. Bring the water up to a boil in a saucepan and when the water is boiling gradually pour over the chocolate stirring to combine. This will begin to melt the chocolate, stir continuously until you have a glossy ganache. Finally add the rose water and salt and taste to check you are happy. Depending on your chocolate you may like to add a little maple syrup.
Pour the ganache over the lightly set caramel and leave to set for at least 3-4 hours until set.
 
Keep this shortbread in a sealed container the fridge for up to one week, if it lasts that long. Cut into squares or rectangles and enjoy!
  
Recipe adapted from Plant Academy Plant One Online, an online course in Plant Food fundamentals.
 
Follow Lauren Lovatt on Instagram for more delicious plant-based recipes with a mind food focus.
 
Photograph by Sara Kiyo Popowa, @shisodelicious