Foodie Friday: Brazillionaires Shortbread (Meridian recipe / Vegan)

This twist on the classic Billionaire's Shortbread makes good use of one of the most underrated types of nut butter (Brazil Nut Butter) and is easily made with just six ingredients.

I was in the mood for something that was a little bit biscuity, a little bit chocolatey and a little bit nutty the other day, and found this recipe online which ticked all of those boxes! Created by Meridian Foods, it uses their amazing Brazil Nut Butter as a tasty key ingredient, and no, this post isn't sponsored (although if Meridian want to get in touch, you guys know how to email me!), I just absolutely love Brazil Nut Butter and rarely see it mentioned anywhere, so I felt compelled to give it a shoutout!  

Although this recipe is a no-bake one, it does require some freezing time to set everything together, but it doesn't take too long and the results are well worth the wait. These are perfect for popping into your lunchbox or nibbling on when you're feeling peckish, and you can cut them up into bars or smaller chunks to suit your snacking needs.

Ingredients: (makes around 10-15 pieces depending on how big you want them)

• 100g Raw Whole Oats
• 100g Ground Almond
• 2tbsp Agave or Date Nectar
• 50g Coconut Oil
• 90g Brazil Nut Butter
• 100g vegan Dark Chocolate

Method:

• Line a loaf tin or similar sized tupperware with greaseproof paper. 
• Whizz the Oats in a blender until they are a similar consistency to the Ground Almonds. Add the Agave Nectar and the Ground Almonds to the blender, whizz again and then add 3 tbsp of cold water. Blend until the mixture starts to form clumps.
• Press the blended mixture into the lined tin and freeze while you make the next layer.
• Melt the Coconut Oil and combine with the Brazil Nut Butter. Spread over the frozen oat base and return the tin to the freezer.
• Break the Dark Chocolate up into chunks and place in a heatproof bowl over a pan of gently simmering water to melt. Once melted, remove from the heat and allow to cool for a few minutes.
• When the Brazil Nut layer has set, pour over the melted Dark Chocolate and spread to the edges. Place it back into the freezer for an hour. Remove and cut into bite-sized pieces. Enjoy!

Storage: Keep in the fridge in a sealed container for up to a week.

Have you ever tried Brazil Nut Butter?

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