Vegan shortbread with chocolate ganache and caramel

Ingredients for 1 servings:

• 170 g dark chocolate
• 120 ml coconut milk
• 20 g powdered sugar
• 1 tsp instant coffee powder
• 1 packet of vanilla sugar
• 170 g butter substitute or margarine
• 100 g sugar
• 275 g flour
• 1 orange(s)
• 500 ml almond milk (almond drink)
• 60 g sugar
• 100 ml condensed milk, see instructions
• 17 g butter substitute or margarine
• 17 g brown sugar
• ½ tsp salt
• 100 g sugar
• e.g. sea salt

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours

makes approx. 18 shortbreads

For the ganache, chop the chocolate into small pieces and add it to a tall mixing bowl with the powdered sugar. In a small saucepan, heat the coconut milk over medium heat until it just boils. Stir in the instant coffee until dissolved. Pour the hot coconut milk over the chocolate and mix until smooth. Refrigerate and let set for at least 2 hours. For the shortbread, wash the orange thoroughly and grate the zest. In a bowl, beat the margarine, sugar, vanilla sugar, and orange zest with a hand mixer until fluffy. Add the flour and knead everything again until you have a smooth dough. Roll out the dough to about 1 cm thick and cut into rectangles about 3 cm wide and 8 cm long. This dough will make about 18 pieces, depending on the desired length and width. Just remember to adjust the baking time accordingly. Use a toothpick to poke three air holes into each shortbread. Place on a baking sheet lined with baking paper and let rest in the refrigerator for 30-40 minutes. Bake in a preheated oven at 190°C (top/bottom heat) for approx. 15-20 minutes on the middle rack, or until lightly golden brown. Return the baked shortbreads to the refrigerator for about 30 minutes to cool, otherwise the ganache will not set. After the cooling time, beat the ganache with a hand mixer until it becomes creamy again. Spoon the desired amount onto each chilled shortbread and spread evenly. Return to the refrigerator. For the vegan condensed milk, preheat a large saucepan over high heat and bring the almond milk to a boil. Add the sugar. Cook for approx. 20-30 minutes, stirring constantly, until thickened. When the condensed milk begins to thicken, stir constantly for the last few minutes. The right consistency is achieved when the condensed milk resembles runny cream. Remove the pan from the stove and let it cool slightly; this will thicken the condensed milk even more. The condensed milk can be left in the pan to cool, then the pan can be reused for the caramel. To make the caramel, add the margarine and sugar to the condensed milk. Melt over low to medium heat until smooth. Add salt and stir in. Increase the heat to medium and bring the caramel to a boil briefly, stirring constantly. Cook for longer or shorter depending on the desired consistency. The longer the cooking time, the firmer the caramel will be. Do not cook for longer than 5 minutes, otherwise it will become toffee-like and creamy. Drizzle the warm caramel in strands over the ganache-covered shortbread. Decorate with the caramel flakes and chill again. For the caramel flakes (optional), cover the bottom of a small saucepan with sugar and let it melt over medium heat, swirling the pan occasionally. Gradually add the rest of the sugar, stirring constantly. Here, you have to be careful not to add too much sugar at once, so the caramel doesn’t cool quickly and become lumpy. Once all the sugar has melted, quickly pour it onto a baking sheet lined with parchment paper and spread it thinly. Sprinkle with sea salt to taste. When the caramel has hardened, break it into small pieces and use it for decoration.