Once upon a time there was a dessert called Millionaire Shortbread. We wanted to make a version that was healthy and vegan and gluten free, but it felt wrong to give such a hippie dessert a name glorifying the most rapacious abusers of capitalism, especially on Labor Day, of all days. We workshopped the name. The People’s Shortbread? From Each According to His Abilities, to Each According to His Needs Shortbread? Ultimately we settled on the unglamorous, functional Proletariat Shortbread. It’s not fancy, but it gets the job done, just like the workers of the world. And I don’t know how successful we were on the healthy front, but this was certainly delicious.
1/2 cup almond meal
1/4 cup spelt flour
2 Tbsp + 1 Tsp coconut oil
1 Tbsp maple syrup
1/4 cup peanut butter
1/4 cup brown rice syrup
1/2 cup coconut milk
3/4 cup chocolate chips
Mix together almond meal, spelt flour, 2 Tbsp coconut oil, and maple syrup. Press into the bottom of a small oven safe baking dish. Bake at 350° F for 15 minutes.
Mix peanut butter, brown rice syrup, and remaining 1 Tsp coconut oil in food processor until smooth. Spread over cooled crust.
Heat coconut milk in the microwave for a minute. Pour over the chocolate chips in a medium bowl, wait a minute, and then stir up. Pour over caramel and cool in the fridge. Top with berries or whatever you need to make this feel healthier.