Put the 6 stoned dates into a heatproof bowl or jug and cover with boiling water. Set aside
Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and line a 9 x 7 inch (20 x 18 cm) tray with baking parchment
To make the shortbread, put the vegan butter, peanut butter, tahini and coconut sugar into a large bowl or the bowl of a stand mixer
Beat together until well mixed and creamy
Stir in the flour until just mixed together. It will seem fairly dry and crumbly but don't worry!
Tip into your prepared tin and flatten, pushing into the corners until it's all evenly spread out. Spike a few holes all over with a fork
Bake for 20 minutes until just firm and lightly golden. Leave in the tin to cool
While the shortbread is baking melt together the coconut oil and almond butter over a low heat until just melted. Stir in the maple syrup
Drain the water off the dates then add to the pan. You can now either tip the whole lot into a food processor or blender cup and whizz till smooth or use a hand/stick blender to the mixture in the saucepan
Once you've whizzed until completely smooth pour over the shortbread and leave until cool enough to put the whole tray into the fridge to set
Once it's set melt the chocolate in a microwave or over a bain-marie (a heatproof bowl set over a pan of barely simmering water)
Pour the melted chocolate over the caramel layer then return to the fridge for 10-15 minutes to set the chocolate
Carefully remove the shortbread from the tin and cut into generous squares. Store in an airtight container in the fridge. You can store at room temperature but the caramel will be quite squidgy soft!
Recipe by The Cook & Him at https://www.thecookandhim.com/recipes/vegan-millionaire-shortbread/