Dairy-Free Millionaire Shortbread
Indulge in the decadent layers of Dairy-Free Millionaire Shortbread, a classic treat reimagined for a dairy-free lifestyle! This recipe features a buttery coconut oil shortbread base, a luscious homemade caramel crafted from coconut milk and maple syrup, and a rich, velvety topping of dairy-free dark chocolate. Perfect for those with dietary restrictions, this recipe showcases the natural sweetness of coconut sugar and maple syrup while maintaining the indulgent charm of the original. With a prep time of just 30 minutes, it’s a simple yet impressive dessert ideal for sharing—or savoring solo. Whether you're vegan, lactose-intolerant, or simply looking to try a healthier twist on a timeless dessert, this deliciously layered masterpiece is pure bliss in every bite.
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Recipe Information
Ingredients
- 150 grams Coconut oil, solid
- 50 grams Coconut sugar
- 180 grams All-purpose flour
- 1 teaspoon Salt
- 400 milliliters Coconut milk, full fat
- 150 milliliters Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Cornstarch
- 2 tablespoons Cold water
- 250 grams Dairy-free dark chocolate
- 1 tablespoon Coconut oil, melted
Instructions
Preheat your oven to 180°C (350°F). Line an 8-inch square baking tin with parchment paper.
In a mixing bowl, beat together the solid coconut oil and coconut sugar until well combined.
Add the all-purpose flour and salt to the mixture and mix until it forms a crumbly dough.
Press the dough evenly into the bottom of the prepared baking tin, ensuring a compact and even layer.
Bake the shortbread base for 20 minutes or until lightly golden. Remove from oven and allow to cool.
For the caramel layer, in a saucepan over medium heat, combine coconut milk and maple syrup. Stir continuously until it begins to thicken, approximately 20 minutes.
Mix cornstarch with cold water in a small bowl until smooth. Add this slurry to the caramel mixture, stirring constantly until the caramel reaches a cream-like consistency.
Stir in vanilla extract, remove from heat, and allow to cool for a few minutes.
Pour the caramel over the cooled shortbread base and spread evenly. Chill in the refrigerator until the caramel is firm, about 1 hour.
For the chocolate topping, melt the dairy-free dark chocolate and melted coconut oil together using a double boiler or microwave in short bursts, stirring frequently.
Pour the melted chocolate over the set caramel layer and spread evenly with a spatula.
Chill the shortbread in the refrigerator until the chocolate has completely set, about 30 minutes.
Once set, remove from the fridge and let sit for 5 minutes at room temperature. Cut into 16 squares with a sharp knife, and serve.
Nutrition Facts
Calories |
5152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 355.8 g | 456% | |
| Saturated Fat | 276.3 g | 1382% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2047 mg | 89% | |
| Total Carbohydrate | 488.7 g | 178% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 270.6 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 40.2 mg | 223% | |
| Potassium | 2594 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
