Dairy-Free Millionaire's Shortbread
Indulge in the luxurious layers of this *Dairy-Free Millionaire's Shortbread*, a plant-based twist on a classic treat that's every bit as rich and satisfying. Featuring a buttery coconut oil shortbread base, a luscious coconut milk caramel center, and a glossy dairy-free dark chocolate topping, this recipe is a true crowd-pleaser. Sweetened naturally with coconut sugar and maple syrup, it's also free from refined sugars, making it an indulgence with a wholesome touch. Perfect for vegans or anyone avoiding dairy, this impressive dessert is surprisingly simple to make, requiring just 20 minutes of prep time. Serve these elegant squares at gatherings, or enjoy them as a decadent snack with your favorite cup of tea. Whether you're following a plant-based diet or simply love innovative desserts, this dairy-free version of millionaire's shortbread deserves a permanent place in your recipe collection!
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Recipe Information
Ingredients
- 5 tablespoons Coconut oil
- 3 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 140 grams All-purpose flour
- 100 grams Coconut sugar
- 400 milliliters Canned coconut milk
- 0.25 teaspoon Sea salt
- 200 grams Dairy-free dark chocolate
- 2 tablespoons Almond butter
Instructions
Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
In a medium mixing bowl, melt 5 tablespoons of coconut oil. Stir in 3 tablespoons of maple syrup and 1 teaspoon of vanilla extract until well combined.
Add 140 grams of all-purpose flour to the wet ingredients and stir until a dough forms.
Press the dough evenly into the prepared baking pan. Use a fork to prick the surface to prevent bubbling.
Bake the shortbread base in the preheated oven for 15-18 minutes, or until lightly golden. Set aside to cool.
In a saucepan over medium heat, combine 100 grams of coconut sugar and the creamy portion of a 400-milliliter can of coconut milk.
Stirring constantly, bring the mixture to a boil, then reduce to a simmer. Continue stirring until the caramel thickens and darkens in color, about 20 minutes.
Stir in 0.25 teaspoon of sea salt, then pour the caramel over the cooled shortbread base. Spread evenly and let it set in the refrigerator for about 10 minutes.
In a microwave-safe bowl, combine 200 grams of dairy-free dark chocolate and 2 tablespoons of almond butter.
Melt the chocolate and almond butter together in 30-second intervals, stirring in between, until smooth.
Pour the melted chocolate mixture over the set caramel layer. Tilt the pan to ensure an even coating.
Chill the assembled shortbread in the refrigerator for at least 1 hour or until the chocolate is fully set.
Once set, lift the millionaire's shortbread out of the pan using the parchment paper and cut into 16 squares.
Store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
3918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.3 g | 334% | |
| Saturated Fat | 189.8 g | 949% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 674 mg | 29% | |
| Total Carbohydrate | 378.1 g | 137% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 214.8 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 2456 mg | 52% | |
*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.
