Vegan Millionaire Shortbread
Indulge in the perfect balance of guilt-free decadence with this Vegan Millionaire Shortbread recipe! Featuring a crumbly almond and coconut flour base, a luscious date and peanut butter caramel layer, and a rich dairy-free chocolate topping, this dessert is as indulgent as it is wholesome. Made entirely with plant-based ingredients, it's a healthier twist on the classic treat, utilizing natural sweeteners like maple syrup for a confection that’s both satisfying and refined-sugar-free. With easy step-by-step instructions and minimal baking time, this layered vegan dessert is ideal for anyone seeking to impress with a dairy-free, gluten-free, and drool-worthy showstopper. Perfect for sharing—or savoring solo—these vegan shortbread squares are guaranteed to elevate your dessert game!
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Recipe Information
Ingredients
- 150 g Almond flour
- 50 g Coconut flour
- 100 g Coconut oil
- 60 ml Maple syrup
- 300 g Medjool dates, pitted
- 100 g Peanut butter
- 100 g Canned coconut milk (solid part)
- 1 tsp Vanilla extract
- 0.5 tsp Sea salt
- 150 g Dark chocolate (dairy-free)
- 60 ml Coconut cream
Instructions
Preheat your oven to 180°C (350°F) and line an 8-inch square baking pan with parchment paper.
To prepare the shortbread base, melt the coconut oil in a saucepan over low heat. In a mixing bowl, combine the almond flour, coconut flour, melted coconut oil, and maple syrup. Stir until you get a uniform dough.
Press the dough evenly into the bottom of the prepared baking pan. Bake for 10-12 minutes until lightly golden. Let it cool in the pan.
For the caramel layer, blend the pitted dates, peanut butter, coconut milk (solid part), vanilla extract, and sea salt in a food processor until smooth and creamy. You may add a tablespoon of water if the mixture is too thick.
Spread the caramel evenly over the cooled shortbread base and place the pan in the fridge to chill for about 1 hour.
To make the chocolate topping, melt the dark chocolate and coconut cream together in a heatproof bowl over simmering water (double boiler method) or in short bursts in the microwave. Stir until smooth and glossy.
Pour the melted chocolate over the chilled caramel layer, spreading it evenly with a spatula. Return the pan to the fridge and let it sit until the chocolate is set, about 1-2 hours.
Once fully set, remove the shortbread from the pan using the parchment paper edges. Cut into 12 squares using a sharp knife.
Serve and enjoy your Vegan Millionaire Shortbread. Store any leftovers in an airtight container in the refrigerator.
Nutrition Facts
Calories |
4850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.3 g | 402% | |
| Saturated Fat | 163.5 g | 818% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 493.2 g | 179% | |
| Dietary Fiber | 72.7 g | 260% | |
| Total Sugars | 379.3 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 672 mg | 52% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 4117 mg | 88% | |
*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.
