Vegan Millionaire's Shortbread
Indulge in the rich decadence of Vegan Millionaire's Shortbread, a plant-based twist on the beloved classic dessert that's as luxurious as it is guilt-free. Featuring three irresistible layers—a buttery shortbread base made with coconut oil, a silky vegan caramel crafted from coconut milk and maple syrup, and a glossy topping of smooth dark chocolate—this treat is entirely dairy-free and packed with flavor. Perfect for entertaining, special occasions, or a simple indulgence, this recipe combines straightforward techniques with bold, vegan-friendly ingredients. Ready in just a few steps, it's a show-stopping dessert that's sure to impress anyone, vegan or not! Keywords: vegan millionaire's shortbread, plant-based dessert, dairy-free caramel, chocolate shortbread recipe, vegan baking ideas.
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Recipe Information
Ingredients
- 150 grams all-purpose flour
- 100 grams coconut oil, solid
- 50 grams caster sugar
- 400 milliliters coconut milk, canned
- 150 grams light brown sugar
- 2 tablespoons maple syrup
- 60 grams vegan butter
- 0.5 teaspoons sea salt
- 200 grams dark chocolate, vegan
- 1 tablespoon coconut oil
Instructions
Preheat your oven to 160°C (320°F) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
To make the shortbread base, combine the all-purpose flour, solid coconut oil, and caster sugar in a bowl. Use your fingers to rub the coconut oil into the flour until the mixture resembles breadcrumbs. Press this mixture firmly into the prepared baking pan to create an even layer.
Bake the shortbread in the preheated oven for 20 minutes or until lightly golden. Remove from the oven and allow it to cool completely in the pan.
While the base cools, prepare the caramel layer. In a medium saucepan, combine the coconut milk, light brown sugar, maple syrup, vegan butter, and sea salt. Bring to a boil over medium heat, stirring constantly.
Reduce the heat to medium-low and let the mixture simmer, stirring frequently, until it thickens into a caramel sauce, about 30-40 minutes. It should coat the back of a spoon.
Pour the caramel over the cooled shortbread, spreading it evenly. Refrigerate until set, about 1-2 hours.
For the chocolate topping, melt the vegan dark chocolate with 1 tablespoon of coconut oil in a heatproof bowl set over a pan of simmering water (double boiler), or melt in the microwave in short bursts, stirring frequently.
Once the chocolate is melted and smooth, pour it over the set caramel layer. Tilt the pan to spread the chocolate evenly over the caramel.
Refrigerate again until the chocolate is set, approximately 30 minutes.
Once set, remove the shortbread from the pan using the parchment overhang. Use a sharp knife to cut into 16 squares.
Store any leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
4901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 329.1 g | 422% | |
| Saturated Fat | 248.7 g | 1243% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1676 mg | 73% | |
| Total Carbohydrate | 490.2 g | 178% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 298.9 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 2408 mg | 51% | |
*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.
