Posted in Recipes on 14.03.2019
Vegan Millionaire Shortbread
prep: 30 mins / cook: 20 mins / inactive: 2 hours 0 mins / total: 2 hours 50 mins / quantity: 20 generous squares Print recipe?
This vegan millionaire shortbread has a rich and crumbly base base topped with sticky sweet caramel and divine vegan chocolate!
I used to love a Twix as a kid. Maybe it was because I felt like I was getting 2 sticky caramel covered chocolate bars for the price of one! And mum always chose Millionaire Shortbread if we ever stopped at a cafe for a cuppa and something sweet. Brownies for me. Flapjack for dad.
I think mum might have loved my vegan version of such a classic. The vegan shortbread base is rich and crumbly and about as shortbread like as actual shortbread – even minus the butter (thank you vegan butter!) I’ve also used tahini in this vegan shortbread because I’ve yet to find a recipe – sweet or savoury! – that isn’t improved by a dash of the wonderful sesame goop that is tahini!
The middle sandwich layer is just about as sweet, gooey and sticky as it’s supposed to be too. Just 4 ingredients and no boiling (and burning) of a sugar and cream concoction that requires a careful eye and precision timing. The coconut oil gives it the ‘set’. The dates and maple syrup give it that distinctive sweetness. And the almond butter brings everything together in a wonderful creamy richness that’s ooey gooey perfection.
The hardest part about this millionaire shortbread recipe is waiting for the layers to cool before adding the next one!
So whilst this might be an easy caramel shortbread recipe to actually make, it does require some time and patience! Grrr 😉
For the final layer I’ve used Doisy & Dam Maca, Vanilla and Cacao Nib chocolate. I can’t praise their range of vegan chocolate enough! They’re dark but not too bitter and I love their superfood injection. However, lets not kid ourselves that these Millionaire Shortbread are even remotely healthy! And 2 bars of chocolate is what’s needed for that thick layer because at this point there’s really no reason to scrimp on the chocolate. Go big or go home kids 😉
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Vegan Millionaire Shortbread
prep: 30 mins / cook: 20 mins / inactive: 2 hours 0 mins / total: 2 hours 50 mins / quantity: 20 generous squares
Ingredients
Shortbread Layer:
- 3/4 cup (150g) vegan spread or butter – I used Vitalite
- 1/4 cup (50g) peanut butter
- 1/4 cup (50g) tahini
- 1/2 cup (120g) golden caster sugar or coconut sugar
- 2 + 1/4 cups (300g) plain flour
Caramel Layer:
- 6 dates – stone removed
- 1/2 cup (120g) coconut oil
- 1/2 cup (120g) almond butter
- 1/4 cup (60g) maple syrup
- Food processor, upright blender or hand/stick blender
Chocolate Layer:
- 2 x 80g bars Doisy & Dam Maca, Vanilla & Cacao Nibs
Instructions
- 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!
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2 Comments
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Hello there! I’m Sam, former Michelin star pastry chef and now your go-to vegan foodie on a mission to make plant-based eating a deliciously easy adventure! From cozy comfort foods to vibrant salads and decadent desserts, there’s something for everyone in my kitchen.
Whether you’re cooking for one or for a houseful I believe food doesn’t have to be complicated to be full of FLAVOUR and I want to show you how. I’ve been a rigorous meal planner for over a decade whilst embracing seasonal ingredients (because that’s where the real flavour is!)
I’m also a dedicated dog mum to Nooch and Baxter and enjoy cooking them homemade treats (many of which are posted here) when I’m not screaming at the tennis or devouring fantasy fiction.
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Hi there, this looks great! Did you use fresh or dried dates?
Hi Alison, thank you! I used dried dates (would love to try it with fresh ones though!)