Description
This vegan Tahini Caramel Millionaires Shortbread is a decadent layered dessert featuring a buttery shortbread crust, a silky tahini caramel middle, and a rich chocolate topping sprinkled with toasted sesame seeds. The recipe is entirely plant-based and gluten-free adaptable, combining nutty tahini with sweet maple syrup and coconut cream for a luscious caramel flavor. It’s perfect for an impressive dessert that is refined yet approachable, with a delightful balance of textures and flavors.
Ingredients
Scale
For the Crust
- 1 tablespoon milled flaxseed
- 2.5 teaspoons water
- 1 ½ cups all purpose flour (sub with gluten-free all purpose flour)
- 6 tablespoons vegan butter
- 2 tablespoons coconut sugar
- ¼ teaspoon sea salt
For the Tahini Caramel
- 1 ½ cups tahini
- ½ cup pure maple syrup
- 1 tablespoon coconut oil (solid)
- 4 tablespoons coconut cream
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
For the Topping
- 1 tablespoon sesame seeds
- 160 g vegan chocolate
- 1 tablespoon vegan butter
Instructions
- Preheat and prepare the pan: Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8-inch pan with oil or vegan butter, then line with parchment paper for easy removal.
- Make flax egg: Combine the milled flaxseed with 2.5 teaspoons of water in a bowl. Stir and allow it to sit for about 5 minutes until it forms a gel-like consistency to act as a binder for the crust dough.
- Prepare crust dough: In a food processor, blend the flax egg with flour, vegan butter, coconut sugar, and sea salt until the mixture comes together into a sticky dough.
- Form crust: Press the dough evenly into the prepared pan, smoothing the surface with a spatula or flat-bottomed glass. Prick the dough gently several times with a fork to prevent bubbling during baking.
- Bake crust: Place the crust in the preheated oven and bake for 15-18 minutes until it is slightly browned. Remove and let cool completely to room temperature.
- Make tahini caramel: Add tahini, maple syrup, coconut oil, coconut cream, vanilla extract, and sea salt to a food processor. Blitz the ingredients for a couple of minutes until the caramel is smooth and silky.
- Assemble caramel layer: Pour the tahini caramel evenly over the cooled crust, spreading it out with a spatula. Place the pan in the freezer for at least 4 hours, or preferably overnight, to let the caramel set firmly.
- Toast sesame seeds: Spread sesame seeds on a lined baking tray and bake in the oven at 175°C (350°F) for about 10 minutes until they are lightly browned and fragrant. Set aside to cool.
- Melt chocolate coating: Using a double boiler, gently melt the vegan chocolate and vegan butter together, stirring to combine thoroughly into a smooth mixture.
- Apply chocolate topping: Pour and spread the melted chocolate evenly over the set caramel layer. Immediately sprinkle the toasted sesame seeds over the top of the chocolate before it sets.
- Set and slice: Allow the entire shortbread to set at room temperature for at least 15 minutes. For neat slices, heat a sharp knife in boiling water, wipe it dry, and cut through the layers gently, letting the heat melt through.
- Storage: Store the shortbread in an airtight container in the refrigerator for 3-5 days. Alternatively, freeze any leftovers and thaw as needed for best texture and flavor.
Notes
- Using gluten-free flour makes this recipe suitable for gluten-free diets.
- The flax egg replaces conventional eggs, making this recipe vegan-friendly.
- Freezing the caramel layer before adding the chocolate topping is crucial for clean layers and easy slicing.
- Heating the knife before slicing ensures smooth, clean cuts without cracking the chocolate.
- Leftovers can be frozen for longer storage and thawed in the fridge before serving.
