Description
This Vegan Millionaire Shortbread is a luscious, gluten-free treat featuring a crunchy almond-based crust, rich coconut caramel, and a smooth dark chocolate topping sprinkled with flaky sea salt. Perfect for vegan dessert lovers seeking a decadent yet dairy-free and gluten-free indulgence.
Ingredients
Scale
Crust
- 400 g ground almonds (or 300 g plain flour)
- 125 g vegan butter (or 200 g if using plain flour)
- 60 g soft brown sugar
- ¼ teaspoon sea salt (optional)
Caramel
- 320 g sweetened condensed coconut milk (or 400 g for gooey caramel)
- 180 g vegan butter
- 90 g soft brown sugar
- 90 g granulated sugar
- ½ tsp sea salt (optional)
- 1 tsp vanilla extract (optional)
Chocolate Coating
- 180 g vegan dark chocolate
- 30 g vegan butter
- Flaky sea salt (for garnish)
Instructions
- Prepare: Preheat the oven to 175°C (350°F). Lightly grease an 8″ square or 9″ rectangular pan with vegan butter or oil and line with parchment paper.
- Make the crust: In a food processor, blend ground almonds (or plain flour), vegan butter, soft brown sugar, and sea salt until a dough forms. Press this dough evenly into the pan base. Cover with parchment paper and press down firmly using a flat-bottomed glass, then remove the parchment and prick the dough several times with a fork.
- Bake the crust: Bake for 14-15 minutes (15-18 minutes if using plain flour) until slightly golden. Allow to cool completely to room temperature.
- Make the caramel: In a saucepan, melt the sweetened condensed coconut milk, vegan butter, soft brown sugar, and granulated sugar over medium heat. Stir continuously, monitoring with a candy thermometer until the mixture reaches 120°C (248°F). Remove from heat, stir in sea salt and vanilla extract if using, and let cool slightly for 5 minutes.
- Assemble the caramel layer: Pour the caramel evenly over the cooled shortbread base. Let it come to room temperature before refrigerating for at least 3 hours or overnight to set firmly.
- Prepare the chocolate topping: Melt vegan dark chocolate and butter together over a double boiler, stirring until smooth. Spread the melted chocolate evenly over the set caramel layer. Sprinkle flaky sea salt on top.
- Serve: Allow the slice to set at room temperature for at least 15 minutes before slicing. Use a sharp knife and cut slowly, pressing down firmly to cut through the chocolate, caramel, and crust layers cleanly.
- Store: Keep in an airtight container in the refrigerator for up to a week, or freeze for longer storage. If frozen, allow to defrost for 1-2 hours before serving.
Notes
- For gooier caramel, use 400 g sweetened condensed coconut milk instead of 320 g.
- If substituting plain flour for ground almonds, increase vegan butter in the crust to 200 g and extend bake time to 15-18 minutes.
- Sea salt is optional but recommended for enhancing flavor layers.
- Use a candy thermometer to ensure caramel reaches the perfect temperature for setting.
- Double boiler method avoids burning chocolate, resulting in smooth topping.
- Allowing bars to set fully in the fridge before slicing ensures clean and neat pieces.
