Best Vegan Millionaire Shortbread Recipe for Sweet Success

If you have a sweet tooth but follow a vegan lifestyle, finding the perfect treat that satisfies your cravings can be a challenge—until now! Vegan millionaire shortbread is a decadent, layered dessert that boasts a crisp buttery base, a luscious caramel middle, and a rich chocolate topping.

This classic indulgence has been lovingly reinvented using only plant-based ingredients, ensuring it’s just as delicious and satisfying as the traditional version. Whether you’re baking for a special occasion or simply looking to treat yourself, this recipe is guaranteed to impress.

Not only is this vegan millionaire shortbread incredibly tasty, but it’s also surprisingly simple to make. With everyday ingredients and easy-to-follow steps, you can create a luxurious, dairy-free treat that melts in your mouth.

Ready to dive into layers of crunchy, gooey, and chocolatey goodness? Let’s get baking!

Why You’ll Love This Recipe

This vegan millionaire shortbread recipe is perfect for anyone who loves a sweet, layered dessert with multiple textures. The shortbread base is crisp yet tender, the caramel layer is rich and buttery without any dairy, and the chocolate topping adds the perfect touch of indulgence.

It’s easy to make with simple pantry staples and requires no fancy vegan substitutes. Plus, the recipe is quite forgiving, making it ideal for both beginners and seasoned bakers.

Finally, it’s a crowd-pleaser! Whether you’re hosting a party or gifting some homemade sweets, everyone will be asking for the recipe.

Ingredients

• For the Shortbread Base:
• 1 cup (125g) all-purpose flour
• 1/4 cup (30g) powdered sugar
• 1/2 cup (115g) vegan butter, chilled and cubed
• 1/4 tsp salt
• For the Vegan Caramel:
• 1 cup (240ml) full-fat coconut milk
• 3/4 cup (150g) brown sugar
• 1/4 cup (60ml) maple syrup
• 1/4 cup (60g) vegan butter
• 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
• 1 tsp vanilla extract
• Pinch of salt
• For the Chocolate Topping:
• 1 cup (175g) dairy-free dark chocolate chips
• 1 tbsp coconut oil

Equipment

• 8×8 inch (20×20 cm) square baking pan
• Mixing bowls
• Measuring cups and spoons
• Whisk
• Spatula
• Small saucepan
• Knife for slicing
• Plastic wrap or parchment paper

Instructions

1. Prepare the Shortbread Base: Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper, leaving some overhang for easy removal later.
2. In a mixing bowl, combine the flour, powdered sugar, and salt. Add the chilled vegan butter cubes and use your fingertips or a pastry cutter to incorporate the butter until the mixture resembles coarse crumbs.
3. Press the shortbread dough evenly into the prepared pan using your hands or the back of a spoon. Bake for 18-20 minutes or until the edges turn a light golden brown. Remove from the oven and set aside to cool completely.
4. Make the Vegan Caramel: In a small saucepan over medium heat, combine the coconut milk, brown sugar, and maple syrup. Stir continuously until the sugar dissolves and the mixture begins to simmer.
5. Mix the cornstarch slurry into the saucepan and continue stirring. The caramel will thicken after a few minutes; once it reaches a thick but pourable consistency, remove from heat.
6. Stir in the vegan butter, vanilla extract, and a pinch of salt. Mix until smooth and glossy.
7. Pour the caramel evenly over the cooled shortbread base. Use a spatula to spread it out smoothly. Place the pan in the fridge to chill for at least 2 hours, or until the caramel layer firms up.
8. Prepare the Chocolate Topping: Melt the dairy-free chocolate chips and coconut oil together in a heatproof bowl over simmering water (double boiler method) or in short bursts in the microwave. Stir until fully melted and smooth.
9. Pour the melted chocolate over the chilled caramel layer and spread evenly. Return the pan to the fridge and chill for another hour or until the chocolate is set.
10. Serve: Once fully set, lift the shortbread out of the pan using the parchment overhang. Use a sharp knife to cut into squares. For clean cuts, warm the knife under hot water and wipe dry before slicing.

Tips & Variations

“Patience is key when making millionaire shortbread! Allow each layer to fully set before moving to the next for clean, distinct layers.”

• Use vegan butter with a high fat content for the best shortbread texture.
• Swap the coconut milk for oat or almond milk, but note the caramel may be less creamy.
• Add a pinch of sea salt on top of the chocolate for a salted caramel twist.
• Try sprinkling crushed nuts like hazelnuts or almonds between the caramel and chocolate layers for extra crunch.
• If you want to make mini bites, use a mini muffin tin to create individual millionaire shortbread portions.

Nutrition Facts

Serving Suggestions

Vegan millionaire shortbread is perfect served chilled or at room temperature alongside a cup of hot coffee or tea. For an extra special touch, pair it with a scoop of vegan vanilla ice cream or drizzle with vegan caramel sauce just before serving.

Hosting a holiday gathering or a casual get-together? Cut the shortbread into bite-sized squares and serve on a pretty platter for guests to grab easily.

They also make wonderful gifts when wrapped in parchment paper and tied with a ribbon.

Conclusion

This best vegan millionaire shortbread recipe is a must-try for anyone craving a luscious, layered dessert that’s entirely plant-based. The crisp shortbread base, indulgently creamy caramel, and rich chocolate topping make for a decadent treat that’s surprisingly easy to make at home.

With just a handful of simple ingredients, you’ll have a crowd-pleasing dessert perfect for any occasion or everyday indulgence.

Don’t forget to experiment with the tips and variations to make this recipe your own. If you loved this, be sure to check out other delicious recipes like the Lump Of Coal Recipe, the comforting Magic Dough Recipe, and the beautifully sweet Marzipan Challah Recipe.

Happy baking!

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