Best Vegan Caramel Shortbread Recipe for Sweet Cravings

Indulging in a sweet treat that’s both delicious and cruelty-free has never been easier with this best vegan caramel shortbread recipe. Combining the buttery richness of shortbread with a luscious layer of vegan caramel and a sprinkle of flaky sea salt, this dessert is a crowd-pleaser for vegans and non-vegans alike.

Whether you’re looking for a comforting homemade snack or a decadent dessert for your next gathering, these bars offer the perfect balance of texture and flavor. Plus, making them from scratch means you can enjoy the purest ingredients without the preservatives or additives found in store-bought versions.

This recipe is straightforward, uses simple pantry staples, and yields a batch of irresistibly soft and chewy caramel shortbread that melts in your mouth. So, grab your apron, and let’s dive into creating a vegan caramel shortbread that will soon become your go-to sweet treat!

Why You’ll Love This Recipe

This vegan caramel shortbread is a delightful treat for many reasons. First, it’s entirely plant-based, meaning no dairy or eggs are involved, making it suitable for vegans and those with lactose intolerance.

The shortbread base is perfectly crumbly and buttery thanks to vegan butter, creating a melt-in-your-mouth texture that pairs beautifully with the silky caramel layer.

The caramel itself is rich, creamy, and naturally sweetened with coconut milk and brown sugar, avoiding the use of artificial ingredients. This recipe is also incredibly versatile; you can customize the toppings or adjust the sweetness to your liking.

Plus, it’s great for meal prepping or gifting during the holidays!

Finally, this recipe is easy to follow, requiring minimal equipment and ingredients. Whether you’re a seasoned baker or just starting, you’ll find this recipe both rewarding and satisfying.

Ingredients

• For the Shortbread Base:
• 1 cup (225g) vegan butter, softened
• 1/2 cup (100g) granulated sugar
• 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt
• For the Vegan Caramel:
• 1 cup (240ml) full-fat coconut milk
• 1 cup (200g) light brown sugar, packed
• 1/4 cup (60ml) maple syrup
• 1/4 cup (60g) vegan butter
• 1 teaspoon vanilla extract
• Pinch of salt
• Topping:
• Flaky sea salt, for sprinkling

Equipment

• 8×8 inch (20×20 cm) baking pan
• Parchment paper or silicone baking mat
• Mixing bowls
• Electric mixer or wooden spoon
• Saucepan
• Spatula
• Measuring cups and spoons
• Whisk

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 large mixing bowl, cream together the vegan butter and granulated sugar until light and fluffy using an electric mixer or wooden spoon.
3. Gradually add the flour and salt, mixing gently until the dough comes together but is still crumbly. Avoid over-mixing to keep the shortbread tender.
4. Press the dough evenly into the prepared pan, making sure to create a smooth, flat surface.
5. Bake the shortbread base for 20-25 minutes or until it’s lightly golden around the edges. Remove from the oven and set aside to cool.
6. Make the Vegan Caramel: In a medium saucepan, combine the coconut milk, brown sugar, and maple syrup over medium heat.
7. Bring the mixture to a gentle boil, stirring constantly to dissolve the sugar.
8. Reduce the heat and let it simmer for 15-20 minutes, stirring frequently, until the mixture thickens and turns a rich amber color.
9. Remove the saucepan from heat and whisk in the vegan butter, vanilla extract, and a pinch of salt until smooth and glossy.
10. Assemble the Shortbread: Pour the warm caramel over the cooled shortbread base and spread evenly with a spatula.
11. Sprinkle flaky sea salt generously on top to balance the sweetness.
12. Place the pan in the refrigerator for at least 2 hours to let the caramel set properly.
13. Once set, lift the shortbread out of the pan using the parchment paper overhang and cut into squares or bars.

Tips & Variations

For the creamiest caramel, use full-fat coconut milk and avoid light or reduced-fat varieties.

If you want extra texture, sprinkle chopped toasted nuts like pecans or walnuts on top of the caramel before chilling.

For a chocolate twist, drizzle melted vegan dark chocolate over the set caramel layer.

Make sure not to over-bake the shortbread base as it will continue to firm up while cooling.

Nutrition Facts

Serving Suggestions

These vegan caramel shortbread bars are perfect served chilled or at room temperature alongside a cup of tea or coffee. For a festive touch, top them with a sprinkle of crushed vegan-friendly peppermint candies during the holidays.

They also pair wonderfully with a scoop of dairy-free vanilla ice cream or a drizzle of coconut whipped cream for an extra indulgent dessert experience. If you want to make a dessert platter, combine these with other vegan treats such as the Magic Dough Recipe or the Jamaican Minced Beef Recipes for a savory balance.

Conclusion

This vegan caramel shortbread recipe is a testament to how decadent and satisfying plant-based desserts can be. With its buttery shortbread base, rich caramel layer, and a hint of sea salt, it delivers a perfect harmony of flavors and textures.

The recipe is straightforward, uses accessible ingredients, and offers plenty of room for customization to suit your taste or dietary preferences.

Whether you’re new to vegan baking or a seasoned pro, this treat will quickly become a favorite in your dessert repertoire. Don’t forget to check out other delightful recipes like the Lump Of Coal Recipe for holiday inspiration or the Marzipan Challah Recipe for a unique twist on classic bread.

Happy baking and enjoy every delicious bite of this vegan caramel shortbread!

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