Description
This Vegan Millionaire Shortbread is a decadent yet plant-based take on the classic treat, featuring a gluten-free almond crust, rich coconut caramel, and a smooth dark chocolate topping. Perfect for those seeking a vegan and gluten-free dessert that's indulgent and satisfying.
Ingredients
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 teaspoon sea salt (optional)
- 1 teaspoon vanilla extract (optional)
Chocolate Coating
- 180 g vegan dark chocolate
- 30 g vegan butter
- Flaky sea salt (for garnish)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 175°C (350°F). Lightly grease the base and sides of an 8-inch square or 9-inch rectangular pan with vegan butter or oil, then line it with parchment paper.
- Make the Crust: In a food processor, combine ground almonds (or plain flour), vegan butter, soft brown sugar, and sea salt until the mixture sticks together to form a dough. Evenly press the dough into the base of the lined pan. Place a sheet of parchment paper on top and press down firmly with a flat-bottomed glass to compact the dough. Remove the parchment and prick the dough surface several times with a fork.
- Bake the Crust: Bake the crust in the preheated oven for 14-15 minutes if using ground almonds, or 15-18 minutes if using plain flour, until slightly browned. Remove from oven and allow to cool to room temperature.
- Prepare the Caramel: In a saucepan over medium heat, combine the sweetened condensed coconut milk, both sugars, and vegan butter. Stir continuously while melting. Attach a candy thermometer and heat the mixture until it reaches 120°C (248°F). Remove from heat and stir in sea salt and vanilla extract if using. Let the caramel cool slightly for about 5 minutes.
- Assemble the Layers: Pour the warm caramel evenly over the cooled shortbread crust. Allow it to come to room temperature, then refrigerate the assembled base for at least 3 hours or overnight to set properly.
- Melt and Apply Chocolate Coating: Using a double boiler, melt the vegan dark chocolate with the vegan butter, stirring until smooth and combined. Spread this chocolate layer evenly over the set caramel. Sprinkle flaky sea salt on top for an added touch of flavor.
- Set and Serve: Allow the finished slice to set at room temperature for at least 15 minutes before slicing. Cut slowly, applying gentle pressure through the chocolate layer first, then press down to cut through the caramel and shortbread layers evenly.
- Storage: Store the Millionaire Shortbread slices in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a sealed container and defrost for 1 to 2 hours before serving.
Notes
- Using plain flour instead of ground almonds requires adjusting the vegan butter quantity and bake time for the crust.
- For a gooier caramel, use 400 g of sweetened condensed coconut milk instead of 320 g.
- The sea salt is optional but recommended to enhance the flavors.
- A candy thermometer is useful for achieving the correct caramel temperature of 120°C (248°F).
- To ensure clean slices, cut slowly and apply steady pressure to avoid breaking the caramel or crust.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
