Deliciously sweet and gooey Vegan Millionaire Shortbread, created with a vegan shortbread base and tasty salted caramel made from almond butter - that's next level snacking!
If you love chocolate and caramel, then this Vegan Millionaire Shortbread recipe will surely be right up your street!
This recipe is:
- 100% vegan
- delicious & sweet
- definitely addictive!
- easy to make
- made with a super gooey vegan caramel!
Vegan Millionaire Shortbread Recipe
Looking for the ultimate, next-level snack? I got you covered! These vegan millionaire shortbread bars are simply divine as they are made with a crunchy vegan shortbread base that includes nutty almond flour.
The salted caramel layer itself is created with a gooey nut butter caramel, made from almond butter (believe me, you NEED to try this!) and topped with a deliciously sweet chocolate layer. I like to sprinkle a little extra flaked salt over the top for that extra tasty finish - yum! I hope you enjoy these sweet treats just as much as I do!
Ingredients for this recipe
This recipe mainly consists of 3 parts: the shortbread base, the caramel and the chocolate topping. Here's what you need to make this recipe work:
For the shortbread base:
- 190g plain flour
- 2 tbsp almond flour
- a sprinkle of sea salt
- 70g icing sugar
- 130g dairy-free spread
For the almond butter salted caramel:
- 130g smooth almond butter
- 130g light brown sugar
- 1 tin of dairy-free condensed milk (320 g)
- 1⁄2 tsp sea salt flakes
- 2 tbsp dairy-free cream
- 3 tbsp cornflour
For the chocolate topping:
- vegan chocolate spread
- sea salt flakes (optional)
Equipment
- freezer
How to make Vegan Millionaire Shortbread (Step-by Step)
Step 1: Creating the almond flour shortbread base
Preheat your oven to 180C (356F), then combine the flour, almond flour, sea salt, and icing sugar in a mixing bowl, then add in the dairy-free spread and use your hands to crumb it into the mix until no big pieces of spread are left and the mixture is slightly crumbly.
Place the mixture into a 20x20cm square baking tin and press it against the bottom to create an even layer. Pierce the base with a fork multiple times, then bake it in the oven for 20 minutes or until lightly golden. Remove from the oven and cool for at least 30 minutes.
Step 2: Preparing the almond butter caramel
In the meantime, prepare the salted almond butter caramel.
To a non-stick pan add the almond butter, brown sugar, and condensed milk. Give it a good stir to mix and heat over a gentle heat until the sugar is caramelized and well incorporated. Sprinkle in the sea salt flakes and fold them in.
Stir the cornflour into the vegan cream and pour the mixture into the caramel. Stir to combine, then remove the caramel from the heat. Allow for it to cool for 5-10 minutes to slightly harden.
Step 3: Assemble your vegan millionaire shortbread
Pour the caramel on top of the shortbread base and spread it out evenly, then place it in the freezer for at least 1 hour.
Melt your vegan chocolate spread in your warm oven at about 50-60C for 10 minutes (or in the microwave for about 30-60 seconds), so that the spread becomes soft and runny. Pour the chocolate spread on top of the frozen caramel and spread it across the top with the back of a spoon, then sprinkle with sea salt flakes (optional). Transfer to a fridge or freezer to set for at least 2 hrs or overnight.
Remove from the freezer and slice the millionaire shortbread with a large, sharp knife whilst still frozen. Let it rest at room temperature for at least 15 minutes before digging in & enjoy!
Frequently Asked Questions
This vegan millionaire shortbread is best stored in the freezer! The caramel is super gooey and to prevent it from becoming too runny, I like to store my millionaire shortbread bars in portion sizes in the freezer and take them out of the freezer roughly 15 minutes before enjoying them.
I've personally used wheat flour in this recipe, but you can easily swap out the plain flour in the ingredients for a gluten-free alternative. Best use a gluten-free flour mix intended for baking, not a single-ingredient flour or nut flour.
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Vegan Millionaire Shortbread
Ingredients
For the shortbread case:
- 1.5 cups all purpose flour (180 g)
- 2 tbsp almond flour
- 1 pinch sea salt
- 1/2 cup icing sugar (63 g)
- 1/2 cup dairy-free butter (115 g)
For the almond butter caramel:
- 1/2 cup smooth almond butter (130 g)
- 1/2 cup light brown sugar (100 g)
- 1 cup dairy-free sweetened condensed milk (300 g)
- 1/2 tsp sea salt flakes
- 2 tbsp dairy-free cream
- 3 tbsp cornstarch
For the chocolate topping:
- 1/2 cup vegan chocolate spread (140 g)
- sea salt flakes optional
Instructions
- Start with the shortbread base - preheat your oven to 180C (356F), then combine the flour, almond flour, sea salt, and icing sugar in a mixing bowl, then add in the dairy-free spread and use your hands to crumb it into the mix until no big pieces of spread are left and the mixture is crumbly.
- Place the mixture into a 8x8-inch (20x20 cm) square baking tin and press it against the bottom to create an even layer. Pierce the base with a fork multiple times, then bake it in the oven for 20 minutes or until lightly golden. Remove from the oven and cool for at least 30 minutes.
- In the meantime, prepare your salted almond butter caramel: to a non-stick pan add the almond butter, brown sugar and condensed milk. Give it a good stir to mix and heat over gentle heat until the sugar is caramelised and well incorporated. Sprinkle in the sea salt flakes and fold them in, then stir the cornflour into the vegan cream and pour the mixture into the caramel. Stir to combine, then remove the caramel from the heat and allow for it to cool for 5-10 minutes to slightly harden.
- Pour the caramel on top of the shortbread base and spread it out evenly, then place it in the freezer for at least 1 hour.
- Melt your vegan chocolate spread in your warm oven at about 50-60C for 10 minutes, so that the spread becomes soft and runny. Pour the chocolate spread on top of the frozen caramel and spread it across the top with the back of a spoon, then sprinkle with sea salt flakes (optional). Transfer to a fridge or freezer to set for at least 2 hrs.
- Remove from the freezer and slice the millionaire shortbread whilst still frozen. Let it rest at room temperature for at least 20 minutes before digging in & enjoy!
A fan of vegan sweet treats? I got you! These recipes might be of interest to you:
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