Dairy-Free Millionaire Shortbread

Indulge in the irresistible layers of this Dairy-Free Millionaire Shortbread, a decadent twist on the classic treat designed for those avoiding dairy without compromising on flavor. Featuring a crumbly coconut oil shortbread base, a luscious homemade caramel made with creamy coconut milk and maple syrup, and a smooth topping of dairy-free dark chocolate, this dessert is a triple-layered masterpiece of taste and texture. Perfect for sharing, each bite delivers a balance of buttery richness, gooey sweetness, and velvety chocolate. Simple ingredients like coconut sugar, cornstarch, and a touch of vanilla bring out natural flavors, while the entire process is approachable within just a little over an hour of active prep and baking time. Whether you're catering to dietary needs or simply exploring dairy-free desserts, this recipe is a must-try for its sophistication, ease, and pure indulgence.

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 16

Ingredients

• 150 grams Coconut oil, solid
• 50 grams Coconut sugar
• 180 grams All-purpose flour
• 1 teaspoon Salt
• 400 milliliters Coconut milk, full fat
• 150 milliliters Maple syrup
• 1 teaspoon Vanilla extract
• 2 tablespoons Cornstarch
• 2 tablespoons Cold water
• 250 grams Dairy-free dark chocolate
• 1 tablespoon Coconut oil, melted

Directions

Step 1

Preheat your oven to 180°C (350°F). Line an 8-inch square baking tin with parchment paper.

Step 2

In a mixing bowl, beat together the solid coconut oil and coconut sugar until well combined.

Step 3

Add the all-purpose flour and salt to the mixture and mix until it forms a crumbly dough.

Step 4

Press the dough evenly into the bottom of the prepared baking tin, ensuring a compact and even layer.

Step 5

Bake the shortbread base for 20 minutes or until lightly golden. Remove from oven and allow to cool.

Step 6

For the caramel layer, in a saucepan over medium heat, combine coconut milk and maple syrup. Stir continuously until it begins to thicken, approximately 20 minutes.

Step 7

Mix cornstarch with cold water in a small bowl until smooth. Add this slurry to the caramel mixture, stirring constantly until the caramel reaches a cream-like consistency.

Step 8

Stir in vanilla extract, remove from heat, and allow to cool for a few minutes.

Step 9

Pour the caramel over the cooled shortbread base and spread evenly. Chill in the refrigerator until the caramel is firm, about 1 hour.

Step 10

For the chocolate topping, melt the dairy-free dark chocolate and melted coconut oil together using a double boiler or microwave in short bursts, stirring frequently.

Step 11

Pour the melted chocolate over the set caramel layer and spread evenly with a spatula.

Step 12

Chill the shortbread in the refrigerator until the chocolate has completely set, about 30 minutes.

Step 13

Once set, remove from the fridge and let sit for 5 minutes at room temperature. Cut into 16 squares with a sharp knife, and serve.

Nutrition Facts

Serving size	(1251.9g)

Amount per serving	% Daily Value*
Calories	5124.0

Total Fat 355.7g	0%
Saturated Fat 275.8g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2469.5mg	0%
Total Carbohydrate 484.1g	0%
Dietary Fiber 30.0g	0%
Total Sugars 270.5g
Protein 39.2g	0%

Vitamin D 0IU	0%
Calcium 216.0mg	0%
Iron 41.7mg	0%
Potassium 2511.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.5%

Protein: 3.0%

Carbs: 36.6%