Vegan Millionaire's Shortbread

Indulge in the decadent layers of this Vegan Millionaire’s Shortbread, a plant-based twist on a classic dessert that’s as rich as its name suggests. Featuring a buttery coconut oil shortbread base, a luxuriously creamy coconut milk caramel, and a luscious layer of smooth vegan dark chocolate, this dessert is a show-stopping treat. Perfectly balanced with a hint of sea salt and sweetened with maple syrup, it’s both indulgent and dairy-free, making it a guilt-free pleasure for vegans and non-vegans alike. This straightforward recipe, which requires only simple ingredients and a bit of patience, yields 16 satisfying squares perfect for parties, potlucks, or a cozy afternoon indulgence. Whether you're craving something sweet or looking to impress, this vegan dessert is guaranteed to deliver layers of flavor and texture in every bite.

Nutriscore Rating: 40/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 16

Ingredients

• 150 grams all-purpose flour
• 100 grams coconut oil, solid
• 50 grams caster sugar
• 400 milliliters coconut milk, canned
• 150 grams light brown sugar
• 2 tablespoons maple syrup
• 60 grams vegan butter
• 0.5 teaspoons sea salt
• 200 grams dark chocolate, vegan
• 1 tablespoon coconut oil

Directions

Step 1

Preheat your oven to 160°C (320°F) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang for easy removal.

Step 2

To make the shortbread base, combine the all-purpose flour, solid coconut oil, and caster sugar in a bowl. Use your fingers to rub the coconut oil into the flour until the mixture resembles breadcrumbs. Press this mixture firmly into the prepared baking pan to create an even layer.

Step 3

Bake the shortbread in the preheated oven for 20 minutes or until lightly golden. Remove from the oven and allow it to cool completely in the pan.

Step 4

While the base cools, prepare the caramel layer. In a medium saucepan, combine the coconut milk, light brown sugar, maple syrup, vegan butter, and sea salt. Bring to a boil over medium heat, stirring constantly.

Step 5

Reduce the heat to medium-low and let the mixture simmer, stirring frequently, until it thickens into a caramel sauce, about 30-40 minutes. It should coat the back of a spoon.

Step 6

Pour the caramel over the cooled shortbread, spreading it evenly. Refrigerate until set, about 1-2 hours.

Step 7

For the chocolate topping, melt the vegan dark chocolate with 1 tablespoon of coconut oil in a heatproof bowl set over a pan of simmering water (double boiler), or melt in the microwave in short bursts, stirring frequently.

Step 8

Once the chocolate is melted and smooth, pour it over the set caramel layer. Tilt the pan to spread the chocolate evenly over the caramel.

Step 9

Refrigerate again until the chocolate is set, approximately 30 minutes.

Step 10

Once set, remove the shortbread from the pan using the parchment overhang. Use a sharp knife to cut into 16 squares.

Step 11

Store any leftovers in an airtight container in the refrigerator for up to one week.

Nutrition Facts

Serving size	(1159.0g)

Amount per serving	% Daily Value*
Calories	4900.6

Total Fat 329.1g	0%
Saturated Fat 248.7g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 1675.9mg	0%
Total Carbohydrate 490.2g	0%
Dietary Fiber 19.1g	0%
Total Sugars 298.9g
Protein 33.5g	0%

Vitamin D 0IU	0%
Calcium 279.2mg	0%
Iron 35.7mg	0%
Potassium 2408.0mg	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: 58.6%

Protein: 2.6%

Carbs: 38.8%