This vegan millionaire shortbread is so good and indulgent. The flavor is unreal, no one will believe it’s even gluten-free!
This is one of those recipes that’s so incredibly delicious and indulgent you can only make it once in a while. The crisp buttery shortbread, mixed with gooey caramel and smooth chocolate ganache is out of this world!
Millionaire shortbread combines three amazing recipes (because I would eat every single one on it’s own) into one fantastic treat. Traditionally it is not vegan, but I show you easy ways to make it vegan with incredible results.
Truth be told, this one gave me a run for my money. It took many many trials before I was satisfied. It is best kept in the freezer or fridge because the caramel gets soft and gooey. SO good but definitely not the cleanest treat. LOL
Each layer requires a variety of pretty simple ingredients. Here’s what you need for each section:
For the Butter Shortbread Base option:
Almond Butter Shortbread Base option:
How to Make Vegan Millionaire Shortbread
This decadent dessert take a little love, but it is SO worth it! Here are the steps to take:
- Mix the dry ingredients in one bowl.
- Add in the wet ingredients to make a dough.
- Warm the coconut cream then add in the rest of the chocolate sauce ingredients.
- Whisk until smooth, creamy, and melty.
- Press the shortbread dough into a prepared baking dish, bake, and cool.
- Spread the caramel sauce all over and freeze to set.
- Pour the ganache evenly over the top and chill.
- Slice while still cold and enjoy!
Tips and tricks
The following suggestions will help you make the best vegan millionaire shortbread:
- Preparing the baking dish is crucial so that it won’t crumble and fall apart when you slice it. Spread a little butter or spray some oil along the bottom and sides of the dish.
- Bake the shortbread layer for 15 minutes for a softer texture, or 20 minutes for a more crumbly and crispier result.
- Powdered sugar is best for holding the shortbread together. Ground coconut sugar can work, but the texture and flavor will change.
- The almond butter version is not as flavorful, but it is a good alternative for those not wanting to use butter. Make sure your almond butter is smooth and runny.
- A thin layer of caramel sauce is best since it gets soft quickly. If you want more caramel for a gooey texture, double the caramel used.
- If you make the stovetop caramel sauce use a candy thermometer to make sure you get it hot enough to harden.
- For a thicker layer of chocolate double the recipe.
- Add an extra sprinkle of salt on top for presentation and more flavor!
- Chilling is the key to prevent it from falling apart, it is best to refrigerate overnight and keep cold until ready to serve.
- This should be kept in the refrigerator for up to 5 days in an airtight container.
- You can also store millionaire shortbread in the freezer in a freezer safe airtight container for up to 3 months.
Not usually, since caramel is made with butter and cream. However it’s easy to make a vegan version, like this one!
This decadent dessert got its name because it is so rich tasting!
It definitely needs to be refrigerated to hold its shape.
They sure can, simply seal in an airtight freezer safe container and freeze for up to 3 months.
Run a sharp knife under hot water then dry it off before using it to slice through the layers. Repeat for each cut for the cleanest looking squares.
More Vegan Dessert Recipes
Who doesn’t love indulging in sweet treats from time to time? Trust me, you’ll have a hard time eating just one of these plant-based recipes:
- Rice Krispie Treats
- Gluten-Free Apple Cobbler
- Vegan Brownies
- Baked Churros
- Gluten-Free Carrot Cake
- Chocolate Lava Cake
- Also make sure to check out this list of Fall desserts!
Vegan Millionaire Shortbread (Gluten-Free)
Shortbread Base (Butter version):
Shortbread Base (Almond Butter version for butter free, see note):
Caramel layer (see note):
- ¾ cup Vegan Caramel , either version (see note)
Make the shortbread:
- Preheat oven to 350 F/ 175 C
- Combine flour/s and sugar in a bowl and whisk to mix.
- Add in the butter/almond butter and vanilla (and milk if making almond butter version). Using a fork mash the mixture together until it becomes dough like.
- Use your hands to help, lightly press it into the bottom of a prepared square baking dish. Make sure it is prepared so that it won’t crumble and fall apart when you slice it. You can spread a little butter or oil spray for this.
- Bake for 20-25 minutes until golden at the edges. If you want a softer shortbread do 15, if you want a crispier result do 20. The crispier it is the more it will crumble.
- Once baked, allow to cool.
- You can make caramel as the shortbread bakes if it isn't premade. If making the stovetop caramel, using a candy thermometer to make sure it gets to 225 degrees will ensure the caramel layer will harden better. If you don’t have one follow my caramel recipe to check for thickness.
- Once the shortbread is cool, pour caramel over the top and spread out. Then put in the freezer to harden while you make the chocolate ganache.
- Warm coconut cream in a saucepan over low heat. Once it’s melted and just beginning to bubble, turn off the heat and add in chocolate chips, vanilla and salt.
- Whisk until chocolate is melted and the mixture is smooth. This will take a little bit but you don’t want to heat the chocolate any more on the stove as it can seize up.
- Allow to cool a little, then spread it over the caramel layer. Sprinkle on extra sea salt if you prefer.
- Put baking dish in the fridge or freezer to firm up. This needs to be very firm so it doesn’t fall apart. Overnight is best, but if you use the freezer it will firm up in about 1-2 hours.
- Slice and serve carefully. It can get messy but it is delicious! Keep chilled until ready to eat.
- The shortbread recipe needs powdered sugar to keep it’s integrity, if you want to try grinding coconut sugar into a powder and using it you can, but the texture and flavor will change.
- The almond butter version is not as flavorful, but it is a good alternative for those not wanting to use butter. Make sure your almond butter isn’t dry if using that version.
- Coconut cream is the top layer from a can of full fat coconut milk, stored in refrigerator for 2-3 days or freezer for 2-3 hours. You need about 1 can of full fat coconut milk to get ½ cup coconut cream. Some brands also sell the cream alone (like Thai Kitchen).
- The caramel gets soft quickly when not cold, so the more you use the messier it will be as it will ooze out the sides when returning to room temperature. Still delicious but a thin layer works best. However if you want a thicker layer of caramel then double the amount.
- Make sure to use a candy thermometer if making the stovetop caramel version to make sure it gets hot enough to harden. If you don’t have one, it takes about 10 minutes and reduces to about ¾ cup.
- Either caramel version works, however the no cook caramel can get softer so be aware. Still amazing though! Adding the cornstarch will help keep it thick.
- If you want a thicker layer of chocolate, then double the recipe.
- Keep this in the freezer or fridge until ready to eat.
- Nutrition facts are based on the butter shortbread version.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.