vegan caramel

This vegan millionaire shortbread recipe is sweet, simple, and ready in an hour! I&#39;ll show you how to make a vegan shortbread crust, caramel centre and chocolate topping using 7 ingredients.

Vegan Millionaire shortbread

All-Purpose Flour (250 grams)

Vegan Butter (175 grams)

Sugar (75 grams)

Sweetened Condensed Coconut Milk (320 grams)

Vegan Butter (100 grams)

Dark Brown Sugar (100 grams)

Semi-Sweet Chocolate Chips (150 grams)

tbsp Coconut Oil (14 grams)

Preheat oven to 350 F. Line an 8x8 brownie pan with parchment paper or grease the sides and bottom with vegan butter. 

In a mixing bowl combine flour, sugar, and salt. Next, you’re going to cut in the butter. I started this process with a dough cutter tool and finished kneading it by hand once the butter wasn’t so messy, but you can easily do the whole thing by hand. Knead the dough until there is no loose flour left. Pour the dough into the brownie pan and press it firmly into the bottom of the pan until it is evenly spread.

Take a fork and prick holes throughout the dough and then place in the oven for 20 minutes. Do not forget to set the timer like I always do! When it’s ready, remove it from the oven and either put it in the freezer/outside to cool or if you have time you can leave it on the counter to cool it will just take longer.

Shortbread Crust

In a medium saucepan combine, 1 can of sweetened condensed coconut milk, half a cup of butter, and half a cup of dark brown sugar on low-medium heat, stirring frequently. Once all the ingredients have dissolved and mixed into each other, turn the heat up to medium-high and bring the caramel sauce to a boil stirring constantly. When it begins to boil turn the heat back down to low stirring constantly for 10 minutes to thicken. 

Once the caramel sauce is ready, pour over the cooled shortbread crust. Tap the sides and gently bump the bottom to help spread the caramel sauce and get rid of any air bubbles. Place in the freezer to set.

Vegan Caramel Centre

Pour 1 cup semi-sweet chocolate chips and 1 tbsp coconut oil into a glass container (Tupperware or measuring cup). Place the container in a pan with water on medium heat and melt ingredients into each other mixing frequently. 

When the chocolate is melted and combined pour over the cooled caramel centre. Ensure an even spread across the top. Place in fridge to set. 

Top with your favourite toppings (ours is flaky salt) cut the squares however you like, serve, and enjoy feeling like a millionaire! 

Chocolate Topping

Vegan Gelato with Date Caramel is so satisfying. Here&#39;s a delicious dairy-free, gluten-free, sugar-free treat you can make at home!

Vegan Gelato With Date Caramel

Medjool Dates

Raw Cashews (*Note1) (soaked)

Coconut Cream (*Note2) (Full Fat)

tbsp Vanilla Extract

Lemon

Maple Syrup

Sea Salt Flakes (sprinkle on the top)

Maple Syrup (for drizzling)

Walnuts (toasted, lightly crushed)

Soak raw cashews in hot boiling water for an hour, or boiled them in hot water for 15 minutes then drain if you’re short on time.

Take the pits out of Medjool dates. Place pitted Medjool dates, softened cashews, full fat coconut cream, vanilla extract, lemon juice, maple syrup, in a high-speed blender.

Blend on high speed until smooth and creamy (please be patient, it will take 8-10 minutes or longer). Occasionally stop and scrape down the sides with a silicone spatula if needed.

Pour the smooth puree into a freezable container, smooth the surface and put the lid on. Leave it in the freezer for at least 4-5 hours before serving. (*Note3) Serve with crushed walnuts, pecans, or hazelnuts. Sprinkle sea salt flakes and drizzle more maple syrup on the top. Enjoy! 

This vegan sweet potato caramel takes only 10 minutes to make and is absolutely delicious, dairy-free, oil-free and low-fat! It is so good on pancakes, waffles, muffins, cake and ice cream!

Sweet Potato Caramel

(60 grams) cooked mashed orange sweet potato

cinnamon (optional)

(48 grams) coconut sugar

fine sea salt

vanilla extract

Add all of the ingredients to a blender and blend until completely smooth.

Add to a small pot over a stove and turn to medium-low heat.

Bring to a simmer.

Stir with a rubber spoon/spatula for a full couple of minutes or more until it thickens up and coats the back of the spoon/spatula. Note that the caramel will thicken up much more as it cools, so don&#39;t worry if it&#39;s not as thick as you want while it&#39;s still warm.  It will thicken up more in the fridge as well.

This caramel sauce is delicious on everything from ice cream, pancakes, waffles, cake, brownies, etc.!

How to make THE BEST Vegan Caramel Sauce!

The Best Vegan Caramel Sauce

caster sugar

dairy-free block butter*

coconut cream*

Place the sugar into a medium / large saucepan. Place the pan on the hob over a low heat. Allow the sugar to melt, this will take around 5-8 minutes. Don’t burn the sugar! Make sure to stir the sugar constantly to prevent burning. You can use a wooden spoon or heat proof spatula.

When all of the sugar has melted and is a golden / amber colour, add in the butter. Be careful, as the sugar is very hot. Remove the pan from the heat and stir to combine. Allow the butter to melt into the sugar. It might bubble but thats fine. Once it’s combined, it might go a thick consistency, now add in the coconut cream. It will steam and bubble again so be very careful!

Add the pan on the heat and allow to simmer for 3-5 minutes to help thicken it up.

Remove the pan from the heat. Set aside to cool for 30 minutes, then transfer / pour the caramel into a heat proof jar. Place the jar into the fridge. Allow to chill and and overnight. The caramel will will turn into a toffee consistency.

Method (caramel)

Very tasty, not overly coconut(ty) which seems to be a concern for many people. My gripe with this recipe is the emulsification - the butter separates out and needs to be whisked back in. Slightly apprehensive using this in the caramel
apple cake recipe because of that.

Yummy and EASY!! 

My 14 year old wanted to do all the mixing and it was easy for her.  The whole family loved how it turned out!

Deliciously sweet and gooey Vegan Millionaire Shortbread, created with a vegan shortbread base and tasty salted caramel made from almond butter - that&#039;s next level snacking!

Vegan Millionaire Shortbread

all purpose flour (180 g)

almond flour

sea salt

icing sugar (63 g)

dairy-free butter (115 g)

almond butter (130 g)

brown sugar (100 g)

dairy-free sweetened condensed milk (300 g)

tsp sea salt flakes

tbsp dairy-free cream

cornstarch

vegan chocolate spread (140 g)

sea salt flakes (optional)

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 &amp; enjoy!

Whip up this simple Vegan Caramel Sauce in just 10 minutes! With only 3 ingredients, it&#39;s thick, easy, and perfect for drizzling over fruit, ice cream, apple crisp, or any dessert you want!

3-Ingredient Vegan Caramel Sauce

full-fat coconut milk

sugar

salt

Combine all the ingredients in a saucepan and whisk until well combined.

Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 5 minutes, or until it thickens. Stir frequently during this process.

Remove the saucepan from the heat. Use it immediately, or let it cool for a thicker consistency. Before using it, make sure to give it a good stir each time.

Top 7 vegan caramel recipes from across the web

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Top Tags

Vegan Millionaire shortbread

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The Best Vegan Caramel Sauce

Vegan Millionaire Shortbread

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Top 7 vegan caramel recipes from across the web

The most viewed vegan caramel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Millionaire shortbread

Vegan Gelato With Date Caramel

Sweet Potato Caramel

The Best Vegan Caramel Sauce

The Best Vegan Caramel Sauce

Vegan Millionaire Shortbread

3-Ingredient Vegan Caramel Sauce

The most viewed vegan caramel recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine