vegan millionaire shortbread

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!

Vegan Millionaire Shortbread is made with a buttery shortbread cookie base, gooey vegan caramel, and chocolate ganache. It’s an easy cookie bar that’s deliciously rich and indulgent!

vegan butter, softened

sugar

all purpose flour

salt

vegan sweetened condensed milk ((1 1/2 cups))

vegan butter

light brown sugar, packed

corn syrup

vanilla extract

vegan chocolate chips

coconut cream

sea salt,

Preheat the oven to 350 degrees F and line a 8x8 inch pan with parchment paper.

Using an electric mixer (I use my stand mixer), cream together the vegan butter and sugar until creamy, about 1 minute. Scrape the sides as needed.

Gradually add the flour (1/2 cup at a time), scraping down the sides as needed. Add the salt with the last 1/2 cup of flour.

The dough should be crumbly. Place the crumbly dough into the prepared pan and press it evenly into the pan.

Bake for 15-20 minutes until the edges are golden brown.

Let the crust cool while you make the caramel.

Make the shortbread crust

In a medium saucepan,  add the vegan condensed milk, vegan butter, brown sugar and corn syrup.

Turn the heat to medium-high. Stir frequently until the butter is melted and all the ingredients are well combined.

Continue to stir until the mixture begins to boil, then reduce the heat so it is simmering (gently bubbling) and stir constantly at this point.

Stir gently for 12-15 minutes until it looks like rich caramel and it starts to pull away from the sides of the pot. Do not cut this time short! Trust me, your caramel will not set at all and the bars will be a mess. It should thicken up, but it will thick more as it cools.

Remove from heat and stir in the vanilla extract and salt.

Pour the caramel evenly over the shortbread crust, using a spatula to spread it if needed. Place in the refrigerator to chill for an hour before topping with the chocolate ganache.

Make the caramel

Place the chocolate chips and coconut cream in a microwave safe bowl.

Heat in the microwave for 1 minute. Stir, then heat in 30 second intervals, stirring in between, until completely melted and smooth.

Allow the ganache to cool for about 5 minutes, then evenly spread it over the caramel layer.

Sprinkle with sea salt, if desired, and place in the refrigerator for about 30 minutes so the chocolate can harden. Cut into squares and serve.

Storing leftover bars: Keep leftover bars in the refrigerator in a covered container for up to 1 week. They also freeze well, simply thaw and enjoy.

Make the chocolate ganache

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Vegan Millionaire Shortbread

Top 2 vegan millionaire shortbread recipes from across the web

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

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Vegan Millionaire Shortbread

Vegan Millionaire Shortbread

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