This Vegan Millionaire's Shortbread is a decadent vegan dessert that couldn't be easier to make. Start with a simple two-ingredient shortbread, layer with date caramel, and top with rich dark chocolate. Yum!
Salted caramel is one of my all time favorite flavors. There’s something so uniquely beautiful about the contrast between intensely sweet caramel and morsels of sea salt – just so good.
So millionaire shortbread is an old favorite of mine. You might know it by another name - it's sometimes called caramel slice, caramel shortbread, or millionaire's slice.
But no matter what you call it - it's essentially the same recipe. A delicious shortbread topped with layers of caramel and chocolate.
And so of course I had to create a plant based version. So I present - Vegan Millionaire Shortbread!
This shortbread is:
- Vegan
- Gluten-Free
- Oil Free
- Completely indulgent.
- Healthier than the traditional version.
- Takes only 30 minutes of prep time.
- Perfect as a dessert or a snack
- Made with wholesome ingredients
- Very easy.and fuss-free
- Pretty much your new favourite go-to vegan dessert!
Making Date Caramel
You may be new to the concept of using dates as a caramel. Or, perhaps you’ve seen it done before, and want to give it a try yourself.
This version is very beginner-friendly and most importantly, tastes delish.
Adding just a pinch of salt really makes it extra special. You can make a little extra, and use it across a whole range of recipes. It's delicious with vanilla ice cream. Or, if you’re like me, just scoop it up and eat it with a huge spoon!
Two-Ingredient ‘Shortbread’
This isn't a traditional shortbread recipe, which is typically loaded with sugar, and butter. You only need two ingredients here - oat flour and maple syrup. That’s it!
The resulting texture is perfectly chewy and works really well with the smooth caramel filling.
Ingredients & Substitutions
- Gluten-free oat flour, which is very easy to make yourself by putting gluten-free oats through a blender or food processor.
- Maple syrup
- Pitted medjool dates. Try to find the softest batch you can, or soak them in warm water for around 15 minutes.
- Good quality sea salt or pink Himalayan salt
- Coconut sugar. Or you can use regular granulated sugar.
- Plant based milk. Use any variety of your. choice, but ensure that it’s unsweetened.
- Smooth peanut butter
- Vegan-friendly chocolate of your choice
Step by Step Instructions
Start by making the shortbread layer. First, preheat the oven to 180 degrees C/400 degrees F. Then, in a large mixing bowl, combine the oat flour and maple syrup. It will look quite dry at first, but be patient with it and keep mixing.
When a sticky ‘dough’ forms, transfer it to a rectangular baking dish lined with baking paper. Bake in the preheated oven for 10 minutes. Meanwhile, start preparing the caramel.
To make the caramel, add the medjool dates, sea salt, coconut. sugar, plant based milk and peanut butter. Stir over a medium heat until the sugar melts and the ingredients start to combine into a sticky mixture. Then, use an immersion blender to blend into a smooth caramel. Alternatively, transfer to a blender or a food processor and pulse/blend on a low speed.
Layer the caramel on top of the shortbread, and chill in the fridge for around 10 minutes. Use this time to melt the chocolate by putting it in a heatproof bowl over a saucepan of gently simmering water, making sure that the bottom of the bowl doesn’t touch the water. Stir using a wooden spoon or a spatula until the chocolate is fully melted.
More Vegan Desserts
If you love this Vegan Millionaire's Shortbread, be sure to check out these other delicious vegan dessert recipes:
- Vegan Chocolate Cake
- Avocado Chocolate Mousse
- Vegan Chocolate Chip Cookies
- 5-Minute Vegan Fudge
- Ultimate Vegan Brownies
Equipment
- Mixing bowl
- Rectangular baking dish
- Baking paper
- Saucepan
- Immersion blender
- Heat proof bowl
Ingredients
- 1 ¾ cup oat flour
- ⅓ cup maple syrup
- 1 cup medjool dates pitted
- 1 tsp sea salt flakes
- ¼ cup coconut sugar
- ¼ cup plant based milk
- ½ cup smooth peanut butter
- 5 oz vegan chocolate
Instructions
- Start by making the shortbread layer. First, preheat the oven to 180 degrees C/400 degrees F. Then, in a large mixing bowl, combine the oat flour and maple syrup. It will look quite dry at first, but be patient with it and keep mixing.
- When a sticky 'dough' forms, transfer it to a rectangular baking dish lined with baking paper. Bake in the preheated oven for 10 minutes. Meanwhile, start preparing the caramel.
- To make the caramel, add the medjool dates, sea salt, coconut sugar, plant based milk and peanut butter. Stir over a medium heat until the sugar melts and the ingredients start to combine into a sticky mixture (around 5 minutes). Then, use an immersion blender to blend into a smooth caramel. Alternatively, transfer to a blender or a food processor and pulse/blend on a low speed.
- Layer the caramel on top of the shortbread, and chill in the fridge for around 10 minutes. Use this time to melt the chocolate by putting it in a heatproof bowl over a saucepan of gently simmering water, making sure that the bottom of the bowl doesn't touch the water. Stir using a wooden spoon or a spatula until the chocolate is fully melted.
- Pour the chocolate over the caramel and leave to set in the fridge for at least 30 minutes.
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