If you are craving a decadent treat that combines buttery crumbly shortbread, luscious caramel, and rich chocolate but want to keep it plant-based and gluten-free, look no further than this Vegan Millionaire Shortbread (Gluten-Free) Recipe. This delightful dessert offers all the indulgent flavors you love with a compassionate twist, making it perfect not only for those avoiding animal products but anyone eager to experience a truly heavenly slice. Every bite is an incredible harmony of textures and tastes that will have you reaching back for more, time and time again.
Ingredients You’ll Need
The magic of this Vegan Millionaire Shortbread (Gluten-Free) Recipe truly comes from the simplicity and purposefulness of its ingredients. Each one is chosen to build that perfect balance between crumbly base, gooey caramel, and glossy chocolate top, ensuring every layer shines on its own and together as a whole.
- 400 g ground almonds (or 300g plain flour): For a naturally gluten-free, nutty shortbread base; plain flour works if you prefer a traditional texture.
- 125 g vegan butter (or 200g if using plain flour): Adds richness and helps bind the crust while keeping the recipe vegan.
- 60 g soft brown sugar: Provides a subtle molasses flavor that complements the buttery base perfectly.
- ¼ teaspoon sea salt (optional): Just a pinch to enhance flavors without overpowering sweetness.
- 320 g sweetened condensed coconut milk (or 400g for gooey caramel): The star of the gooey caramel layer, offering a luscious, dairy-free alternative.
- 180 g vegan butter: Combined with sugars to create that glossy, rich caramel texture.
- 90 g soft brown sugar: Adds depth and a little chewiness to the caramel layer.
- 90 g granulated sugar: Helps balance sweetness and caramelizes beautifully with the brown sugar.
- ½ tsp sea salt (optional): Enhances the caramel’s complexity and balances the sweetness.
- 1 tsp vanilla extract (optional): A fragrant note that deepens the caramel’s flavor.
- 180 g vegan dark chocolate: For a smooth, indulgent coating that complements the caramel and shortbread.
- 30 g vegan butter: Melted with chocolate for a shiny, velvety finish.
- Flaky sea salt (for garnish): Adds a delightful contrast when sprinkled on top, waking up the flavors with a little crunch.
How to Make Vegan Millionaire Shortbread (Gluten-Free) Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 175°C (350°F) and greasing an 8-inch square or 9-inch rectangular pan. Line it with parchment paper for easy removal later. In a food processor, combine your crust ingredients — ground almonds, vegan butter, brown sugar, and salt — processing until a soft, sticky dough forms. Press this mixture evenly into your lined pan, then place parchment paper on top and compact it with a flat-bottomed glass for an even base. Don’t forget to prick the crust with a fork to allow steam to escape during baking.
Step 2: Bake the Base
Bake the crust in your preheated oven for 14-15 minutes until it turns a lovely light golden brown. If you opted to use plain flour, the baking time should be closer to 15-18 minutes to ensure thorough cooking. Once done, set the crust aside to cool completely at room temperature before adding the next layers.
Step 3: Create the Caramel Layer
In a saucepan over medium heat, combine the sweetened condensed coconut milk, both brown and granulated sugars, and the 180 g vegan butter. Stir gently as everything melts together. Clip on a candy thermometer and continue heating until the mixture reaches 120°C (248°F) — this is crucial for that perfect caramel consistency. Remove from heat, stir in salt and vanilla if using, and let it cool for about 5 minutes to thicken slightly before pouring onto the cooled base.
Step 4: Assemble and Chill
Pour the caramel evenly over the baked shortbread crust. Smooth it out gently and allow it to reach room temperature. Once it feels set but not hard, place the pan in the fridge for at least 3 hours or overnight to fully firm up the caramel for easy slicing.
Step 5: Add the Chocolate Topping
Melt the vegan dark chocolate and 30 g vegan butter together over a double boiler, stirring continuously until you get a glossy, smooth mixture. Carefully pour this over the chilled caramel layer and spread it evenly with a spatula. Quickly sprinkle flaky sea salt over the chocolate before it sets to add a touch of flavor complexity and a wonderful crunch.
Step 6: Final Slicing
Allow the slice to set for at least 15 minutes at room temperature so the chocolate isn’t too firm when cutting. Use a sharp knife, pressing slowly and firmly through the chocolate until it cracks, then slice down through the caramel and crust layers. Patience here means clean, beautiful pieces perfect for serving.
How to Serve Vegan Millionaire Shortbread (Gluten-Free) Recipe
Garnishes
Sprinkle extra flaky sea salt or finely chopped nuts like toasted almonds or hazelnuts on top for a nutty crunch. You could also dust lightly with cocoa powder or a light drizzle of melted vegan white chocolate for a pretty presentation and additional flavor contrast.
Side Dishes
This Vegan Millionaire Shortbread (Gluten-Free) Recipe pairs wonderfully with a fresh fruit salad, bright berries, or a zesty citrus sorbet to cut through the rich sweetness. Alternatively, serve alongside a warm cup of plant-based coffee or tea for an indulgent afternoon treat.
Creative Ways to Present
Try cutting the slice into mini squares or bite-sized bars for parties or gifting. Layer individual servings in small jars with vegan whipped cream and a sprinkle of crumble for a delightful dessert parfait. For festive occasions, use cookie cutters to create shaped shortbread bases before baking.
Make Ahead and Storage
Storing Leftovers
Keep your leftover vegan millionaire shortbread in an airtight container in the refrigerator for up to one week. The chilling helps maintain the caramel’s gooey texture and keeps the chocolate coating firm but smooth, so every bite stays just as delicious as fresh.
Freezing
If you want to prepare in advance or save for later, these bars freeze beautifully. Place them in a sealed container or wrap tightly in plastic wrap and aluminum foil to prevent freezer burn. When ready to enjoy, thaw them in the fridge overnight or let them sit at room temperature for an hour or two before serving.
Reheating
Because this dessert is best served cool, reheating isn’t typically necessary. However, if you prefer a slightly softer texture, pop a slice in the microwave for 10-15 seconds or enjoy it at room temperature to appreciate all the layers melting beautifully in your mouth.
FAQs
Can I use regular milk condensed milk instead of coconut?
Traditional dairy condensed milk isn’t vegan, so coconut condensed milk is the best plant-based alternative to maintain the vegan and gluten-free integrity of this recipe without sacrificing that luscious caramel texture.
What can I substitute if I have a nut allergy?
If you need to avoid nuts, swap ground almonds with a gluten-free plain flour blend. Just be sure to increase the vegan butter to 200g to help bind the crust properly, as flour behaves differently than nuts.
Is it possible to make this without refined sugars?
While the sugars help create that classic caramel flavor and texture, you could experiment with coconut sugar or date syrup; just be aware the caramel’s consistency and sweetness level might vary slightly.
Why do I need to prick the shortbread base before baking?
Pricking the shortbread crust allows steam to escape during baking, preventing bubbles or cracks, and helps the base bake evenly with that perfect tender crumb you’re aiming for.
Can I use a microwave to melt the chocolate?
Yes! If you don’t have a double boiler, melt the chocolate and butter in short bursts of 20 seconds in the microwave, stirring between each until smooth to avoid burning.
Final Thoughts
This Vegan Millionaire Shortbread (Gluten-Free) Recipe is one of those rare treats that feels both indulgent and wholesome, making it perfect for sharing with friends, family, or simply treating yourself. The layers come together in a harmonious celebration of flavor and texture — a buttery base, gooey coconut caramel, and silky chocolate topping finished with salty flakes. Trust me, once you try it, this slice will become your new favorite comfort dessert that’s as thoughtful as it is delicious!
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Vegan Millionaire Shortbread (Gluten-Free) Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 45 minutes (includes chilling time)
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan, Gluten Free
Description
This Vegan Millionaire Shortbread is a decadent gluten-free treat featuring a crumbly almond crust, a rich and gooey caramel layer made from sweetened condensed coconut milk, and topped with a smooth vegan dark chocolate ganache sprinkled with flaky sea salt. Perfect for vegan and gluten-free diets, this indulgent dessert is great for special occasions or whenever you’re craving a luxurious sweet treat.
Ingredients
Crust
- 400 g ground almonds (or 300 g plain flour)
- 125 g vegan butter (or 200 g if using plain flour)
- 60 g soft brown sugar
- ¼ teaspoon sea salt (optional)
Caramel
- 320 g sweetened condensed coconut milk (or 400 g for gooey caramel)
- 90 g soft brown sugar
- 90 g granulated sugar
- 180 g vegan butter
- ½ tsp sea salt (optional)
- 1 tsp vanilla extract (optional)
Chocolate Coating
- 180 g vegan dark chocolate
- 30 g vegan butter
- Flaky sea salt (for garnish)
Instructions
- Prepare the crust: Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8″ pan or rectangular 9″ pan using oil or vegan butter, then line it with parchment paper.
- Make the crust dough: In a food processor, combine ground almonds (or plain flour), vegan butter, soft brown sugar, and optional sea salt until the mixture sticks together into a dough. Press the dough evenly into the base of the prepared pan. Place a sheet of parchment paper on top and compact it smoothly using a flat-bottomed glass. Remove the parchment and prick the dough several times with a fork.
- Bake the crust: Bake in the preheated oven for 14-15 minutes until slightly browned (if using plain flour, bake for 15-18 minutes). Remove and allow it to cool completely to room temperature.
- Make the caramel: In a medium saucepan, combine sweetened condensed coconut milk, brown sugar, granulated sugar, and 180 g vegan butter. Melt over medium heat, stirring continuously. Use a candy thermometer and cook until the mixture reaches 120°C (248°F). Remove from heat, then stir in sea salt and vanilla extract if using. Let the caramel cool slightly for 5 minutes.
- Assemble the caramel layer: Pour the caramel evenly over the cooled shortbread base. Let it come to room temperature, then refrigerate for at least 3 hours or overnight until set.
- Make the chocolate coating: Melt the vegan dark chocolate and 30 g vegan butter together using a double boiler method, stirring until smooth and fully combined.
- Finish the shortbread: Spread the melted chocolate mixture evenly over the caramel layer. Sprinkle flaky sea salt delicately on top as garnish.
- Set and slice: Allow the slice to set at room temperature for at least 15 minutes. Cut slowly using a knife with gentle pressure to slice through the chocolate, caramel, and crust layers cleanly.
- Storage: Store in an airtight container in the refrigerator for up to one week. You can also freeze the shortbread in a sealed container and thaw it for 1-2 hours before serving.
Notes
- Using ground almonds makes this recipe naturally gluten-free, while substituting with plain flour will require adjusted quantities and slightly longer baking time for the crust.
- For a gooier caramel, use 400 g of sweetened condensed coconut milk instead of 320 g.
- Make sure to use a candy thermometer to reach the precise caramel temperature for perfect texture.
- The vanilla extract and sea salt are optional but add depth to the flavor profile.
- Allowing the shortbread to chill overnight enhances the firmness and flavor melding.
- Use a sharp knife and cut slowly to avoid cracking the chocolate topping.
