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
Scale
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.
