Millionaire’s shortbread is such a decadent and indulgent treat, I was so interested to try out a healthier version. So I’ve made a fully vegan, and totally tasty version of this popular dessert. They aren’t that much different from the regular kind, the base is a delicious shortbread and they’re covered in rich dark chocolate. The main difference is the caramel which is made from dates and maple syrup. These yummy little bites are also totally dairy free, and they can easily be adapted to be gluten free too!
To make the biscuit base I started by mixing the dairy free butter and sugar together until creamy. Then I added the vanilla extract, plain flour and salt. Once they were mixed together I pressed it into the bottom of the tin and baked it for 15 minutes.
For the caramel layer I put the dates, almond milk, maple syrup, coconut oil and salt into a pan and brought it to the boil for 3 minutes. I took it off the heat, added the vanilla extract, then whizzed it into a puree with a hand blender.
I smoothed it on top of the biscuit base and put it into the fridge to set.
For the chocolate topping I melted the dark chocolate, poured it on top of the date caramel layer and put it back in the fridge to set.
Damn these little squares of Vegan Millionaire’s Shortbread are so moreish! The biscuit base is perfectly crumbly, the date caramel is unbelievably good – it’s so sweet and creamy, and the dark chocolate topping compliments the sweetness perfectly. I’ll definitely be making this Vegan Millionaire’s Shortbread again!
My boyfriend thought they were absolutely delicious, and he said he’d never have guessed they were vegan friendly. He would’ve scoffed the lot if he’d had his way!
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Vegan Millionaire's Shortbread
For the biscuit base layer
- 100 g Dairy free spread
- 60 g Caster sugar
- 150 g Plain flour
- 1/2 tsp Vanilla extract
- 1/4 tsp Salt
For the caramel filling layer
- 350 g Dates pitted
- 125 ml Almond milk
- 25 ml Maple syrup
- 150 g Coconut oil
- 1/4 tsp Salt
- 1 tsp Vanilla extract
For the chocolate topping layer
- 200 g Vegan dark chocolate
Pre-heat your oven to 180C/160C Fan/325F/Gas Mark 3 and line a 9" square tin with baking paper
Mix the butter and sugar together until smooth and creamy
Mix in the vanilla
Mix in the plain flour and salt and form the mixture into a dough
Then press it into the bottom of the tin and bake for 15 minutes
For the caramel layer put the dates, almond milk, maple syrup and coconut oil into a pan and bring it to the boil, let it boil for 3 minutes
Take it off the heat and add the vanilla extract. Blend into a puree with a hand blender - be very careful as the mixture will be very hot! Smooth it on top of the biscuit base and put it back into the fridge
For the chocolate topping melt the dark chocolate then pour it on top of the caramel layer
Put it back in the fridge to set. Once fully set, remove from the tin and cut it into squares. Cut gently with a knife dipped in warm water to avoid the top from cracking
Store in the fridge and eat within 1 week
NB. Filling recipe from BBC Good Food.
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