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Vegan Millionaire's Shortbread

Vegan Millionaire's Shortbread

Shortbread base, date caramel filling, dark chocolate topping
Course Dessert
Cuisine British
Keyword vegan
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 16
Calories 309kcal
Author thebakingexplorer


For the biscuit base layer

  • 100 g Dairy free spread
  • 60 g Caster sugar
  • 150 g Plain flour
  • ½ tsp Vanilla extract
  • ¼ tsp Salt

For the caramel filling layer

  • 350 g Dates pitted
  • 125 ml Almond milk
  • 25 ml Maple syrup
  • 150 g Coconut oil
  • ¼ tsp Salt
  • 1 tsp Vanilla extract

For the chocolate topping layer

  • 200 g Vegan dark chocolate


  • Pre-heat your oven to 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


Calories: 309kcal | Carbohydrates: 34g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 128mg | Potassium: 249mg | Fiber: 3g | Sugar: 22g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg