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vegan millionaires shortbread
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5 from 27 votes

Vegan Millionaire Shortbread

Vegan millionaire shortbread like no other! Crumbly shortbread biscuit topped with smooth, stretchy caramel covered in dark chocolate.
Prep Time1 hour 10 minutes
Cook Time20 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: All, American, English
Keyword: vegan caramel, vegan millionaire shortbread, vegan millionaires shortbread
Servings: 16
Calories: 384kcal
Author: Richard Makin

Equipment

  • candy thermometer
  • Food Processor
  • 23x23cm (9x9 inch) square cake tin
  • heat proof measuring jug

Ingredients

For the Shortbread

  • 250 g plain white flour aka all purpose flour
  • 75 g icing sugar aka confectioners sugar
  • pinch fine sea salt
  • 175 g vegan butter

For the Caramel

  • 170 g vegan butter
  • 200 g golden syrup or light corn syrup
  • 170 g light brown sugar
  • 100 g caster sugar
  • 150 ml soy milk unsweetened and unflavoured
  • 1 teaspoon vanilla extract or vanilla bean paste
  • pinch flaky sea salt

For the Chocolate

  • 200 g dark chocolate chips or roughly chopped chunks, use a vegan variety, minimum 54% cacao
  • 1 tablespoon coconut oil deodorised works best

Instructions

To Make the Shortbread

  • Preheat the oven to 160 °C
  • In a food processor, combine the shortbread ingredients. Pulse until the mixture just starts to hold together as a dough then stop.
    250 g plain white flour, 75 g icing sugar, pinch fine sea salt, 175 g vegan butter
  • Line a 23x23cm (9x9 inch) square cake tin with a sheet of baking parchment. Press the dough into the bottom of the tin, forming a smooth, even layer of dough.
  • Prick the dough lightly with a fork all over and place in the preheated oven to bake for 20 minutes or until very lightly golden on top.
  • Remove from the oven and place on a wire cooling rack. Allow to cool fully in the tin before transferring to the fridge.

To Make the Caramel

  • In a large saucepan (larger than you think you need) add all the caramel ingredients except for the vanilla and the salt.
    170 g vegan butter, 200 g golden syrup, 170 g light brown sugar, 100 g caster sugar, 150 ml soy milk
  • Place over a medium heat and stir with a heat-proof spatula until all the butter is melted and the sugars dissolved completely. Using a probe thermometer, bring the caramel to 116c (you may have to increase the heat to get it there, but trust me, it will get there!). At no point should you touch the caramel with your fingers - it's incredibly hot!
  • Remove from the heat, add the vanilla and salt and stir to combine.
    1 teaspoon vanilla extract, pinch flaky sea salt
  • Allow to cool for 2-3 minutes, stirring continuously, then pour over the shortbread in the tin. Smooth out the surface and then return to the fridge for at least 15 minutes.

For the Chocolate

  • Place the chocolate chips in a heat-proof measuring jug and add the coconut oil. Melt in the microwave in short bursts, stirring between each go, until melted.
    200 g dark chocolate chips
  • Pour the chocolate over the chilled caramel layer and then set aside on the counter to set fully. Once set, slice into squares or bars and serve!

Nutrition

Calories: 384kcal | Carbohydrates: 50g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 160mg | Potassium: 128mg | Fiber: 1g | Sugar: 35g | Vitamin A: 845IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 1mg