Vegan Millionaire Shortbread

4.93 from 65 votes

Vegan millionaire shortbread like no other! Crumbly shortbread biscuit topped with smooth, stretchy caramel covered in dark chocolate.

Prep Time1 10

Cook Time20

Total Time1 30

Course: Dessert

Cuisine: All, American, English

Servings:

Calories: 384kcal

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

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.

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 117c (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.

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 vegan dark chocolate, 1 tablespoon coconut oil
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!