Description
A decadent vegan and gluten-free Millionaire Shortbread featuring a crumbly almond crust, rich coconut caramel layer, and smooth dark chocolate topping, garnished with flaky sea salt for a perfect balance of sweet and salty flavors.
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 a gooier caramel)
- 180 g vegan butter
- 90 g soft brown sugar
- 90 g granulated sugar
- ½ teaspoon sea salt (optional)
- 1 teaspoon vanilla extract (optional)
Topping
- 180 g vegan dark chocolate
- 30 g vegan butter
- Flaky sea salt (for garnish)
Instructions
- Prepare: Preheat the oven to 175°C (350°F). Lightly grease an 8″ square or 9″ rectangular pan with oil or vegan butter and line with parchment paper for easy removal.
- Make the Crust: In a food processor, combine ground almonds (or plain flour), vegan butter, soft brown sugar, and optional sea salt until the mixture forms a cohesive dough. Press the dough evenly into the base of the lined pan. Place a sheet of parchment paper over and smooth it with a flat-bottomed glass. Remove the top parchment and prick the crust several times with a fork to prevent bubbling.
- Bake the Crust: Bake in the preheated oven for 14-15 minutes or 15-18 minutes if using plain flour, until lightly browned. Let cool to room temperature before adding the caramel.
- Make the Caramel: In a saucepan over medium heat, combine sweetened condensed coconut milk, vegan butter, soft brown sugar, and granulated sugar. Stir continuously, heating the mixture and attaching a candy thermometer. Heat until the caramel reaches 120°C (248°F). Remove from heat and stir in optional sea salt and vanilla extract. Let the caramel cool for 5 minutes.
- Assemble Caramel Layer: Pour the slightly cooled caramel over the cooled shortbread base, spreading evenly. Allow it to reach room temperature, then refrigerate for at least 3 hours or overnight for best results.
- Prepare Chocolate Topping: Melt vegan dark chocolate and vegan butter together over a double boiler, stirring until smooth and combined.
- Apply Chocolate Layer: Spread the melted chocolate mixture evenly over the set caramel layer. Sprinkle flaky sea salt on top for added flavor contrast.
- Set and Serve: Let the slice set at room temperature for at least 15 minutes before slicing. Use a slow, steady pressure to cut through the chocolate, caramel, and crust layers evenly.
- Storage: Store the shortbread in an airtight container in the refrigerator for up to one week. For longer storage, freeze in a sealed container and defrost for 1-2 hours before serving.
Notes
- Using ground almonds ensures a naturally gluten-free crust, whereas plain flour can be used for a more traditional texture but requires more vegan butter and slightly longer baking.
- For a gooier caramel layer, increase condensed coconut milk to 400 g as indicated.
- Optional sea salt in crust and caramel layers balances the sweetness and enhances flavor.
- Melting chocolate with butter ensures a smooth, spreadable topping.
- Allow slices to fully set and chill to achieve clean cuts and proper firmness.
