I made this Vegan Millionaire Shortbread for my dad’s holiday dinner last month. The caramel stayed gooey under chocolate, and my friend loved it.
As a delightful vegan dessert, it’s made without any animal products, making it a fantastic option for those following a plant-based diet. Each layer can be prepared in advance, making assembly easy and enjoyable.
Easy Layered Vegan Millionaire Shortbread
This classic dessert features a buttery vegan shortbread base topped with a luscious caramel layer made from dates and coconut milk, finished with a smooth dark chocolate ganache. It requires about 1 hour for preparation and chilling and yields 16 pieces.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup coconut oil melted
- 1/4 cup maple syrup or agave syrup
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup medjool dates pitted and soaked in water for 10 minutes
- 1/3 cup coconut milk
- 1/2 cup dark chocolate dairy-free, chopped
- 1 tablespoon almond milk or other dairy-free milk
- Sea salt for garnish optional
Instructions
- Prepare the Shortbread Base: Preheat your oven to 350°F (175°C). In a bowl, mix together flour, melted coconut oil, maple syrup, brown sugar, vanilla extract, and salt until combined. Transfer to a parchment-lined square baking dish and press into an even layer. Bake for 15-20 minutes until lightly golden. Allow to cool.
- Make the Caramel Layer: In a blender or food processor, combine soaked dates and coconut milk, and blend until smooth. Spread the date caramel evenly over the cooled shortbread layer.
- Prepare the Chocolate Ganache: In a small saucepan, melt the dark chocolate over low heat, stirring occasionally. Once melted, remove from heat and stir in almond milk until smooth. Pour the ganache over the caramel layer and spread evenly.
- Chill and Serve: Refrigerate the assembled dessert for at least 30 minutes to set the ganache. Once set, cut into squares, sprinkle with sea salt if desired, and serve.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour 20 minutes
Nutrition Information
- Servings: 16 pieces
- Calories: 180kcal
- Fat: 9g
- Protein: 2g
- Carbohydrates: 24g
I store the shortbread in an airtight container at room temperature for up to five days. The stay decadent, and I let pieces come to room temperature before serving.
