Recipe: Vegan Millionaire’s Shortbread

vegan millionaire's shortbread

Want to make the most indulgent vegan millionaires shortbread that will impress even your non-vegan friends? Keep on reading to find out how.

RECIPE:

Ingredients – base:

  • 250g plain flour
  • 150g dairy free spread
  • 75g caster sugar

Ingredients – caramel:

  • 170g golden syrup
  • 120g dairy free spread
  • 1 tin of condensed coconut milk (tinned coconut milk)

Ingredients – chocolate:

  • 1 large family size bar of dairy free chocolate
  • 1 dessertspoon of pure coconut oil

METHOD:

  1. Mix the base ingredients to a breadcrumb consistency. If you have a mixer available I suggest using this.
  2. Press into a shallow lined tin.
  3. Bake on 150d for roughly 20-25 minutes. It should remain pale in colour like a shortbread biscuit.
  4. Place the ingredients for the caramel in a large saucepan and bring to the boil. You must stir constantly otherwise it will burn. This process can be a lengthy one. I’ve done this in 15 minutes before but generally it takes at least half an hour! What you are looking for is for it to bubble up almost to the top of the saucepan. When you have reached this point reduce the heat until it thickens to a runny syrup consistency. KEEP STIRRING AT ALL TIMES!
  5. Pour over your base layer and place in the fridge for roughly 2 hours to set.
  6. Once the base and caramel have set melt the chocolate and coconut oil and then pour over.
  7. Place back in the fridge until all layers have completely set. This usually takes about an hour but I like to leave mine in for longer to ensure everything is totally solid. I suggest leaving it overnight. If you do want it ready quicker you can always put it in the freezer.

 

 

3 thoughts on “Recipe: Vegan Millionaire’s Shortbread

    1. So sorry for such a delayed response! I believe you have overcooked it or perhaps on slightly too high a temperature. This happened to me once and it was because I cooked it for too long and it kind of turned into toffee!

  1. 🙁

    I only boiled it for 5 minutes before I could see it was turning to toffee so I reduced the heat like you said but the bits left in the pan turned hard so I can predict what is going to happen.

    This happens to me every time I make vegan caramel. 🙁 🙁

    Really bums me out.

    What am I doing wrong?

    Should I not be on top heat while bringing it to the boil?

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