How to Make Vegan Millionaire Shortbread – Easy Recipe

If you’ve never tried millionaire shortbread, let me tell you—it’s one of those desserts that hits the spot. The layers of buttery shortbread, gooey caramel, and rich chocolate come together to create the perfect balance of textures and flavors. But what if I told you that you could enjoy all of this without any dairy, eggs, or animal products? Yep, you heard that right—vegan millionaire shortbread.

I’ve been making this vegan version for a while now, and let me tell you, it’s every bit as indulgent and delicious as the original if not more! And the best part? It’s surprisingly easy to make. Whether you’re an experienced baker or someone just starting with vegan desserts, I promise this recipe will be a hit. So, grab your apron (or just a cozy kitchen towel), and let’s dive in!

What Is Vegan Millionaire Shortbread?

Now, if you’re not familiar with millionaire shortbread, you’re in for a treat! It’s essentially a three-layer dessert. You’ve got the buttery shortbread base, a creamy caramel layer, and a luscious chocolate topping. The traditional version uses butter, heavy cream, and other dairy products, but here’s where it gets interesting—we’re making it vegan!

I was first introduced to vegan millionaire shortbread at a potluck a couple of years ago, and I was blown away by how rich and satisfying it was. I honestly couldn’t believe it was made from plants! The key is using vegan butter for that rich base, coconut cream for the caramel layer, and, of course, dairy-free chocolate to give it that finishing touch. When everything comes together, it’s absolute perfection.

Essential Ingredients for Vegan Millionaire Shortbread

Okay, let’s talk about ingredients. This is where the magic happens. The best part is that you don’t need any fancy or hard-to-find ingredients. All of these are super easy to get, even at your local grocery store.

Vegan Butter: The Base of the Shortbread

The base of this shortbread has to be buttery—there’s just no way around that. Thankfully, vegan butter does the job beautifully. I love using Earth Balance or Miyoko’s, but honestly, any plant-based butter will work. The butter is what gives the shortbread that melt-in-your-mouth texture and it’s key to getting that perfect crumbly yet firm base.

Coconut Milk or Coconut Cream: For the Caramel

For the caramel, we’re ditching the dairy and using coconut milk or coconut cream. Coconut cream is a little thicker, so it’s perfect for getting that gooey, chewy caramel layer. If you can’t find coconut cream, don’t stress—use full-fat coconut milk and let it chill overnight in the fridge. This will separate the cream from the liquid, making it easier to work with.

When I first tried coconut cream for caramel, I was honestly a little skeptical, but wow—it’s a game-changer. It gives the caramel the exact richness I was hoping for without the coconut taste overpowering the other flavors.

Dark Chocolate (Dairy-Free)

Now, let’s talk chocolate. The chocolate layer is where it all comes together. You’ll want to use dairy-free dark chocolate—I go for a chocolate with around 70% cocoa. It’s rich enough to balance out the sweetness of the caramel and shortbread but not too bitter. I’ve found that dark chocolate really works best here, but if you’re more of a milk chocolate person, you can definitely use vegan milk chocolate. It’s all about what you like!

Sugar Substitutes (Optional)

If you’re looking to make things a little healthier or want to experiment with sweeteners, you can swap regular sugar for maple syrup or coconut sugar. I’ve tried both, and they give the shortbread a lovely, deeper flavor. However, be mindful that swapping sugar might change the texture of the caramel slightly, but I promise it will still be delicious!

How to Make the Vegan Shortbread Base

Making the shortbread base is honestly the easiest part, but it’s crucial to get it right. You want a base that’s buttery, crispy, and firm enough to hold up the caramel and chocolate layers. Here’s how I do it:

Cream the Vegan Butter and Sugar

First, I blend the vegan butter and sugar until they’re nice and smooth. This is where all the magic happens. The texture of your shortbread is determined here, so make sure you really mix everything well. I use an electric mixer, but you can also do this by hand if you’re feeling strong! When it’s well mixed, it should look light and fluffy.

Add the Dry Ingredients

Next, I add the dry ingredients—flour, cornstarch, and a pinch of salt. The cornstarch helps keep the shortbread light and crumbly. I usually mix it by hand at first and then switch to a spoon to ensure the flour is fully incorporated. If the dough feels too dry, I add a tablespoon of cold water, but you want it to be soft and not sticky.

Press the Dough Into a Pan

Once the dough is ready, I press it into the bottom of a lined baking pan. You don’t need to overthink this step—make sure it’s evenly spread out. I like using a spoon to smooth it out, but your fingers work just as well.

Then, I bake it at 350°F (175°C) for about 12-15 minutes, or until it turns golden brown. The smell is heavenly, and you’ll know it’s ready when it’s crisp but not too dark. Make sure it cools down completely before adding the caramel.

Making the Vegan Caramel Layer

Okay, here comes the fundamental fun part—the vegan caramel. This is the layer that gives the millionaire shortbread its signature richness. It’s surprisingly easy to make, and I think you’ll be shocked at how simple the process is.

Melt the Coconut Cream and Vegan Butter

In a saucepan, I combine coconut cream, vegan butter, and brown sugar. I stir it over medium heat, and in just a few minutes, everything melts into a smooth, golden mixture. Keep stirring to make sure it doesn’t burn.

Simmer to Thicken

After everything has melted, I reduce the heat and let the mixture simmer. I let it cook for about 8-10 minutes, stirring frequently, until it thickens. The caramel should glide over the back of a spoon, shimmering like molten gold, smooth and velvety in texture. If it’s too runny, I just let it simmer for a little longer.

Pour the Caramel Over the Shortbread

Once it’s ready, I pour the caramel over the cooled shortbread base. It’s the perfect consistency—it spreads evenly without running off the edges. Then, I pop it in the fridge and let it set for at least an hour.

Assembling the Vegan Millionaire Shortbread

Once your shortbread and caramel layers are set, it’s time to bring everything together with the chocolate layer.

Melt the Dark Chocolate

I melt the dark chocolate over a double boiler or in the microwave. I stir every 20-30 seconds to ensure it doesn’t burn and stays nice and smooth.

Pour the Chocolate Over the Caramel

When the chocolate is melted, I pour it over the caramel, making sure it covers the whole surface. Then I smooth it out with a spatula. After that, it’s back to the fridge for about an hour, or until the chocolate layer has fully set.

Slice and Serve

Once everything is calm and set, I slice it into squares (or bars, depending on my mood). And that’s it! You’ve got some homemade vegan millionaire shortbread—crispy, creamy, and so delicious.

FAQ Section About Vegan Millionaire Shortbread

How long does vegan millionaire shortbread last?

If stored in an airtight container in the fridge, it stays fresh for about a week. The chocolate layer might get a little brittle over time, but it still tastes fantastic.

Can I make this recipe gluten-free?

Yes! I’ve made this with a gluten-free flour blend before, and it works just as well. The texture might be a little different, but still totally delicious.

What can I use instead of coconut milk in the caramel?

If you’re not a fan of coconut, I’ve had success with almond milk or even cashew cream. The coconut flavor isn’t overpowering, but if you’re not into it, go ahead and try an alternative.

Can I freeze vegan millionaire shortbread?

Yes! I love freezing these bars. Slice them first and store them in an airtight container or wrap each bar individually. They freeze beautifully and make a perfect treat to have on hand when the craving hits!

Conclusion About Vegan Millionaire Shortbread

And there you have it—your very own vegan millionaire shortbread! I truly hope this recipe fills your kitchen with as much delight and warmth as it has brought to mine. It’s one of those desserts that’s not only fun to make but also a crowd-pleaser whether you’re baking for a special occasion or just because this treat is sure to impress.

If you try it, let me know how it goes—tag me on social media or comment below with your thoughts. Happy baking!

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