Vegan millionaire's shortbread
Ingredients
- 150 gcashew nuts
- 50 grolled oat
- 4medjool dates pitted
- 50 gcoconut oil melted
- 350 gpitted medjool dates
- 125 mlunsweetened almond milk
- 25 mlmaple syrup
- 150 gcoconut oil
- 1 tspvanilla extract
- 150 gcoconut oil
- 5 tbspcocoa powder
- 2 tspmaple syrup
Directions
- 1
Grease a 20cm square cake tin and line with baking parchment. Tip the cashew nuts and oats into a food processer and blitz to crumbs. Add the dates and coconut oil, and blend again. Transfer to the tin and use a spoon to press the nutty mixture into a compact, even layer that covers the base. Chill while you prepare the filling.
- 2
For the filling, add the dates, almond milk, maple syrup and coconut oil to a saucepan with a generous pinch of salt and bring to a simmer. Boil for 2-3 mins until the dates are really soft. Cool the caramel a little, then tip into the blender, add the vanilla extract and blitz to a smooth purée. The caramel will be hot so be careful when handling. Add a little more salt if the mixture is too sweet. Pour over the nutty base and spread to the sides of the tin, getting the surface as smooth as possible. Chill while you prepare the topping.
- 3
Gently heat the coconut oil in a saucepan until melted. Remove from the heat and whisk in the cocoa and maple syrup until there are no lumps. Cool for 10 mins, pour over the caramel layer and return to the fridge for at least 3 hrs or until firmly set. To serve, cut into squares. Will keep in the fridge for up to a week.
Vegan millionaire's shortbread
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About this Recipe
Craving an indulgent, gooey, and chocolatey treat that’s also completely vegan and gluten-free? This Vegan millionaire's shortbread delivers all the classic decadence without compromise. Get ready to experience a dessert that’s just as rich and satisfying as the original, made with wholesome, plant-based ingredients.
Why This Recipe Works
This recipe shines by skillfully replacing traditional shortbread and caramel with clever vegan alternatives that genuinely work. The base combines cashew nuts and rolled oats to create a wonderfully nutty and sturdy foundation, while the luscious caramel layer is crafted from sweet Medjool dates, maple syrup, and creamy almond milk. This thoughtful construction ensures a treat that's not only delicious but also naturally free from gluten and animal products.
What to Expect
Prepare for an explosion of textures and flavors. You'll bite through a firm, subtly nutty base, followed by a remarkably chewy and rich caramel-like center that melts in your mouth. The top layer provides a satisfying snap of dark, glossy chocolate, creating a perfect trifecta of sweetness and depth. Each square is a truly indulgent experience, reminiscent of your favorite caramel bars but with a refreshing, plant-based twist. With its delightful balance, this treat is designed to be savored, making 16 generous servings.
Customization & Variations
This recipe is already a fantastic vegan and gluten-free option, but you can explore slight variations to suit your taste. For an extra hint of warmth, consider adding a tiny pinch of sea salt to the chocolate topping to amplify its richness. While the Medjool dates and maple syrup provide natural sweetness, you could slightly adjust the maple syrup in the caramel if you prefer a less intensely sweet profile.
Serving & Context
These Vegan millionaire's shortbread squares are perfect for sharing at gatherings, as a sophisticated dessert after dinner, or simply as an anytime treat when a craving strikes. They are best enjoyed with a cup of coffee or tea, allowing their complex layers to shine.