Recipe Vegan Millionaire’s Shortbread

Millionaire’s Shortbread is a square shaped pastry. It consists of a layer of shortbread, caramel and chocolate. On this page I’m sharing a recipe for vegan Millionaire’s Shortbread. Besides completely plant-based, this recipe is also free from added sugars. I didn’t even use sugar or honey for the caramel layer! Do you want to make vegan Millionaire’s Shortbread? Keep on reading!

Millionaire’s Shortbread

Millionaire’s Shortbread is also called Caramel Shortbread and, as I said, conists of a biscuit, caramel and chocolate layer. The first known recipe for Caramel Shortbread was found in an Australian cookbook. The name Millionaire’s Shortbread probably originated in Schotland. It’s often considered a British dish but by now you can find Millionaire’s Shortbread all over the world.

Vegan Caramel Shortbread

Although you normally use butter and condensed milk to make Millionaire’s (or Caramel) Shortbread, you don’t need any dairy for this version. Making this Millionaire’s Shortbread lactose-free and vegan.
I also didn’t use any sugar or other sweeteners such as honey to make this shortbread. So it’s a lot healthier than the original version. Scroll down for my sugar-free recipe for vegan Millionaire’s Shortbread.

Recipe Vegan Millionaire’s Shortbread

Ingredients (for 15 squares):
165 grams almond flour
7 tablespoons melted coconut oil
26 Medjoul dates, pitted
3 tablespoons peanut butter or almond butter
1/2 teaspoon vanilla essence
80 grams dark chocolate (or vegan milk chocolate)

Rectangular baking tray
Parchment paper


Put the almond flour, 3 tablespoons of coconut oil and 6 medjoul dates in a food processor. Blend until it has formed a dough. Line a rectangular baking tray with parchment paper and divide the dough over the bottom. Press it down with the back of a spoon. Place in the fridge.
Clean your food processor and add the remaining 20 dates, the peanut butter and vanilla essence. Mix untill smooth. Divide the caramel layer over the biscuit layer. Place in the fridge.
Bring water to a boil. Melt the chocolate with the remaining 3 tablespoons of coconut oil in a bowl au-bain-marie. Pour the melted chocolate over the caramel layer.
Put the vegan millionaire’s shortbread in the fridge to set. You can leave it in the fridge until serving.
Use a sharp knife to cut the shortbread in 15 squares.
You can save them in the fridge or the freezer.

You might also like my recipe for vegan peanut butter date fudge with chocolate.

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