Vegan Millionaire's Shortbread
Vegan Millionaire Shortbread starts with a chewy shortbread base, gooey vegan caramel, and a thick chocolate topping. It's easy, rich, and delish! It's gluten and refined sugar-free!
Ingredients
shortbread base
- 1 1/4 cup almond flour
- 6 tbsp coconut flour
- 5 tbsp coconut oil melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Caramel
- 1 14 oz can full-fat coconut milk
- 1/2 cup coconut sugar
- pinch sea salt
- 1 tbsp coconut oil
- 1 tsp vanilla extract
Chocolate topping
- 1 1/2 cups chocolate chips
Instructions
- Preheat the oven to 350F.
- Combine all of the shorbread ingredients together in a large bowl, mixing well until a dough forms. Press the dough into the bottom of a lined 8x8 pan. Bake for 10-12 minutes, until golden around the edges. Let cool completely.
- While the base is baking, start the caramel. Add all of the ingredients to a small saucepan over medium-high heat. Bring the mixture to a boil over medium heat, stirring frequently. Let the mixture boil for 15-20 minutes (it can sometimes take longer), stirring VERY frequently so it doesn't burn, until it reduces to a caramel consistency.
- Pour the caramel sauce over the base and place in the freezer for an hour or so to firm up.
- Once the caramel layer is firm, add the chocolate to a heat proof bowl. Melt in 20 second increments, stirring well between each, until melted and smooth. Pour over the base, tilting the pan to evenly disburse it. Sprinkle on some sea salt and place back in the freezer for at least 2 hours.
- Cut into bars. Store in the freezer in an air-tight container.