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vegan apple millionaire shortbread traybake on a metal tray.
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Vegan Toffee Apple Millionaires Shortbread

A delicious fall twist on the vegan caramel slice. These vegan toffee apple millionaires shortbread bars have an apple infused shortbread and caramel. Completely dairy free and vegan with a gluten free option.
Course Dessert
Cuisine British
Diet Vegan, Vegetarian
Prep Time 40 minutes
Chilling Time 2 hours 15 minutes
Total Time 2 hours 55 minutes
Servings 16
Calories 399kcal

Ingredients

Base

  • 1 ½ cups plain flour
  • 3.53 oz vegan butter
  • 2 tablespoons light brown sugar
  • 2 tablespoons apple puree (unsweetened apple sauce)
  • 2 tablespoons fresh apple grated
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon sea salt

Caramel

  • ½ cup apple puree (unsweetened apple sauce)
  • ¼ cup cornflour (cornstarch)
  • 11.25 oz Sweetened Condensed Coconut Milk  I use Nature's Charm
  • 1 cup light soft brown sugar (light muscovado)
  • 5.3 oz vegan butter
  • ½ tablespoon sea salt

Chocolate Topping

  • 6.3 oz vegan chocolate
  • 1 oz vegan butter

Caramel shards (optional topping)

  • ¾ cup caster sugar (superfine sugar)
  • 2 ½ tbsp golden syrup
  • ½ teaspoon apple cider vinegar
  • 1 teaspoon vegan butter

Instructions

Base

  • Preheat your oven to 180°C (356°F). Lightly grease the base and sides of a square 8" pan with some oil or vegan butter, then line with parchment paper.
  • To your food processor, add all of the base ingredients and blend for 30-60 seconds until they stick together to form a dough. Evenly press the dough into the base of the pan and smooth it out with a spatula or flat bottomed glass. With a fork, gently prick the dough several times.
  • Bake for 15-18 minutes until slightly browned, then allow to cool to room temperature.

Caramel

  • In a small bowl, whisk together the apple puree and cornflour until they form a paste, set aside. 
  • Add the apple puree cornflour paste to a saucepan along with all of the other ingredients for the caramel and melt over a medium heat whilst stirring. Place your candy thermometer in the caramel and heat until it reaches 116°C (240°F), stirring with a spatula regularly to avoid the caramel from burning to the bottom of the pan. Remove from the heat and allow the caramel to cool slightly for 5 minutes.
  • Pour the caramel over the shortbread base and allow it to reach room temperature before transferring to the fridge for at least 2 hours to set (or overnight).

Chocolate topping

  • For the coating melt the chocolate and butter over a double boiler. Stir until melted thoroughly. Use a spatula to spread it over the caramel in an even layer. Allow to set completely at room temperature for at least 20-30 minutes before slicing into servings.
  • To slice, place a sharp knife in a jug of boiling water to heat it. Wipe the knife dry and gently cut, allowing the heat from the knife to melt through the slices.

Caramel shards

  • Grease a baking tray with cooking oil and set aside.
  • Add the caster sugar, golden syrup, apple cider vinegar and vegan butter to a saucepan and melt over a medium heat, stirring until smooth.
  • Place your candy thermometer in the caramel and heat until it reaches 148°C (298°F), stirring with a spatula regularly to avoid the caramel from burning to the bottom of the pan. Remove from the heat and pour into the greased baking tray.
  • Allow to set completely at room temperature before chopping the caramel into shards to place on top of the millionaires. 

Nutrition

Calories: 399kcal | Carbohydrates: 60g | Protein: 2g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 244mg | Potassium: 48mg | Fiber: 1g | Sugar: 46g | Vitamin A: 681IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg