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gluten free caramel slices on a tray with sea salt flakes.
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Vegan Millionaires Shortbread (Gluten Free)

These delicious vegan millionaires shortbread bars have layers of gluten-free shortbread and chewy caramel covered in chocolate. Easy to make using just 6 ingredients, they're the perfect caramel slice to enjoy alongside your cup of tea or coffee.
Course Dessert
Cuisine Australian, British
Diet Gluten Free, Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings 16
Calories 367kcal

Ingredients

Crust

  • 300 g ground almonds
  • 100 g vegan block butter
  • 50 g soft brown sugar
  • ¼ tsp sea salt

Caramel

Chocolate coating

  • 120 g vegan dark chocolate
  • 28 g vegan block butter
  • sea salt for garnish

Instructions

Crust

  • Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8" pan with some oil or vegan butter, then line with parchment paper.
  • In your food processor, combine all of the crust ingredients 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 minutes until slightly browned, then remove from the oven and use a flat bottomed glass to press down and compact the shortbread. Allow it to cool to room temperature.

Caramel

  • Add the sweetened condensed coconut milk, soft brown sugar, vegan butter, salt, and vanilla (if using) to a saucepan and melt over medium heat. Stir the mixture gently using a spatula until evenly combined. Place your candy thermometer in the caramel and continue to slowly heat the caramel until it reaches 116°C (240°F). This will take about 15 minutes. Use a spatula to stir the mixture every so often to prevent it from burning to the pan but do not over-mix. 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 (or overnight).

Chocolate coating

  • 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. Sprinkle some sea salt on top.
  • Allow it to set at room temperature for at least 15 minutes before slicing into servings.

Storage

  • Place in an air-tight container and refrigerate for up to a week. Alternatively, you can freeze them in a sealed container and defrost them for an hour or two before serving.

Notes

  • Heat the caramel sauce slowly and steadily. If you fire up the temperature too much the caramel will not have enough time to reduce and thicken properly.
  • Once your caramel gets close to the required temperature it can very quickly go over the required temperature (116°C). To make sure the caramel doesn't overheat, set your candy thermometer to 110°C, then increase 114°C, and lastly, up to 116°C. This allows you to slowly increase the heat
  • Do not overmix the caramel sauce, as this can cause crystallization.
  • Stir the caramel every so often using a spatula to ensure it does not burn to the pan, however, do not whisk or constantly stir the mixture.

Nutrition

Calories: 367kcal | Carbohydrates: 27g | Protein: 5g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 248mg | Potassium: 71mg | Fiber: 3g | Sugar: 21g | Vitamin A: 421IU | Calcium: 53mg | Iron: 2mg