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caramel slices on a metal tray with sea salt and melted chocolate.

Vegan Millionaires Shortbread (GF)

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 20
Calories 329kcal


Shortbread Crust

  • 400 g ground almonds or 300g plain flour
  • 125 g vegan butter or 200g if using plain flour
  • 60 g soft brown sugar
  • ¼ teaspoon sea salt optional


  • 320 g sweetened condensed coconut milk or 400g for gooey caramel *see notes
  • 180 g vegan butter
  • 90 g soft brown sugar
  • 90 g granulated sugar
  • ½ tsp sea salt optional
  • 1 tsp vanilla extract optional

Chocolate Coating

  • 180 g vegan dark chocolate
  • 30 g vegan butter
  • flaky sea salt for garnish



  • Prepare: Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8" pan or rectangular 9" pan with some oil or vegan butter, then line it with parchment paper.
  • Make the crust: 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.
    Place a sheet of parchment paper on top of the crust and compact it down by smoothing it out with a flat-bottomed glass. Peel off the parchment, and use a fork to prick the dough several times.
  • Bake: Bake for 14-15 minutes until slightly browned, then allow it to cool to room temperature. If using plain flour, the bake time will be 15-18 minutes.
  • Make the caramel: Add the condensed milk, white and brown sugar, and butter to a saucepan and melt over medium heat. Continue to heat whilst stirring.
    Place your candy thermometer in the caramel and heat until it reaches 120°C (248°F).
    Remove from the heat and stir in the sea salt and vanilla if using. Allow the caramel to cool slightly for 5 minutes.
  • Assemble: Pour the caramel over the shortbread base and allow it to reach room temperature before transferring it to the fridge for at least 3 hours (or overnight).
  • Make 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 sea salt on top.
  • Serving: Allow the slice to set at room temperature for at least 15 minutes before slicing it into servings.
    Cut slowly, applying pressure to the chocolate until you can see that the knife has made its way through it, then press down to cut through the caramel and biscuit layers. 
  • 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. 


  • For a gooey caramel layer, use 400g of vegan condensed milk instead of 320g.
  • Heat the caramel sauce slowly and steadily, it should take around 15 minutes to reach the correct temperature.
  • 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.


Serving: 1slice | Calories: 329kcal | Carbohydrates: 23g | Protein: 5g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 0.3mg | Sodium: 203mg | Potassium: 79mg | Fiber: 3g | Sugar: 17g | Vitamin A: 586IU | Calcium: 55mg | Iron: 2mg