Vegan Butterscotch Millionaire's Shortbread

close up of caramel slice with bite taken out of it.

Vegan Butterscotch Millionaire's Shortbread

Vegan Butterscotch Millionaires Shortbread with layers of gluten-free shortbread, a buttery butterscotch toffee filling, and dairy-free chocolate. These little caramel slices are super indulgent and perfect with a cuppa!

Course Dessert

Cuisine European

Diet Gluten Free, Vegan, Vegetarian

Prep Time 30

Chilling Time 2

Total Time 2 30

Servings slices

Calories 402kcal

Author Christina Leopold

Ingredients

Crust

1 cup gluten-free all purpose flour use plain flour if not gluten-free
1 cup ground almonds
4 tbsp vegan butter
2 tbsp maple syrup
¼ tsp sea salt

Butterscotch Caramel

8.8 oz vegan butter
11.25 oz vegan sweetened condensed coconut milk
1 cup caster sugar
½ cup coconut cream
½ tsp sea salt
½ tsp vanilla extract

Topping

6.3 oz vegan chocolate
2 tbsp vegan butter
sea salt or maldon sea salt flakes for garnish

US Customary - Metric

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 the gluten-free flour, almond flour, vegan butter, maple syrup, and salt until the ingredients 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.

Butterscotch Caramel

For the butterscotch filling, add the vegan butter to a saucepan and melt over medium heat. Add the remaining ingredients and continue to heat whilst stirring. Place your candy thermometer in the caramel and heat until it reaches 116°C (240°). 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).

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 it to sit at room temperature for at least 15 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.
Store these slices in an airtight container at room temperature and consume within 3-5 days. Alternatively, you can freeze any unused portions and defrost them as needed.

Nutrition