Description
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!
Ingredients
Crust
- 1 cup (125 g) gluten-free all purpose flour, use plain flour if not gluten-free
- 1 cup (112 g) ground almonds
- 4 tbsp (60 g) vegan butter
- 2 tbsp (30 ml) maple syrup
- ¼ tsp (1.25 g) sea salt
Butterscotch Caramel
- 8.8 oz (250 g) vegan butter
- 11.25 oz (320 g) vegan sweetened condensed coconut milk
- 1 cup (200 g) caster sugar
- ½ cup (120 g) coconut cream
- ½ tsp (2.5 g) sea salt
- ½ tsp (2.5 ml) vanilla extract
Topping
- 6.3 oz (180 g) vegan chocolate
- 2 tbsp (30 g) vegan butter
- sea salt or maldon sea salt flakes, 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 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
Calories: 402kcal | Carbohydrates: 42g | Protein: 3g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 260mg | Potassium: 36mg | Fiber: 2g | Sugar: 32g | Vitamin A: 796IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg
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