Vegan Millionaire Shortbread

Makes: ~16 squares | Total Time: 1.5 hours (including chilling)

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✨ Layers Breakdown:

1. Shortbread Base – crumbly and rich
2. Caramel Layer – gooey and sweet
3. Chocolate Topping – smooth and snappy

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🥄 Ingredients

Shortbread Base:

• 1 1/2 cups (180g) all-purpose flour
• 1/2 cup (110g) vegan butter, softened (e.g., Earth Balance or Flora Plant)
• 1/4 cup (50g) sugar (white or light brown)
• Pinch of salt
• Optional: 1 tsp vanilla extract

Caramel Layer:

• 1 cup (240ml) full-fat coconut milk
• 1/2 cup (100g) brown sugar or coconut sugar
• 1/4 cup (60ml) maple syrup or agave
• 1/4 cup (60g) vegan butter
• Pinch of salt
• Optional: 1 tsp vanilla extract

Chocolate Topping:

• 150g (about 1 cup) vegan dark chocolate, chopped
• 1 tbsp coconut oil (for smoother texture)

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🔪 Instructions

1. Make the Shortbread Base

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Mix flour, sugar, salt, and vegan butter until a soft dough forms.
3. Press evenly into the pan. Prick with a fork.
4. Bake for 20–25 minutes, until lightly golden.
5. Let cool completely in the pan.

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2. Make the Vegan Caramel

1. Combine coconut milk, sugar, syrup, and vegan butter in a saucepan.
2. Bring to a gentle boil, stirring frequently.
3. Reduce heat and simmer for 25–35 minutes, stirring regularly, until thick and golden.
   • It should coat the back of a spoon.
4. Stir in vanilla and a pinch of salt.
5. Pour over cooled shortbread and refrigerate until set (at least 1 hour).

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3. Add the Chocolate Layer

1. Melt chocolate with coconut oil in a double boiler or microwave (in 20-sec bursts).
2. Pour over the set caramel, spreading evenly.
3. Chill again until firm (about 30 minutes).
4. Slice with a hot sharp knife (wipe between cuts for clean edges).