Vegan Millionaire Shortbread

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This vegan millionaire shortbread has everything I want in a dessert: crisp shortbread, a thick caramel layer, and a smooth chocolate topping. It’s rich, satisfying, and honestly, no one will believe it’s both vegan and gluten-free!

This is one of those recipes that’s so delicious and indulgent you can only make it once in a while for a special treat. The crisp buttery shortbread, mixed with gooey caramel and smooth chocolate ganache is out of this world!

It took me a few tries to get the layers just right, but I’m so happy to share this recipe now that I’ve nailed it! The caramel stays gooey (especially at room temp) or firmer if kept in the fridge (so you can pick the consistency you want), the chocolate sets up nicely, and the shortbread holds its shape without crumbling apart. It’s the perfect dessert!

🥘 Ingredients

My recipe is made up of three layers, and each one uses simple pantry-friendly ingredients. Here’s what you’ll need:

Shortbread Base (Vegan Butter): I have two versions here, the vegan butter version or the almond butter version. For the vegan butter version I used a combination of oat flour and almond flour to give the base a soft, crumbly texture, powdered sugar and vegan butter, vanilla extract and salt to balance out the sweetness. Note: powdered sugar is best for holding the shortbread together. Ground coconut sugar can work, but the texture and flavor will change.

Shortbread Base (Almond Butter): For the almond butter shortbread I used oat flour, powdered sugar, runny and smooth almond butter, plant-based milk, vanilla extract and sea salt.

Caramel Layer: I used my homemade vegan caramel sauce, but you can use a pre-made version too.

Chocolate Ganache: I used a combination of vegan chocolate chips, coconut cream (I recommend using the solid top layer from a chilled can of full fat coconut milk), vanilla extract and sea salt.

🔪 How To Make

This dessert takes a few steps, but each one is simple, I promise! I usually make it in stages and chill between layers to keep everything together.

Make The Shortbread Layer: First I preheat my oven to 350°F. Then, in a mixing bowl, I combine the oat flour, almond flour (if using), powdered sugar, and salt and stir to mix. Then I add in the butter or almond butter, vanilla, and milk (if I’m using almond butter). I mix again, then I finish working it into a dough with my hands.

Make The Caramel Layer: If I have homemade vegan caramel on hand, I just warm it up, otherwise I’ll make a fresh batch. Then I warm the coconut cream in a small saucepan over low heat. As soon as it starts to bubble around the edges, I take it off the heat and stir in the chocolate chips, vanilla, and a small pinch of salt. I whisk until it’s smooth and glossy.

Start Assembling: Once the shortbread dough has come together, I press it evenly into a greased or parchment-lined 8×8-inch baking dish. I bake it for about 20 to 25 minutes, closer to 15 if I want it soft, 20 for something more crisp. After baking, I let it cool completely.

Add Caramel: Once the shortbread is cool, I pour the caramel on top and spread it out with a spatula. A thin layer of caramel sauce is best since it gets soft quickly. If you want more caramel for a gooey texture, double the caramel used. I pop the pan into the freezer for at least 30 minutes so the caramel layer can firm up before adding the ganache.

Add Ganache: After letting the ganache cool for a few minutes, I pour it over the caramel layer and spread it out evenly. I like to finish it with a sprinkle of flaky sea salt. Then I chill the whole thing, either in the fridge overnight or in the freezer for 1 to 2 hours, until it’s completely set.

Once everything is firm, I use a sharp knife to cut it into squares. I like to store the bars in the fridge or freezer to keep them firm until I’m ready to serve them!

📖 Variations

This recipe is easy to switch up depending on what ingredients you have, or how rich you want the final result to be. Here are a few ways I like to change it:

• Nut-Free: If you need to skip nuts, use all oat flour in the shortbread layer and choose a nut-free vegan butter. For the ganache, stick with basic dairy-free chocolate and coconut cream, the recipe should still work without the nuts.
• Extra Thick Layers: When I want a more dramatic slice, I double the caramel and/or chocolate layers. The bars will be taller and a little messier, but still hold together if chilled long enough.
• No-Cook Caramel Option: If I don’t have time for stovetop caramel, I use a no-cook version made with dates or nut butter and maple syrup. It’s softer and melts faster, but still works great when stored cold.
• Flavored Ganache: Occasionally I’ll add a splash of peppermint extract or orange zest to the ganache for something different, a little goes a long way.

🍽 Serving Suggestions

These bars are rich, so I usually serve them in small squares, just a few bites is enough. I like bringing them out at the end of a meal with coffee or tea, especially when we have friends over. They’re easy to prep ahead and always look impressive once sliced.

If I’m making a dessert spread, I’ll serve them alongside something lighter like vegan caramel popcorn or vegan rice krispie treats. They also hold up well at room temp for a couple hours, so they work for parties or holiday platters, just keep them chilled until right before serving.

🧊 Storage Directions

Refrigeration: Once these bars are fully set, I slice them and store the pieces in an airtight container. They’ll keep in the fridge for up to 5 days. I layer parchment paper between the rows if I’m stacking them so they don’t stick together.

Freezing: For longer storage, I freeze them. I wrap each piece in parchment or foil, then place them in a freezer-safe container or zip-top bag. They’ll stay good for up to 3 months.

Reheating: When I’m ready to serve, I let them sit at room temp for about 10 minutes, just long enough to soften slightly but still hold their shape.

❓Recipe FAQs

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