Vegan Millionaires Shortbread

By Laura Charters January 23, 2019

This is a dairy free, egg free vegan treat that will become one of your favourites to make, the recipe takes a bit of time to set so bear this in mind for timings, once made it will last for about a week in a airtight container

Prep Time : 20 minutes
Cook Time : 25 minutes
Yield : 12
Allergens : Dairy Free, Eggless, Vegan

Ingredients

Shortbread Base
Self Raising Flour - 175g
Dairy Free Butter or Spread - 125g
Sugar and Crumbs Salted Caramel Icing Sugar - 50g
Caramel
Light Soft Brown Sugar - 225g
Sugar and Crumbs Salted Caramel Icing Sugar - 225g
1 can of condensed coconut milk - 400g
Vegan/Dairy Free Butter/spread - 225g
Maple Syrup - 220g

Instructions

Preheat the oven to 190c and grease and line a 8x8 brownie tin

Start by making the caramel as this takes the longest to get ready

Add the caramel ingredients together in a pan and heat on a medium setting, bring to the boil then let simmer for about 20 minutes until the mixture reaches approx 240c, has thickened and has turned a lovely caramel colour

Next make the shortbread

In a clean mixing bowl add the flour, icing sugar and butter/spread together to make fine breadcrumbs and then spread this out in the tin evenly pushing it all down firmly, pierce with a fork and bake for 20 minutes until golden, set aside to cool

When the caramel is ready pour this over the shortbread base and spread evenly, leave to cool completely then place in the fridge for approx 1 hour until set

Break the chocolate into pieces and melt in a bowl over a pan of simmering water, when its fully melted spread over the top of the caramel and then leave to harden this will take approx 3o minutes to 1 hour

Slice into squares and serve

Eat within 7 days and store in an airtight container