Vegan Millionaire’s Shortbread

They may be gluten-free, vegan and free from refined sugars, but these millionaire’s shortbreads will definitely hit the sweet spot. A crumbly gluten-free biscuit base is topped with smooth date caramel and finished with a shiny vegan chocolate topping. Three layers of deliciousness!

When I first tried them I was SO impressed by how similar the taste and texture was to the classic version. I even tricked my husband into believing they weren’t vegan and gluten-free, he happily ate two thinking they were normal millionaire’s shortbread. Now that’s got to be a good sign!

Oh, and did I mention that you only need 5 ingredients to make them? This recipe is a real winner!

vegan millionaire's shortbread

You’ll only need 5 ingredients

  1. Gluten-free oats
    You’ll blitz the oats in a blender to make oat flour for the biscuit base.
  2. Coconut oil
    Used for all three layers, melted coconut oil will help combine dry ingredients and add a lovely shine to the chocolate topping. I used Groovy Food’s coconut oil.
  3. Dates
    There are many different types of dates, but Medjool dates are perfect for this recipe. They’re larger, darker and more caramel like-in taste. Just remember to buy pitted/stoned dates if you can.
  4. Maple syrup
    You’ll use maple syrup to add a little natural sweetness to the biscuit base. Choose a good quality maple syrup for extra minerals and antioxidants, I used Buckwud Pure Maple Syrup.
  5. Cocoa powder
    You’ll whisk together cocoa powder and melted coconut oil to make the chocolate topping. Choose a good quality organic cocoa powder without any added sugar. I used Food Thoughts 100% cocoa powder.
vegan millionaire's shortbread

Nutritional Information (per shortbread)

  • Calories: 140
  • Fat: 8.5g
  • Saturated Fat: 2.6g
  • Carbs: 15.1g
  • Sugar (from natural sources): 9.9g
  • Protein: 1.8g

Recipe for Vegan Millionaire’s Shortbread (makes 25)


For the gluten-free shortbread base:
200g gluten-free oats
45g coconut oil
75g good quality maple syrup

For the caramel layer:
300g dates (stones removed)
50g tablespoons coconut oil
4 tablespoons water

For the chocolate topping:
100g coconut oil
60g cocao powder


Line the base of an 8inch baking tin with greaseproof paper.

Start by making the shortbread base.

Blitz the oats in a blender or food processor until they turn into a flour-like consistency.

Melt the coconut oil in the microwave or over low heat until it turns to liquid. Add the maple syrup and oat flour, and mix everything together until fully combined.

Spoon the mixture into the baking tin and press into an even layer. Place the baking tin in the freezer whilst you make the caramel layer.

Now make the caramel layer.

Melt the coconut oil. Add to a blender food processor along with with the dates and water and blitz until you have a smooth paste.

Take the shortbread base out of the freezer and spread the date caramel on top. Return the baking tin to the freezer.

Now make the chocolate topping.

Melt the coconut oil in the microwave in 20-second blasts until it turns to liquid. Add the cocoa powder to the coconut oil and whisk together until smooth. Take the baking tin out of the freezer and pour the chocolate on top.

Place the baking tin in the fridge for at least one hour to set, before slicing into 25 pieces.

Store the vegan millionaire’s shortbread in an airtight container and in the fridge for up to 4 days, or wrap in foil and clingfilm and store in the freezer for up to 2 months.

Banoffee cupcakes

A delicious twist on a classic dessert, banoffee cupcakes might just be my new favourite cupcake flavour! The recipe combines the two signature flavours of a banoffee dessert, banana and caramel.

You’ll start by making beautifully light and moist cupcakes flavoured with mashed bananas. Make sure the bananas are really ripe, the riper the better as this will only improve the flavour and texture.

The middle of the cupcakes is then scooped out (you can eat the middles!) and filled with a smooth and silky caramel sauce. I love cupcakes with a surprise centre, it just takes the bake to a whole other level. When you bite into them and discover the middle… mind-blown!

The cupcakes are decorated with a swirl of caramel buttercream. To keep things simple, as there’s quite a bit going on with this bake already, I opted for shop-bought caramel. I have made my own in the past, but this time I fancied taking a little shortcut. No judgement, please! If you feel up to making your own, I applaud you and this recipe will show you how, just remember to omit the salt.

A sprinkle of grated dark chocolate and a crunchy banana chip are the final touches to complete the banoffee cupcakes.

Banoffee cupcakes
Caramel filled cupcakes
Caramel buttercream

Ingredients (makes 12 large cupcakes)

For the cupcakes:
150g unsalted butter or Stork
150g caster sugar
2 large eggs, at room temperature
150g self-raising flour
2 ripe medium-sized bananas
1 teaspoon baking powder
1 tablespoon milk

For the caramel filling and buttercream:
1 can (397g) of Carnation Caramel
200g unsalted butter
400g icing sugar

To decorate:
A couple of squares of dark chocolate to grate on top
Dried banana chips


Preheat oven to 180°C and line a muffin tray with 12 cases.

Start by making the cupcakes. Beat the butter and sugar together until light and fluffy. Crack in the eggs, add half of the flour and mix until combined. Add the remaining flour and baking powder and fold everything together until you have a smooth mixture.

In a separate bowl mash the bananas until no lumps remain. Add to the cake mixture, along with the milk and fold together.

Bake for 18-20 minutes until golden on top and a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and leave to cool.

Once the cakes are cool, make the caramel buttercream. Beat the butter until really soft and pale in colour. Sift in half of the icing sugar and beat until smooth. Sift in the remaining icing sugar and four tablespoons of caramel and mix together until smooth and fluffy.

Time to decorate. Make a hole in the middle of each cupcake (you can do this using a cupcake corer, apple corer, piping nozzle or teaspoon). Fill each hole with a teaspoon of caramel sauce. Spread or pipe the caramel buttercream on top. I used an 11mm open star piping nozzle to get that lovely swirl effect. Grate the dark chocolate on top of each cupcake and push a banana chip into the buttercream.

Millionaire’s Salted Caramel Tart

Are you a fan of rich and indulgent desserts? If the answer is yes, then this Millionaire’s Salted Caramel Tart is the recipe for you!

The base of the tart is made using a shortbread dough, which is slightly different from traditional shortcrust. There’s no chilling, no kneading, no rolling or blind baking required, believe me when I say it’s as easy as pie to make! Once baked, the texture of the crust is very tender, almost like a shortbread cookie, which is a lovely nod to the classic millionaire’s traybake slice.

The shortbread crust is then filled with a layer of homemade salted caramel and topped with a layer of milk and dark chocolate ganache (I use both types of chocolate so it’s not too bitter). The final touches are a drizzle of salted caramel and sprinkle of sea salt flakes.

I was super happy to find a pot of Anglesey sea salt in the shops because it’s where my husband and I tied the knot last year! Millionaire’s salted caramel tart will now be another lovely reminder of our amazing wedding day.

Slice of millionaire's salted caramel tart
Millionaire's salted caramel tart cut into slices

Ingredients (makes a 9 inch tart / 10 slices)

For the shortbread crust:
200g plain flour
45 grams icing sugar
1/4 teaspoon salt
165g unsalted butter
3/4 teaspoon vanilla extract

For the salted caramel:
50g unsalted butter
50g light muscovado sugar
1 can (397g) of condensed milk
1/2 teaspoon salt

For the chocolate filling:
75g good quality 70% dark chocolate
75g good quality milk chocolate
25g butter
150ml double cream

Optional decoration:
Sea salt flakes


Preheat oven to 180°C. Lightly grease a 8-inch tart tin (preferably with a removable bottom) with a bit of butter.

Start with the shortbread crust. Combine the flour, icing sugar, and salt in a small bowl and mix together. Melt the butter in a small saucepan (or in the microwave) until liquid. Pour into the dry ingredients and add the vanilla extract. Stir until all the ingredients come together to make a dough.

Press the dough evenly along the bottom and sides of the tart tin. Place the tart tin on a baking tray and bake for 15-18 minutes until golden brown. Remove and set aside to cool.

Now make the salted caramel. Heat the sugar and butter in a medium sized saucepan until melted. Pour in the condensed milk and bring to a rapid boil, stirring continuously for about 5 minutes until the mixture has thickened and is turns golden in colour. Stir in the salt and set aside to cool for 10 minutes.

Pour the salted caramel into the tart crust (saving 1-2 tablespoons to decorate with later) and spread it out into an even layer. Put the tart in the fridge to set.

Meanwhile, make the chocolate filling. Chop the chocolate and butter up into small pieces and place in a bowl. Pour the cream into a small saucepan and slowly bring to a boil on a low heat whilst stir occasionally. Once the cream has started to boil, pour it over the chopped chocolate and butter. Leave for 30 seconds and then slowly stir until everything has melted and the mixture is smooth.

Take the tart out of the fridge. Pour the chocolate filling on top of the caramel and spread it out into an even layer. Put the tart back in the fridge to set for two hours or overnight.

Now for the final touches! Drizzle the leftover caramel on top of the tart and sprinkle with sea salt. The tart is best served at room temperature and will keep in the fridge for up to 3 days.

Lotus Biscoff cheesecakes

A fool-proof cheesecake recipe for deliciously rich Lotus Biscoff cheesecakes.

The cheesecakes have a crunchy Biscoff biscuit base, a creamy Biscoff spread cheesecake filling and a chilled layer of Biscoff spread on top. Either serve as they are, or with a Biscoff biscuit to ‘spoon’ out the cheesecake.

Lotus Biscoff cheesecakes

Lotus Biscoff cheesecakes are made using 6 simple ingredients. No eggs or flour required. It’s a no bake, no fuss recipe. The recipe makes enough for 4 individual cheesecake pots. Double the recipe and make them for a dinner party dessert, or half the recipe and make a delicious pudding for two.

Lotus Biscoff cheesecake spoonful

Ingredients (makes 4 individual cheesecakes)

For the base:
8 Lotus Biscoff biscuits
40g unsalted butter

For the cheesecake filling:
150g full-fat cream cheese, cold from the fridge
30g icing sugar
75g Lotus Biscoff spread
75ml double cream

For the topping:
30g Lotus Biscoff spread
4 Lotus Biscoff biscuits


Start with the base: Put the biscuits in a bowl and bash with a rolling pin until finely ground. Melt the butter in the microwave for 20 seconds. Pour the melted butter into the crushed biscuits and mix together. Divide evenly between four individual ramekins and press into an even layer.

Now make the cheesecake filling: Beat the cream cheese, icing sugar and Biscoff spread together until smooth. Add the double cream and whisk until it is very thick and holds its shape. Divide the filling between the ramekins and set for a minimum of 4 hours or overnight.

Once chilled, make the topping: Melt the Biscoff spread in the microwave for 20-30 seconds. Pour over the top of each cheesecake and put back in the fridge for 10 minutes to set. Serve straight away with a biscuit on top, or cover and keep in the fridge for up to 3 days.