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.

Chocolate Dipped Peanut Butter Banana Bites

These banana bites are perfect for when you’re craving a sweet treat that is (sort of) healthy. The recipe couldn’t be easier and you’ll only need three ingredients; all-natural peanut butter, chocolate and bananas.

Each banana bite is sandwiched together with all-natural peanut butter and dipped in dark chocolate. Bananas are a great source of carbohydrates, peanut butter is high in protein and dark chocolate is supposedly one of the best sources of antioxidants (win!). The combination of ingredients is the perfect energy booster.

Keep the banana bites in the freezer for when you need pre or post-workout pick me up, or to curb those after-dinner sugar cravings.

Not a fan of dark chocolate or peanut butter? Swap the dark chocolate for milk or white chocolate, and swap the peanut butter for any other nut butter like almond, cashew or hazelnut.

Chocolate dipped peanut butter banana bites
Peanut butter banana slices
Dipping banana bites into chocolate

Ingredients (makes 12 banana bites)

2 ripe medium bananas
6 teaspoons (50g) natural peanut butter – I always buy Meridian peanut butter
50g dark chocolate


Peel the bananas and slice them into rounds. You should be able to get roughly 12 slices per banana.

Top half of the slices with a small amount of peanut butter. Place the remaining slices on top to make little sandwich bites. Insert a toothpick into each bite and put into the freezer for 30 minutes.

Melt the dark chocolate in the microwave or on the hob. Coat half of each sandwich bite by dipping it into the melted chocolate. Put back in the freezer for 15 minutes.

Either serve and eat straightaway, or store in the freezer for up to 1 month.