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!
You’ll only need 5 ingredients
- Gluten-free oats
You’ll blitz the oats in a blender to make oat flour for the biscuit base.
- 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.
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.
- 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.
- 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.
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.