Vegan Millionaire’s Shortbread like no other: a chewy shortbread base, a gooey caramel center, and a chocolate coating finished with a sprinkle of sea salt. These bars are indulgent yet vegan, gluten-free, and refined sugar-free.
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Millionaire’s shortbread is one of my favorite treats. I’m passionate about the chocolate-and-caramel combination, and these bars deliver on texture and flavor. They work especially well for holidays or special occasions. If you love this flavor profile, try other chocolate-caramel recipes for variety.
What is millionaire’s shortbread?
It’s a classic three-layer treat: a shortbread cookie base, a rich caramel middle, and a chocolate top. Think of it as an upscale Twix bar—crisp, chewy, and satisfying.
Why you’ll love this recipe
This version is simple to make, uses whole-food ingredients, and is versatile—swap in white chocolate or a different sweetener if you prefer. Most importantly, it tastes incredible.
Ingredients & Substitutions
Chocolate: choose a vegan chocolate sweetened to your taste (I often use chocolate sweetened with coconut sugar).
Almond flour: forms the base texture.
Coconut flour: adds structure to the shortbread.
Maple syrup: any sticky liquid sweetener can be used instead.
Canned full-fat coconut milk: essential for a rich, creamy caramel; heavy cream can work as a non-vegan substitute.
Coconut sugar: sweetens and helps create the caramel; you can experiment with partial monk fruit to lower sugar.
How to make vegan millionaire’s shortbread
- Bake the shortbread base until golden around the edges.
- While the base bakes, make the caramel on the stovetop: combine the ingredients and simmer until it reaches a thick, caramel-like consistency.
- Pour the caramel over the cooled base and freeze until firm.
- When the caramel has set, melt the chocolate and pour it over the top, tilting to spread evenly.
- Freeze again for at least two hours, then cut into bars and store frozen.
Tips for perfect caramel
This caramel is forgiving because it doesn’t require a candy thermometer, but follow these tips:
- Use full-fat canned coconut milk for best texture and set—light coconut milk won’t produce the same result.
- Be patient: simmering can take 15–25 minutes, sometimes longer, depending on heat level and pan.
- Stir frequently while boiling so the mixture doesn’t burn as it reduces.
Storing the shortbread
Store the bars in an airtight container in the freezer to keep the layers firm and the texture ideal.
Other desserts to try
Try variations of caramel and chocolate bars or cookie bars for more dessert ideas.
Vegan Millionaire’s Shortbread
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Ingredients
Shortbread base
- 1 1/4 cup almond flour
- 6 tbsp coconut flour
- 5 tbsp coconut oil melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Caramel
- 1 14 oz can full-fat coconut milk
- 1/2 cup coconut sugar
- pinch sea salt
- 1 tbsp coconut oil
- 1 tsp vanilla extract
Chocolate topping
- 1 1/2 cups chocolate chips
Instructions
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Preheat the oven to 350°F.
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Combine all shortbread ingredients in a large bowl and mix until a dough forms. Press into the bottom of a lined 8×8 pan and bake 10–12 minutes, until golden at the edges. Let cool completely.
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While the base bakes, make the caramel. Add all caramel ingredients to a small saucepan over medium heat. Bring to a boil and simmer, stirring frequently, for 15–20 minutes (it may take longer) until the mixture reduces and thickens to a caramel consistency. Stir often to prevent burning.
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Pour the caramel over the cooled base and place in the freezer for about an hour to firm up.
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Once the caramel is firm, melt the chocolate in a heatproof bowl in short bursts, stirring until smooth. Pour over the caramel, tilt to spread, sprinkle sea salt, and return to the freezer for at least 2 hours.
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Cut into bars and store in an airtight container in the freezer.