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Vegan Millionaires Shortbread with Vegan Shortbread base, Vegan Caramel Filling and Vegan Chocolate on top!
This post may contain affiliate links.
I think I have lost count of how many millionaires shortbread themed recipes are on my blog… even if they’re the cake form, or the cupcake form, I have SO MANY. I just adore it. However, none of them are Vegan so far!
This is partly because I am not vegan myself, so I have never needed to bake any.. but it’s also because for these, using vegan alternatives makes it harder as they can be harder to come by. Regular condensed milk is available in all shops – and so easy to find. Vegan Condensed Milk? Very few shops sell it in comparison!
I have seen many Vegan Millionaires Shortbread recipes now that use medjool dates, cashew nuts, maple syrup etc… and whilst I have literally no issue with this whatsoever, they’re just not ingredients that I commonly buy for my baking.
I wanted to make my Vegan Millionaires Shortbread as similar to my regular Millionaires Shortbread recipes as I could, so that they fit my style better, and so that they’re easier for me! The good thing is as well, is you only have to alternate three ingredients.. the condensed milk, the butter, and the chocolate!
My shortbread base for this recipe is the exact same as my other millionaires recipes, apart from the Butter I use. I used the Stork Block for these as it’s a very good dairy free & vegan butter that’s firm, and found in most supermarkets! You may think “STORK ISN’T DAIRY FREE?!” but the foil kind is! It’s amazing.
The only difference in how you make the shortbread, is that I found it’s better if you bake it for a smidge longer than the usual shortbread recipe! It may be because the butter is softer than normal butter is, but who knows… a couple more minutes doesn’t hurt!
For the Caramel, it’s similar to my other recipe on my Millionaires Flapjacks, but actually quite different. I tried this caramel several different ways, but finally cracked it! For the butter, I used the Stork Block again, and then also this amazing Vegan Condensed Milk.
Honestly, it’s a little life changing.. and it works wonderfully. I had to change the quantities of the other ingredients that I’ve used ever so slightly as the tin size of the Vegan Condensed Milk are different (smaller), but otherwise the ethos is the same!
I tried using my other caramel from most of my other Millionaires recipes such as my Mini Egg Millionaires, but I just didn’t like it as much. It didn’t set as well for me, and the colour was too light. Doing it this way, with the Light Brown Sugar means you get a much better caramel with the amazing Vegan Condensed Milk.
You have to be careful when making this caramel, even more so than the other, as you have to boil it for a bit longer! You want the temperature of the caramel to be about a medium heat, and definitely not really high. If you regular caramel, or this caramel splits whilst making, it’s just got far too hot and can’t incorporate itself!
For the Chocolate side of it, I used Dark Chocolate that is naturally dairy free and vegan. You need to make sure to check the labels of the brand you choose to buy, as some can still contain dairy in some way, but often the supermarket own cheap bars are naturally dairy free!
The white chocolate that I swirled through for decoration was this wonderful one I bought online – I didn’t use too much as it can be quite expensive, but enough to make the bake look lovely and pretty! This bit is of course optional. You can use any vegan chocolate you like!
I hope you love this recipe as much as I do! Enjoy! x
Vegan Millionaires Shortbread!
- 200 g Dairy Free Butter (stork block)
- 100 g Caster Sugar
- 275 g Plain Flour
- 100 g Dairy Free Butter (stork block)
- 100 g Light Brown Sugar (or dark brown)
- 600 g Vegan Condensed Milk
- 200 g Dark Chocolate (vegan)
- 100 g White Chocolate (vegan)
- Preheat your oven to 180C/160C Fan, and line a 9x9" Square Tin with parchment paper.
- Cream together your Dairy Free Butter and Sugar until light and fluffy.
- Add in the Flour and beat again till a dough is formed!
- Press the dough into the bottom of the tin, and bake in the oven for 25-30 minutes, or until golden on top.
- One baked, leave to cool on the side, but still in the tin!
- In a large heavy based saucepan, add your Dairy Free Butter, Sugar and Vegan Condensed Milk.
- Melt on a low-medium heat until everything is melted and dissolved.
- Once melted, turn the heat up slightly to a medium heat and boil the mixture for 7-8 minutes, or until the mixture has started to turn more golden and thickened. Stir it constantly with a spatula so the bottom of the pan is scraped properly.
- Pour the Caramel onto the Shortbread and leave it to set in the fridge for an hour or so!
- Once set, melt your Vegan Chocolate carefully and pour over! Melt any Vegan White Chocolate if using, and swirl through using a cake skewer or fork!
- Leave the bake to set in the fridge until solid, and then cut up and enjoy!
- I recommend using this Vegan Condensed Milk in this recipe!
- I also recommend this Vegan White Chocolate for the swirls if you fancy it!
- I use this 9" square tin for all my brownies/millionaires recipes as it's so good!
- Make sure that all of your other ingredients are vegan (does depend on brand), especially if you have allergies.
- I used a supermarket own dark chocolate as it's naturally vegan - but again can depend on the brand.
- This will last in the fridge or room temperature on a cooler day, for up to a week!
- You can use any vegan chocolate you like on the top - 300g is just the ideal amount to cover the traybake and have a decent thickness!
- If you caramel is very hard to cut after being in the fridge, leave it at room temperature for a bit.
- If you caramel is very soft even after being in the fridge, you didn't boil it for long enough or at a hot enough temperature!
Find my other Recipes on my Recipes Page!
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