I am very excited about this recipe, I have always loved Millionaire’s shortbread and I always remember visiting my nan and grandad’s when I was a child and there would always be a plate of cakes after dinner that included french fancies, vanilla slices and millionaire’s shortbread, so I was keen to make a healthy vegan version of this cake. I did a bit of research into other recipes for the caramel layer, but I really didn’t want to pack it with loads of sugar and vegan creams etc, I wanted something simple and delicious that wouldn’t worry the waistline, so I made my own concoction and it’s a thumbs up from me.

For those on Gluten free, just swap the barley flour for buckwheat flour for the shortbread base, I’ve tried both and it’s fine!

This millionaire’s shortbread is so fabulous I’m struggling not to eat it all right now… and believe me I would, but I shall show some restraint.. but it’s hard! I’ve said in the recipe that it will make 8 slices, but those are generous slices, so if you wanted you could get 12 squares out of it.

Vegan Millionaire’s Shortbread (Vegan & Gluten Free Option)

MyInspiration Feel The Difference Range

Makes 8 generous slices – ready in about an hour

For the shortbread

1 cup barley flour (if GF use Buckwheat flour)

1/2 cup corn flour

1/2 cup vegan icing sugar

3 tbsp vegan margarine

Pinch of All Spice

For the Caramel Layer

3 tbsp peanut butter

1/2 cup icing sugar

3 tbsp maple syrup

1.5 tsp Vanilla extract

8 dates (soaked in hot water for 5 minutes)

1/2 cup sultanas

Chocolate Layer

100g vegan dark chocolate

1.5 tbsp dairy free milk (I used hazelnut)

Method

1. Pre-heat oven to 180 degrees celcius and prepare a baking tray

2. To make the shortbread, add the barley flour, corn flour, icing sugar and all spice in to a mixing bowl, then add the margarine and rub the mixture together, after a while this should start to bind together, knead for a couple of minutes, then transfer to a sheet of parchment paper and roll out into a rectangle about 1 cm thick, 6″ x 8″ then pop the parchment and dough onto your baking tray, I scored my dough with a sharp knife to make my slices to it’s easier to cut up later, now pop in the oven for 20 – 25 minutes until it’s golden, then remove from heat and allow to cool.

3. Now make the caramel layer, add the dates and sultanas with 1/2 tbsp water to a food processor and blitz, until the dates have broken down (you don’t want a puree, it should be a slightly thick mixture), now in a separate mixing bowl, cream together the peanut butter and icing sugar, add the vanilla and maple syrup then stir through the date & sultana mix, it should be quite a stiff mixture, but spreadable. Using a palette knife spread the mixture on top of the cooled shortbread and pop in the freezer for 5 minutes.

4. In the meantime, prepare a bain-marie, add the chocolate and let it melt completely before stirring through the dairy free milk, let it sit for 5 minutes to thicken slightly, then using a palette knife spread evenly over your caramel layer and pop in the fridge for 10 – 15 minutes to let it set, then slice and serve.