Vegan Millionaire Shortbread cups that taste JUST like the real thing. Buttery shortbread cookie, no-cook salted caramel, and dairy-free chocolate on top!
I was there. I know every single ingredient that went into these millionaire shortbread cups. Yet even I am like HOW ARE THESE VEGAN?
Cookie, caramel, chocolate – all sounds like pretty standard stuff. But of course the cookie is made with just 6 ingredients, all vegan/gluten-free but yet tastes SO buttery. And the caramel requires no cooking, just whisking a few favorite ingredients together like SunButter and maple syrup. And the chocolate is the dark snappy shell on top of these decadent little cups deserve.
Shortbread. The cookie base is adapted from these cookies, but I swapped coconut butter for oil (because that’s what I had) and adjusted the ratios a little bit accordingly. You can still use the coconut butter version if you want an oil-free option. You could also press the dough into a loaf pan instead of individual cups and make millionaire shortbread BARS instead.
Caramel. This is my favorite way to make caramel without dates – nut/seed butter, maple syrup or honey, a little bit of coconut oil, vanilla, and salt. Just whisk everything together, adding more coconut oil if it’s too thick or more nut/seed butter if it’s too thin. It also thickens as it chills.
Chocolate. Just melted chocolate. Preferably dark. Preferably sprinkled with sea salt on top.
All the parts are good on their own, but together…WHOA.
The batch was more than half gone within 10 minutes of finishing the photoshoot. So yeah…we really loved them. And I think you will too!
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Vegan Millionaire Shortbread cups that taste JUST like the real thing. Buttery shortbread cookie, no-cook salted caramel, and dairy-free chocolate on top!
Ingredients
Shortbread Cookie
- 1 cup (110g) almond flour
- 1/3 cup (40g) coconut flour
- 1/4 cup (80g) maple syrup or honey
- 1/4 cup (50g) coconut oil (or coconut butter)
- 1 tsp vanilla extract
- 1/4 tsp salt
No-Cook Caramel
- 1/4 cup (70g) nut/seed butter (I used SunButter)
- 1/4 cup (80g) maple syrup or honey
- 1 tbsp coconut oil (optional if too thick)
- 1/4 tsp salt
- 1 tsp vanilla extract
1 cup (160g) dark chocolate chips, melted
Instructions
- Preheat the oven to 350ºF.
- Combine all the cookie ingredients.
- Mix to form a sticky dough.
- Roll into 8 balls and press into a lightly oiled muffin pan, creating a slight depression in the center.
- Bake for 10 minutes at 350ºF until golden brown on the edges.
- Cool for at least 30 minutes before flipping out of the pan. They will be very fragile when hot and fall apart if you flip too soon, you can even refrigerate them first.
- Whisk together the caramel ingredients, adjusting with coconut oil if its too thick or more nut/seed butter if too thin (it should be thick but drizzle-able).
- Top each shortbread cup with a generous spoonful of caramel (you may have extra). Freeze until firm.
- Top the caramel with melted chocolate and a sprinkling of coconut flakes or salt.
- Refrigerate until chocolate is set.
- Eat! Keep leftovers in the fridge for up to a week.
Nutrition
- Serving Size: 1 cup
- Calories: 336
- Sugar: 17g
- Sodium: 76g
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 5g
Keywords: vegan, paleo, grain free, dessert, baking, chocolate, shortbread, caramel, healthy, gluten-free
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