When I told DH I was making vegan millionaire’s shortbread he said something like, “Vegan millionaires? That’s a bit niche isn’t it? There can’t be many of them around!” Oh, how we laughed…
Ahem. Making a gooey vegan caramel has long been a goal of mine, just because caramel is so delicious, and dairy seems increasingly to disagree with me. (The dairy intolerance is no big surprise – my Mum and brothers have been dairy-free for years. It just took me a while to catch up.) Also, making a dairy-free caramel means that delicious caramel desserts can be made parve – brilliant!
And what better place to start with vegan caramel, than these gorgeous chocolate caramel shortbread slices? Growing up, these were always called millionaire’s shortbread, and it was years and years before I realised that they’re basically homemade twix bars – biscuit on the bottom, caramel in the middle, chocolate on the top! The benefit of making them yourself doesn’t stop at their vegan-ness though, it also means you can adjust the ratio of biscuit:caramel:chocolate to suit your personal taste. YUM.
I made a test batch of these for a family reunion, where it was generally agreed that while they were extremely delicious, they needed thicker biscuit and thinner caramel. I guess I got carried away with the brilliance of the parve caramel layer. This recipe has now been finessed, and the photos show the batch I made for my birthday tea a little while ago. The chocolate topping cracked a bit when I cut them, but I think it adds to their homemade ‘rustic’ chic. They tasted gorgeous.
Assuming that these don’t all get scoffed immediately, they do keep for a week or two in a box in the fridge. You’ll need willpower though… And the best part is, you don’t even have to be a vegan millionaire to eat them 😀
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- 200g vegan margarine
- 100g golden caster sugar
- 300g plain flour
- 400ml tin coconut milk
- 1-2 tbsp coconut oil (optional)
- 100g light brown sugar
- 200g dark chocolate
- Preheat the oven to 180C. Line a 20 x 30 cm shallow baking tin with greaseproof paper.
- Cream the margarine and caster sugar until fluffy and pale. Mix in the flour and blend to give a stiff dough.
- Press the dough into the prepared tin and squash and smooth into an even layer. Prick all over with a fork, then bake in the prepared oven at 180C for 20-25 minutes until light golden brown. Remove from the oven and allow to cool.
- Meanwhile make the caramel. Put the coconut milk, coconut oil and brown sugar into a medium saucepan and bring to a simmer, stirring, over a medium heat. Continue to cook, stirring, for 30-40 minutes until the caramel is thickened and darker in colour. Be extremely careful as the caramel will be dangerously hot!
- Carefully pour the caramel over the cooled biscuit and spread out with a spatula into an even layer. Place into the fridge to set.
- Once the caramel layer has firmed up slightly (20-30 minutes), melt the dark chocolate, either carefully in the microwave, or in a bowl over a pan of simmering water. Gently spread the chocolate over the caramel, taking care not to disturb the caramel layer. Return to the fridge for the chocolate to set.
- When ready to serve, remove from the tin by lifting the greaseproof paper. Use a large, sharp knife to cut into squares. Serve and enjoy!
I’m also linking up to CookBlogShare hosted by Snap Happy Bakes, and Bake of the Week hosted by Casa Costello.