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!
Vegan Millionaire Shortbread
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 cups 1x
- Category: dessert
- Method: baking
- Cuisine: american
Description
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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Oh my! The video is the height of sensuous baking! I really must try these out!
Haha I love that description! We had fun making it, I’m so happy you like the style too🤗
I am SO about a no-cook caramel filling! It looks just perfect in between the chocolate and the cookie! Absolutely beautiful, Natalie!
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Oh that no-cook caramel is good on everything and dangerously easy to make😆 On ice cream….ooooh yeah. Thanks my dear!
Oh this looks good. Between the cocos oil or the cocos butter, which would increase the sat-fat? And if I use almond butter in the Caramel, which would you suggest, the roasted or plain?
PS how are you doing in your new apt? You did move, right? Sorry if I missed it. It was so hot over here in Israel this summer and I wasn’t in the kitchen much.
Hmm I think the oil has more saturated fat, honestly I’m not sure. Coconut is decently high fat regardless so it may not be much different. And I prefer raw almond butter, not roasted but either would be fine!
Thanks for asking, yes I did just move but just in a temporary place at the moment. Can’t wait to get into my new apartment next month🤗
Your recipes have made removing refined sugar from my diet so much easier. These were really, reealy good and like so many of your other recipes I’ve tried, super simple. It’s an impressive looking and delicious treat that I’m excited to share. Thanks!
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That is so wonderful to hear, I am happy my recipes cold help and make your life naturally sweeter☺️ I’m already really glad you tried these, one of my personal favorites❤️ Happy weekend Lex!
My English mother-in-law is a big fan of millionaire shortbread. I shall have to try to remember to make these for her when she comes to visit again with my father-in-law next spring. And, of course, there will have to be lots of test baking (and sampling) during the next seven months to ensure I get the recipe JUST right…. for her. I’m SUCH a good daughter-in-law, no? 😉 And, oh wow, I feel compelled to echo TofuAnnie’s comment on that gorgeous video you made: from the choice of music to the movement of the ingredients, dripping and rolling and running, to the feeling of being “right there” and almost becoming one with the shortbread cups. Okay, maybe that’s just too zen and me ‘n my sensitive self got a wee bit carried away. I blame your supreme baking and videography skills! 🙂 Thank you for sharing this beautiful creation. Peace, love and hugs. (Yup, still feeling zen. Look at the impact you have!)
Oh absolutely the BEST daughter in law for sure🙌 Better make many many batches so by the time they arrive you will have the recipe memorized by heart😉😋 Sounds like a very delicious mission, you’ll have to let me know how it goes! And I am so happy you enjoyed all the peace-inducing vibes of this video style too❤️
Natalie, this was fantastic! Thanks for helping me break the monotony of brownies or chocolate cookies every day (as if chocolate could ever be boring, but I was kind of thinking I needed to mix it up some and then your recipe magically appeared!). Just wonderful. Rich and satisfying.
My only difficulty was that my first shortbread crumbled after I tried to remove it from the pan even though I dutifully waited 10 minutes. I saw the pan was still really hot, so I just waited until it really cooled down, more like an hour, and then all was well.
Not that you’d want the hassle of retail, but you’d do so well owning a vegan bakery—and these would definitely sell out.
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I am so happy you chose to try this one, Ellen! I was completely in love with them on first bite, I’ve already made another batch (and finished it single handedly in 2 days ha). Good to know about the cooling time, I will note that in the recipe. They are really fragile when hot so maybe 30-60 minutes would be a safer recommendation or popping them in the fridge even. Always appreciate the feedback!
I was really looking forward to these but they were a big disappointment. Not a fan of the flavours, the ‘caramel’ tasted odd. Plus the bottom just fell apart, maybe it needed more than 10 min?
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I am so sorry to hear that, Sonja! It does seem that 10 minutes isn’t enough (I was shooting the video at the time so probably left them for longer than I realized), I just edited the recipe to reflect that. Hmm did you use sunbutter or almond butter or what for the caramel? That will change the flavor, so use whichever is your favorite!
I usually present my husband with a list of 4 recipes I want to try and he picks the order. This recipe was number one on his list, and now that I’ve made them, we are saying ADIOS to the rest of the list! He loves millionaire shortbread (I forget – what’s the difference that makes it billionaire? More chocolate? Diamond fudge or something..?) and this version ticked all the boxes! I must say I was tempted to use the pumpkin spice sauce recipe you posted on insta instead of the caramel but I’m glad I didn’t (no offence to the pumpkin sauce: your time will come! 🎃) as that first-bite-taste when the chilled dark chocolate cracks and you hit the caramel is just pure genius!
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Your husband knows what’s up, I’m very happy he place this one at the top because I am OBSESSED with these too!! One of my favorite recipes to date, I am so happy you guys agreed🤗 Diamond fudge lolol. Yes, I am sure that is it…next batch😉 Hmm I do like the sound of that pumpkin sauce instead of caramel idea though, I might hav emo try that now too! Much appreciated as always, Aleks🧡
Oh my heavens these were amazing! I used sunbutter for the caramel and it tasted just like real caramel sauce! Next time I will use just a pinch of salt though, as it was a bit too salty for my taste. I didn’t have chocolate chips so I improvised by melting 1 tbsp cacao powder, 1 large spoonful coconut butter, 1 small dollop of coconut oil and a dash of vanilla extract – worked like a charm! Thank you for the brilliant recipe! ❤️
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I am so happy you liked them Kat!! I am so obsessed with these, isn’t that caramel amazing😋 Good to know on the salt, maybe I will reduce it to just a pinch then. And thank you for sharing your chocolate recipe too!
I hadn’t heard of millionaire shortbread cups before, but when you share a recipe using ingredients we always have on hand, you know I’m gonna make it 😍😂 especially when there’s chocolate involved…and SunButter! Each layer on its own is incredible, but when you put them together (like you said) – whoa! Buttery shortbread, creamy, sweet + salty caramel, and chocolate = epic deliciousness ❤️ Next time I will make a deeper/larger crevice for the caramel and spread out the melted chocolate a bit more, BUT as you know, I found ways to use up the extra caramel and chocolate 😂😂😂 Goodness, that caramel is sooooooo good!!! We’re in LOVE with this recipe and I plan to make them again to bring to a friend…but for now, this batch is ours 😆😘
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I think I’m going to shift my life’s mission to just finding as many ways as possible to combine SunButter and shortbread😂😂 Although the shortbread cookie on this one truly does make it imo. Almond flour was made for shortbread, dontcha think🙌 Haha yes I do love your leftover caramel improvisation ideas though, so seems to me like your caramel crevice size was just PERFECT😉 So happy you loved them and didn’t share this time around…some desserts just warrant hoarding lol❤️
As much as I love the caramel, I would have to agree with you about the shortbread…it absolutely makes this recipe! I also think that using coconut oil makes a difference 🙃 even though I can eat/use more flour options these days, almond flour is still my favorite and I don’t think you could achieve this perfect shortbread without it! I could keep talking about how much I love these decadent cups and I’m staying strong and not having one with my cup of coffee this morning 😂😂 Omg! Thank you! I also saw your reply about the comment box! It took me forever this morning to figure out why that happened and also explains the messages I’ve been getting from people! 😆❤️
Also for some reason I am not seeing a comment box on your latest sept favorites post?? AND I HAVE SO MUCH TO SAYYYYYYYY😭
I have a question: why do you call it “vegan” when you recommend honey in the recipe? Thanks
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Because I recommend maple syrup too 🙂
This is one of the best recipes. It is so delicious 😋. Maybe one thing though, my caramel was a little thick so I added a bit of almond milk. Besides that everything worked just perfectly.
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I am so happy you liked them!! One of my personal faves too😋😋
What could I replace the coconut flour with, would oat work?
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Hi! I am very interested in testing this recipe, but I want to use the shortbread dough for tart crust. Do you think that’s possible or is going to be too crumbly for that?
Thanks!
I think that will work! It’s a great shortbread base, holds together very well 🙂
I am very curious to try these. Do you have a recommendation for a substitute for the almond flour, since I can’t do almonds? Would tapioca flour work, or would that be weird? Hmmm, I can do cashews… maybe if I made a cashew meal? I can do wheat, too. So I’d be glad to hear what you think would work best, for this one.
Yes I would try the cashew meal/flour! Just grind your own, that will work perfectly in place of almonds 🙂
Would the shortbread still be crispy if I used oat flour instead of coconut?
Unfortunately not, oat flour has a way of making things quite chewy and losing that shortbread texture. If you really want to use oat flour i’d recommend this oat flour dough for the crust instead: https://nataliejo.co/easy-vegan-sugar-cookies/
I was wondering if I could use roasted blanched almonds to make my own almond flour? Also do you think I could do all almond flour?
Sorry sorry to bother again but I just found out that you have to use raw almonds for almond flour. Could I use ground cashew . And raw coconut flour.
Yes raw is best for almond flour, although you can find them pretty easy and grind your own. But raw cashews ground to flour would work too! Coconut flour however is different than just ground up coconut, it has some of the oil removed, so I recommend buying that one.