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Vegan Millionaire Shortbread

  • Author: Natalie
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 cups 1x
  • Category: dessert
  • Method: baking
  • Cuisine: american


Vegan Millionaire Shortbread cups that taste JUST like the real thing. Buttery  shortbread cookie, no-cook salted caramel, and dairy-free chocolate on top!



Shortbread Cookie

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


  1. Preheat the oven to 350ºF.
  2. Combine all the cookie ingredients. 
  3. Mix to form a sticky dough.
  4. Roll into 8 balls and press into a lightly oiled muffin pan, creating a slight depression in the center.
  5. Bake for 10 minutes at 350ºF until golden brown on the edges.
  6. 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.
  7. 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). 
  8. Top each shortbread cup with a generous spoonful of caramel (you may have extra). Freeze until firm.
  9. Top the caramel with melted chocolate and a sprinkling of coconut flakes or salt.
  10. Refrigerate until chocolate is set. 
  11. Eat! Keep leftovers in the fridge for up to a week.


  • 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