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
Scale
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