Description
A decadent vegan and gluten-free twist on the classic Millionaires Shortbread featuring a crumbly flax-based crust, silky tahini caramel layer, and a smooth dark chocolate topping sprinkled with toasted sesame seeds. Perfectly balanced with subtle sweetness and nutty flavors, making it a delicious plant-based dessert for any occasion.
Ingredients
Scale
Crust
- 1 tablespoon milled flaxseed
- 1 ½ cups all purpose flour (can substitute with gluten-free all purpose flour)
- 6 tablespoons vegan butter
- 2 tablespoons coconut sugar
- ¼ teaspoon sea salt
Tahini Caramel
- 1 ½ cups tahini
- ½ cup pure maple syrup
- 1 tablespoon coconut oil (solid)
- 4 tablespoons coconut cream
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
Topping
- 1 tablespoon sesame seeds
- 160 g vegan chocolate
- 1 tablespoon vegan butter
Instructions
- Prepare the crust: Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8″ pan with oil or vegan butter, then line with parchment paper.
- Make flax egg: Mix milled flaxseed with 2.5 teaspoons water in a bowl. Stir well and let it sit for 5 minutes until it thickens.
- Form dough: In a food processor, combine the flax egg, flour, vegan butter, coconut sugar, and sea salt. Process until the mixture sticks together forming a dough. Press this dough evenly into the base of the prepared pan and smooth it. Prick the surface several times with a fork.
- Bake crust: Bake in the preheated oven for 15-18 minutes or until slightly browned. Remove and allow to cool to room temperature.
- Make tahini caramel: Add tahini, maple syrup, coconut oil, coconut cream, vanilla extract, and sea salt to the food processor. Blitz for a few minutes until smooth and silky. Pour the caramel over the cooled crust and spread evenly with a spatula.
- Set caramel: Place the pan in the freezer for a minimum of 4 hours or overnight to set firmly.
- Toast sesame seeds: Spread sesame seeds on a lined baking tray and bake in the oven at 175°C (350°F) for 10 minutes until lightly browned. Remove and set aside.
- Melt chocolate topping: Melt vegan chocolate and vegan butter together over a double boiler, stirring until smooth.
- Apply chocolate layer: Spread the melted chocolate evenly over the set caramel layer using a spatula.
- Add toasted seeds: Sprinkle the toasted sesame seeds evenly on top of the chocolate before it sets.
- Set final layer: Allow the chocolate topping to set at room temperature for at least 15 minutes.
- Slice: Heat a sharp knife by placing it in boiling water, dry it thoroughly, then gently slice the shortbread. The warm knife will help cut through cleanly.
- Storage: Store the finished shortbread in an airtight container in the refrigerator and consume within 3-5 days. Alternatively, freeze leftovers and thaw as needed.
Notes
- For gluten-free option, substitute all purpose flour with gluten-free flour blend.
- Ensure coconut oil and vegan butter are solid when incorporated for best texture.
- To make slicing easier, heat the knife before cutting to achieve clean edges without cracking.
- Freezing the caramel layer helps it set firmly before adding the chocolate topping.
- Use high-quality vegan chocolate for a rich flavor and smooth consistency.
