This Vegan Millionaire Shortbread (Caramel Slice) is the best sweet treat: a "buttery" shortbread base topped with fudgy caramel and silky-smooth chocolate. It's super easy to make and is a great edible gift!
Preheat oven to 170 degrees Celsius (340 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave.
Add the maple syrup, milk, ground almonds, brown rice flour and salt and mix well – add an extra splash of milk if it’s looking too dry to combine .
Transfer the mixture into a square or rectangular baking tin lined with greased baking paper – I used a 23cm/9inch square baking tin.
Use your fingers to push the mixture all the way to the edges.
Use a spatula to press down on it until the surface is completely even.
Bake in oven for 20-25 minutes until golden brown and firm to the touch.
Leave to cool as you make the caramel, although it doesn't matter if it hasn’t cooled completely before putting on the caramel.
For the caramel layer:
Drain the soaked cashew nuts.
Place into a food processor with all the other ingredients.
Whizz until completely smooth - you might need to mix it around a few times.
Transfer the caramel onto the shortbread base, pushing it all the way to the edges.
Use a spatula to press down on it until the surface is completely even.
Place in the fridge to firm up slightly while you melt the chocolate.
For the chocolate layer:
Break up the chocolate into small pieces and place in a bowl with the coconut oil.
Place the bowl over a pan of boiling water and stir regularly until melted - make sure not to overheat it as the chocolate will ‘split’ if you heat it too much.
Carefully pour the melted chocolate mixture on top of the caramel layer.
Tip the baking tray from side to side so that the surface is completely covered all the way to the edges.
Place in the fridge for at least a few hours until completely firmed up (may take slightly longer depending on the temperature of your fridge etc).
Cut into squares once it’s completely firmed up - you should be able to get 16 squares (see recipe notes for slicing tips!).
Keeps covered in the fridge for up to a few days.
Notes
*You can alternatively use almond flour.**You MUST use brown rice flour – white rice flour won’t create a crunchy shortbread-like texture.***If your food processor isn’t very powerful, it may have trouble with the cacao butter. In this case, melt the cacao butter first using a bain-marie before adding to the food processor.****For a refined sugar free version, use a refined sugar free chocolate.Tips for slicing
Adding the coconut oil to chocolate layer is essential for easy slicing.
Make sure to use a hot knife when first slicing, as otherwise the chocolate topping will shatter as you try to slice into it.
Pour boiling water over your knife then dry it.
Carefully cut through just the chocolate layer with this knife.
Don’t slice all the way through as otherwise the melted chocolate on your knife will be smeared all over the other two layers.
Wash the knife to get rid of the chocolate then slice all the way through with a clean knife.