There is something absolutely irresistible about this Tahini Caramel Millionaires Shortbread Recipe that makes it stand out from the typical sweet treats. Imagine a buttery, crumbly shortbread base layered with a luxuriously smooth tahini caramel filling, all topped with rich vegan chocolate and toasty sesame seeds for a delightful crunch. It’s an exquisite combination of nutty, sweet, and salty flavors blended with comfortable textures that hit all the right notes—perfect for sharing with friends or treating yourself on a cozy afternoon.
Ingredients You’ll Need
The beauty of this recipe lies in its simple yet thoughtfully selected ingredients. Each component plays a vital role in creating the texture, depth of flavor, and that satisfying bite which makes this dessert truly memorable.
- Milled flaxseed: Acts as a vegan binder, mimicking eggs with moisture and structure.
- All purpose flour: The foundation for the crumbly shortbread crust, but you can easily swap for a gluten-free version.
- Vegan butter: Adds richness and moisture essential to the tender shortbread and silky chocolate layer.
- Coconut sugar: Brings gentle sweetness with a subtle caramel flavor to complement the tahini.
- Sea salt: Balances sweetness and enhances overall flavor complexity.
- Tahini: The star ingredient, providing a creamy, nutty note that transforms the caramel into something extraordinary.
- Pure maple syrup: Sweetens the caramel naturally while adding depth and an earthy undertone.
- Coconut oil (solid): Helps create a smooth, luscious caramel texture.
- Coconut cream: Adds richness and creaminess to the tahini caramel, making it indulgently silky.
- Vanilla extract: A splash of warmth and subtle floral aroma to brighten the caramel.
- Sesame seeds: Toasted on top for a nutty crunch and lovely visual contrast.
- Vegan chocolate: The luscious finishing layer that seals in all the flavors while adding a decadent chocolate punch.
How to Make Tahini Caramel Millionaires Shortbread Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 175°C (350°F) and greasing an 8-inch square pan. Line it with parchment paper for easy removal later. Create your flax “egg” by mixing milled flaxseed with water and letting it thicken for 5 minutes—this is a fantastic vegan trick to bind your dough. Combine the flax egg, flour, vegan butter, coconut sugar, and sea salt in a food processor until the dough just comes together. Press this dough evenly into your prepared pan, prick it a few times with a fork to prevent bubbling, and bake until it’s lightly golden. This shortbread base should be firm yet tender and will serve as a perfect foundation for the luscious layers to come.
Step 2: Whip Up the Tahini Caramel
While your crust cools, it’s time to get excited about the caramel layer. Simply add tahini, pure maple syrup, solid coconut oil, coconut cream, vanilla extract, and sea salt into your food processor. Blend it all until it becomes a silky and smooth caramel that’s thick enough to hold its shape but wonderfully creamy. Pour this beautiful caramel onto your cooled crust and spread it out evenly with a spatula. Pop the entire pan into the freezer for at least 4 hours—overnight is even better—allowing the caramel to set perfectly firm and ready for the final touch.
Step 3: Toast the Sesame Seeds
While the caramel chills, take some sesame seeds and spread them on a lined baking sheet. Toast them in your preheated oven for about 10 minutes until they reach a gentle golden brown. This step is essential because the toasty seeds add a wonderful nuttiness and textural contrast that elevate the shortbread from good to absolutely unforgettable.
Step 4: Chocolate Topping and Finishing Touches
Gently melt your vegan chocolate and a bit of vegan butter together using a double boiler until smooth and glossy. Pour this beautifully melted chocolate over the set caramel layer, spreading it out in a nice even coat. Quickly but carefully sprinkle your toasted sesame seeds on top so they stick deliciously. Let your masterpiece rest at room temperature for at least 15 minutes to allow the chocolate to firm up just right. When it’s time to slice, warm a sharp knife in boiling water, wipe it dry, and carefully cut to get nice clean edges with minimal cracking. This is dessert engineering at its finest!
How to Serve Tahini Caramel Millionaires Shortbread Recipe
Garnishes
A simple dusting of powdered sugar or an extra sprinkle of toasted sesame seeds can add a little extra charm right before serving. For a more decadent presentation, drizzle some melted vegan chocolate on the individual slices or scatter a few crushed toasted nuts alongside for added crunch and color.
Side Dishes
This shortbread pairs beautifully with a scoop of creamy vegan vanilla ice cream or a dollop of coconut whipped cream, providing a cool contrast to the rich caramel and chocolate layers. Fresh berries also offer a bright, juicy balance that cuts through the richness, making each bite even more delightful.
Creative Ways to Present
If you’re bringing this to a party or special occasion, consider cutting the bars into smaller bite-sized squares and arranging them on a wooden platter adorned with edible flowers or sprigs of fresh mint. Another lovely idea is to serve them alongside a warm cup of spiced chai or a robust coffee, perfect for lingering over a conversation filled afternoon.
Make Ahead and Storage
Storing Leftovers
Once you’ve tasted this delicious Tahini Caramel Millionaires Shortbread Recipe, you’ll want to keep the leftovers fresh. Store them in an airtight container in the fridge, where they’ll stay moist and flavorful for up to 3 to 5 days. The chilling also helps the caramel and chocolate maintain their perfect texture.
Freezing
Want to make this treat well in advance or preserve extra portions? You can freeze the shortbread in airtight containers or wrapped tightly with plastic wrap and foil. Frozen slices last for up to 2 months and thaw beautifully in the fridge overnight, retaining their luscious layers and flavors as if freshly made.
Reheating
This dessert is best enjoyed cool or at room temperature to appreciate its distinct textures. If you prefer slightly softened chocolate layers, simply let the slices sit out for 15 to 20 minutes to warm naturally. Avoid microwave heating since it can melt the chocolate unevenly and alter the caramel consistency.
FAQs
Can I use gluten-free flour for this Tahini Caramel Millionaires Shortbread Recipe?
Absolutely! Using a gluten-free all purpose flour blend is a perfect swap to keep this delicious treat gluten-free while maintaining a tender and crumbly crust.
Is tahini necessary? Can I substitute it?
Tahini is the star flavor in this recipe, providing that unique nutty creaminess to the caramel, so it’s best not to skip it. If you must substitute, sunflower seed butter or almond butter could work, but the flavor will be different.
How long does the caramel need to set in the freezer?
A minimum of 4 hours is required to achieve the firm, sliceable consistency that makes this dessert so satisfying. Overnight setting is ideal if you have the time.
Can I make this recipe nut-free?
Since tahini is sesame-based, this recipe is naturally nut-free, which makes it a great option for those avoiding tree nuts but who still want that rich, buttery flavor.
What’s the best way to get clean slices?
Warming your knife in hot water, drying it, and cutting slowly helps you achieve clean, neat slices without cracking the layers or smudging the chocolate.
Final Thoughts
If you’ve been searching for a dessert that feels both indulgent and a little unexpected, this Tahini Caramel Millionaires Shortbread Recipe will become your new favorite. It’s a perfect blend of texture and flavor, bringing together the comforting familiarity of shortbread with the nutty, rich allure of tahini caramel and chocolate. Whether you’re baking for yourself or sharing with friends, this recipe is sure to delight and inspire many sweet moments ahead!
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Tahini Caramel Millionaires Shortbread Recipe
- Total Time: 4 hours 48 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
Delight in this rich and decadent Tahini Caramel Millionaires Shortbread, a vegan twist on the classic treat featuring a buttery shortbread crust, luscious tahini caramel layer, and a smooth chocolate topping sprinkled with toasted sesame seeds. Perfect for those looking for a dairy-free, plant-based indulgence with a nutty, caramel flavor and satisfying crunch.
Ingredients
Crust
- 1 tablespoon milled flaxseed
- 1 ½ cups all purpose flour (sub 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
- Preheat and Prepare Pan: 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 it with parchment paper for easy removal.
- Make Flax Egg: In a bowl, add the milled flaxseed to 2.5 teaspoons of water. Stir and allow to sit for 5 minutes to thicken, creating a flax egg substitute for binding the crust.
- Prepare Crust Dough: In a food processor, combine the flax egg, all-purpose flour, vegan butter, coconut sugar, and sea salt. Process until the mixture sticks together to form a dough. Press the dough evenly into the base of the prepared pan and smooth it out with a spatula or flat-bottomed glass. Use a fork to prick the dough multiple times to allow steam to escape during baking.
- Bake Crust: Bake the crust in the preheated oven for 15-18 minutes until it is slightly browned. Remove from oven and let it cool completely to room temperature.
- Make Tahini Caramel: Place tahini, pure maple syrup, solid coconut oil, coconut cream, vanilla extract, and sea salt in the food processor. Blitz for a few minutes until the mixture is smooth and silky, creating the caramel layer.
- Assemble Caramel Layer: Pour the tahini caramel over the cooled crust and spread evenly with a spatula. Place the pan in the freezer for at least 4 hours to allow the caramel to set firmly (overnight is ideal).
- Toast Sesame Seeds: Spread sesame seeds on a baking tray lined with parchment paper. Bake in the oven at 175°C (350°F) for about 10 minutes until they become slightly browned and fragrant. Remove and set aside.
- Prepare Chocolate Topping: Using a double boiler, gently melt the vegan chocolate together with the vegan butter. Stir until fully melted and smooth.
- Finish and Decorate: Spread the melted chocolate mixture evenly over the set tahini caramel layer. Sprinkle the toasted sesame seeds on top of the chocolate coating.
- Set and Slice: Allow the whole assembled shortbread to set at room temperature for at least 15 minutes. To cut clean slices, heat a sharp knife by dipping it in boiling water, wipe dry, and gently slice through the dessert, letting the heat soften the chocolate as you cut.
- Storage: Store the shortbread in an airtight container in the refrigerator and consume within 3-5 days. For longer storage, freeze any unused portions and thaw as needed before serving.
Notes
- You can substitute all-purpose flour with gluten-free flour to make this recipe gluten-free.
- The flax egg acts as a vegan binder; be sure to let it sit for 5 minutes to gel properly.
- Freezing the caramel layer is essential for firmness and easier slicing.
- Grinding the sesame seeds lightly before toasting can increase their nuttiness if desired.
- Use a sharp knife heated in boiling water for perfect clean slices through the chocolate topping.
- Store leftovers in the fridge or freezer to maintain texture and freshness.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
