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
Scale
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
