Description
Delight in this Vegan Toffee Apple Millionaires Shortbread, a luscious twist on the classic treat featuring a buttery shortbread base, a silky apple-infused caramel layer, and a rich vegan chocolate topping, finished with crunchy caramel shards. Perfect for indulgent gatherings or a special vegan-friendly dessert.
Ingredients
Scale
Shortbread Base
- 1 ½ cups plain flour
- 3.53 oz vegan butter
- 2 tablespoons light brown sugar
- 2 tablespoons apple puree (unsweetened apple sauce)
- 2 tablespoons fresh apple (grated)
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
Apple Caramel Layer
- ½ cup apple puree (unsweetened apple sauce)
- ¼ cup cornflour (cornstarch)
- 11.25 oz sweetened condensed coconut milk
- 1 cup light soft brown sugar (light muscovado)
- 5.3 oz vegan butter
- ½ tablespoon sea salt
Chocolate Topping
- 6.3 oz vegan chocolate
- 1 oz vegan butter
Caramel Shards
- ¾ cup caster sugar (superfine sugar)
- 2 ½ tbsp golden syrup
- ½ teaspoon apple cider vinegar
- 1 teaspoon vegan butter
Instructions
- Prepare Shortbread Base: Preheat your oven to 180°C (356°F). Lightly grease an 8″ square pan with oil or vegan butter, then line it with parchment paper. Add all base ingredients to a food processor and blend for 30-60 seconds until the mixture sticks together to form dough. Press the dough evenly into the pan, smooth with a spatula, and prick several times with a fork.
- Bake Base: Bake the dough for 15-18 minutes until slightly browned. Remove and allow to cool completely to room temperature.
- Make Caramel Paste: In a small bowl, combine apple puree and cornflour, whisking until a smooth paste forms. Set aside.
- Cook Caramel: In a saucepan, add the apple puree cornflour paste along with the condensed coconut milk, light brown sugar, vegan butter, and sea salt. Melt over medium heat while stirring continuously to prevent burning. Insert a candy thermometer and heat the mixture to 116°C (240°F). Once reached, remove from heat and let cool for 5 minutes.
- Assemble Caramel Layer: Pour the caramel evenly over the cooled shortbread base. Let it come to room temperature, then refrigerate for at least 2 hours or overnight to fully set.
- Prepare Chocolate Topping: Melt the vegan chocolate and 1 oz vegan butter together over a double boiler, stirring until smooth. Spread the melted chocolate evenly over the set caramel layer. Allow to set at room temperature for 20-30 minutes.
- Slice Shortbread: Heat a sharp knife by placing it in boiling water, then dry it thoroughly. Use the warm knife to gently cut the shortbread into portions, allowing the heat to smoothly cut through the layers.
- Make Caramel Shards: Grease a baking tray with cooking oil. In a separate saucepan, combine caster sugar, golden syrup, apple cider vinegar, and vegan butter. Melt over medium heat, stirring until smooth. Attach a candy thermometer and heat until 148°C (298°F). Remove from heat and pour into the greased tray.
- Finish Caramel Shards: Let the caramel cool and harden completely at room temperature, then chop into shards. Decorate each millionaires slice with caramel shards on top for added crunch and decoration.
Notes
- You can substitute plain flour with gluten-free flour if desired.
- Ensure the knife is warmed each time before slicing for clean cuts without cracking the chocolate.
- Store leftovers refrigerated in an airtight container for up to 4 days.
- To avoid caramel burning, stir constantly and control the heat carefully while cooking.
- Vegan butter and chocolate brands may vary in melt points—adjust gently on a double boiler to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
