Description
Indulge in this decadent Vegan Toffee Apple Millionaires Shortbread, a delightful twist on the classic millionaire’s shortbread featuring a crisp shortbread base, a luscious apple-infused vegan caramel layer, and a smooth vegan chocolate topping crowned with crunchy caramel shards. Perfect for a festive treat or any special occasion, this recipe is entirely plant-based and irresistibly flavorful.
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 tablespoons golden syrup
- ½ teaspoon apple cider vinegar
- 1 teaspoon vegan butter
Instructions
- Prepare the Base: Preheat your oven to 180°C (356°F). Lightly grease an 8-inch square pan with oil or vegan butter and line it with parchment paper. Add all the base ingredients to a food processor and blend for 30-60 seconds until the mixture forms a cohesive dough. Press this evenly into the base of the pan, smooth the surface with a spatula or flat-bottomed glass, and prick gently with a fork in several places.
- Bake the Base: Place the pan in the oven and bake for 15-18 minutes until the base is slightly browned. Remove from the oven and allow it to cool to room temperature.
- Make the Caramel Paste: In a small bowl, whisk together the apple puree and cornflour until smooth to form a paste. Set aside.
- Cook the Caramel Layer: Combine the apple puree cornflour paste, sweetened condensed coconut milk, light soft brown sugar, vegan butter, and sea salt in a saucepan. Heat over medium heat, stirring constantly to prevent burning. Attach a candy thermometer and cook until the caramel reaches 116°C (240°F). Remove from heat and let it cool for 5 minutes.
- Set the Caramel Layer: Pour the caramel evenly over the cooled shortbread base. Allow it to reach room temperature, then refrigerate for at least 2 hours or overnight to set firmly.
- Prepare the Chocolate Topping: Melt the vegan chocolate and 1 oz vegan butter together over a double boiler, stirring continuously until smooth and fully combined.
- Apply Chocolate Topping: Spread the melted chocolate evenly over the set caramel layer with a spatula. Let it set completely at room temperature for 20-30 minutes.
- Slice the Shortbread: Heat a sharp knife by placing it in boiling water, dry it thoroughly, and gently cut the shortbread into servings. The heated knife helps achieve clean cuts by melting through the chocolate layer.
- Make the Caramel Shards: Grease a baking tray with cooking oil and set aside. In a saucepan, combine caster sugar, golden syrup, apple cider vinegar, and vegan butter. Melt over medium heat, stirring until smooth. Place a candy thermometer in the pan and cook until the mixture reaches 148°C (298°F). Remove from heat and pour into the greased tray to cool and set at room temperature.
- Finish with Caramel Shards: Once set, chop the caramel into shards and place them atop the sliced millionaires shortbread for added crunch and decoration.
Notes
- Ensure the caramel reaches the exact temperatures indicated using a reliable candy thermometer for perfect texture.
- You can substitute vegan chocolate with your preferred variety as long as it is suitable for melting.
- Allow each layer to fully set before proceeding to maintain clean layers and texture.
- Store the shortbread in an airtight container in the refrigerator to keep it fresh and firm.
- If you don’t have a food processor, you can mix the shortbread base by hand, but mixing thoroughly to form dough is essential.
