Raw Millionaire’s Shortbread {gluten-free, nut-free}

raw vegan millionaire's shortbread tvcf
A while back I was talking with a reader on Twitter about making more nut-free recipes as she is allergic to nuts. I’ve also been meaning to make more raw recipes because working full-time and then on the blog when I get home gets pretty tiring, and though I crave cake, I know it’s not the best thing for me when my energy stores are already depleted — so I figured if the desserts were raw vegan, they wouldn’t be so bad for me. Right? #logic
raw vegan millionaire shortbread tvcf
I may be developing some kind of obsession with millionaire’s shortbread. I’ve already made a dulce de leche version, and now a raw vegan version. What’s next? Whisky cream millionaire’s shortbread? Chai-flavoured? Triple chocolate? (Um, yes please. Like, right now, please.) I think I’m on a roll, guys.

Because I find raw recipes can often be pricier to make than simple baked goods (all those nuts, seeds and coconut oil don’t really come cheap in the UK) I tried my best to use as many simple and inexpensive ingredients as I could find. For example, the base is made of oats, which you can also buy as gluten-free, so that’s your allergy problem solved.
raw vegan  millionaires shortbread
I’ve also been asked to share more easy to freezer recipes (and cat photos, but let’s focus on the food for now) so you’ll be pleased to know that these are the perfect sweet treat to keep in the freezer for easy access. Let it defrost for a little bit before biting into the shortbread, though. The middle layer, even when frozen, remains gooey at all times. Score. ❤
raw vegan millionaire's shortbreadtvcf

Raw Millionaire's Shortbread (gluten-free, nut-free)

  • Servings: makes 12 squares
  • Print

Notes:
This recipe is delicious, but don’t expect it be like traditional Millionaire’s Shortbread! Raw date caramel won’t taste like normal sugar caramel, but it is delicious nonetheless. In this recipe, it is more like a paste, which is necessary so that it doesn’t ooze all over when you slice the shortbread into squares. Likewise, the chocolate will be quite sticky and paste-like, because otherwise it would take ages to set, and would melt very quickly at room temperature.
This recipe freezer really well. Once you’ve cut up the whole dessert into 12 individual small squares, you can keep these in an airtight box in the freezer for up to a month. Not that they’ll last that long, but it’s always a good idea to keep a stash of treats in the freezer when a craving hits. To make your life simpler, I recommend making this dessert in the evening so that you can leave it to firm up overnight in the freezer, and have a delicious dozen treats the next morning. 

Bottom layer: 
190g (2 cups) whole rolled oats
2 tbsp coconut oil, melted
2 tbsp maple syrup

Middle layer (caramel):
250g (1 + 1/4 cups) dates, soaked for two hours
180ml  (3/4 cup) water
1 tbsp coconut oil, melted

Top layer (chocolate):
120g (3/4 cup) raw cacao powder
2 tbsp maple syrup
4 tbsp coconut oil or cocoa butter, melted

1. In a food processor or blender, mill the oats to a fine powder. Pour into a bowl and mix with the melted coconut oil and maple syrup until thick and sticky.

2. Press into the bottom of a 13cm x 18cm ( 5 inches x 7 inches) rectangular tin. Place in the freezer to set.

3. Blend the warm water, melted coconut oil and dates in a high-speed blender until smooth. Spread over the first layer and place in the freezer for about an hour while you get on with the final layer.

4. Whisk the ingredients for the chocolate layer together in a small bowl or cup, until no lumps remain; alternatively you can do this in the blender. The consistency should be like a thick, almost gooey chocolate sauce. Spread over the caramel layer when it is set, and freeze for at least 2 hours before slicing into 12 individual squares.

Is there a dessert you keep obsessing over? Tell me which one it is in the comments below — if it’s something you haven’t been able to enjoy, maybe I can veganise the recipe for you 🙂

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Love and cookies,
thevegancookiefairysignature-2

34 thoughts on “Raw Millionaire’s Shortbread {gluten-free, nut-free}

  1. I think I’ve already said on a previous post that this is one of my favourite deserts ever, but I’ll say it again. This is one of my favourite deserts ever, and now I’n spoilt for choice for recipes. Thank you. Please go wild and post every crazy variation you think of. ❤

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  2. Well…. Millionaires shortbread is one of my favorite things ever (just ask my nana. The woman in the cafe we used to go to even started giving us one before we’d asked)- and you’ve just made a) healthy b) easy c) cheap (cause serious- why is healthy food so expensive in the UK) d) freezable (cause it’s only me who will eat it). Oh Vegan Cookie Fairy, thank you soooo much for your fairy magic!

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  3. Hi there, all your vegan food looks absolutely delicious, I’m so glad I just came across your site. I’m vegan and live in Glasgow and I was thinking about going to a vegan meet up or group, have you been to one before? X

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      • Yeah, I found one just through looking online. I think it’s the ‘main’ one for vege/vegan meet-ups in Glasgow. There are no doubt others so I’ll do keep digging. I’ll link you to them if you like. 🙂

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  4. Pingback: Raw Vegan Millionaire’s Shortbread (gluten-free, nut-free) - VeganBlog.orgVeganBlog.org

  5. My mouth was watering a few days ago when I read this tasty post! I made them this afternoon & loved them so much! i served them for my non-vegan friends & they all loved them, me included!
    Divine! xxx

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  6. I just got around to using this recipe. We didn’t have dates, so I just made the cookie part and chocolate (sprinkled some unsweetened coconut on top). Tastes great! Now to find some dates for next time…

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  7. Hi there, I followed your recipe to the T but it turned out a complete disaster. The first layer wasn’t sticky and didn’t bind, the second layer was okay but not exactly like ‘caramel’ and I had to add maple syrup to give it a more caramel flavour and the third layer was like a ball of chocolate so no idea how I was supposed to ‘pour’ it on. Either your measurements are completely off or my electronic scales are broken (highly unlikely as I use them every day without a problem). I’m really disappointed as was looking forward to making these but all I feel is annoyed that I spent so much time and money on something that didn’t turn out as they should have

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    • Hi Sam, thanks for writing to me. I am SO sorry it didn’t turn out right for you. I’ll try my best to work out what might have gone wrong.

      I like to recreate traditional sweets as raw recipes, to make them a bit healthier and also to challenge myself as a cook and baker. The key characteristic of these raw vegan recipes is that they are never truly like the original — I don’t think it’s possible to achieve that, in all honesty. I’m using different ingredients than I would if I were making traditional millionaire’s shortbread, so you can’t expect it to be 100% the same.

      I don’t know if this is your first time making raw desserts, so I’ll try to clarify a few things. Date caramel, while totally delicious, is not like traditional caramel. It’s gooey and sticky, and the consistency of it will depend on how much water you add to the mix while it is blending. For the purpose of this recipe, the date caramel needed to be quite gooey, more like a paste than a liquid caramel. I’m sorry I didn’t make that clear enough, I will amend this in the recipe.

      Likewise for the chocolate, it needs to be thick enough to form a solid layer, otherwise it would take a very long time to set, even in the freezer. I shouldn’t have said to ‘pour’ the chocolate, though, that was probably misleading of me; I do apologise for that. I will correct this as well. It is meant to be more like a paste which you will need to spread over the set caramel layer, although it should be fairly runny still.

      As for the oat layer, I struggle to see what might have gone wrong; mine worked each time without fail. You may have more luck with a more traditional raw biscuit base made of equal amounts of nuts and pitted Medjool dates, I never have any problems with those. In this particular instance, I wanted to stay true to the texture of shortbread as much as possible and keep the fat content of the recipe to a minimum.

      Again, I’m really sorry this didn’t work out for you because it’s a really delicious recipe. I hope it hasn’t put you off trying raw desserts!

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      • Thanks for your reply. It hasn’t put me off trying other raw desserts! I will try this again but maybe try a different base as the base didn’t hold together at all so all I had in my hand was the caramel and chocolate layer. Which were very tasty incidentally! Thanks again for taking the time to reply, I really appreciate it. Sam

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    • Hi Lucy! I’m not entirely sure, but I would say a little more is better than too little, so I would try with 200g. Break it into small pieces and melt in a double broiler, i.e. in a heatproof bowl suspended over a pot of simmering water (make sure the bottom of the bowl doesn’t touch the water or it might cause the chocolate to burn). Hope that helps! x

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  8. Thankyou for sharing .This is just awesome and will definitely fix the caramelslice craving I have had for the past few weeks 😉 I am also obsessing over a passionfruit cheesecake . We are gluten and nut intolerant , and sunflower is also a no go for us along with pumpkin seed . Makes life challenging .So anything along a g/f , n/f , sun/f , vegan line would be awesome hahahahaha and appreciated more than you will ever know 😉

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  9. Pingback: [BLOCKED BY STBV] Healthy Millionaire’s Shortbread | What Lottie Baked

  10. Hi, I have tried this recipe as it looks delicious, but not all worked fine for me. Specifically I have troubles with cutting it into pieces (still srugling with it). After taking out from freezer the bottom layer was extremely hard, so hard that it was very diffucult/not possible to cut it. The carmel layer however melts down very quickly, so after few minutes it totally comes out, while chocolate layer is still very hard and brakes down when pressed with knife in pleaces it is not desired. So trying to cut it ends in a total mess.
    If I were to do it again, I would modify this recipe a bit to add maybe more coconut oil into carmel leyer (so it holds together better), and definitely less cocoa/more chocolate butter into top leyer (I still had to modify this way the top layer, as otherwise I would not be able to spread it at all).
    But maybe I just don’t know a good trick to cut it? My idea now is to cut the 2 top layers when it’s freezed but with a knife soaked in hot water or put over the boiling water for a moment – so the chocolate does not break.
    Then to wait and cut the bottom layer after keeping the thing in the fridge or room temperature (have not decided yet).
    Any advices?
    Other question:
    What is the best way to eat it – streight from the fridge? How long can it be kept in room temperature? If I take it out from freezer – I guess it needs some time in room tempreture before eating it (how long)?

    The carmel layer tastes delicious! (We added some salt and we like salty carmel, and a tiny bit of whiskey as well).

    Thank you,
    Dominika

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    • Hi Dominika, sorry to hear you’re having trouble with this. Do you have a good chef’s knife? I use mine for everything – including slicing cakes and other baked or raw treats, it cuts through like butter. I’m not an expert on freezer temperatures but it could be yours is really quite cold – maybe try adding coconut oil to the caramel as you say and thawing the shortbread for a couple of minutes before slicing into it. I like waiting a few minutes before eating it, my teeth get a bit sensitive biting into ice cold foods.

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