Low Sodium Vegan Millionaire's Shortbread

Total time2 hr 55 min

Prep time25 min

Cook time30 min

Low Sodium Vegan Millionaire's Shortbread

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

16 servings

For the shortbread

1 cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
¼ cup powdered sugar
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup vegan butter, cold and cubed

For the caramel

1 can (13.5 oz) full-fat coconut milk
½ cup packed light brown sugar
3 tbsp vegan butter
2 tbsp maple syrup
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp vanilla extract

For the chocolate layer

7 oz vegan chocolate, finely chopped
1 tbsp coconut oil

For serving

flaky sea salt, for sprinkling (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to use as handles.
2
In a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the flour, powdered sugar, and salt. Add the cold cubed vegan butter and mix on low speed until the mixture resembles coarse, damp sand and just begins to clump together when pressed, about 2–3 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!