Breastfeeding Friendly Vegan Millionaire's Shortbread
Total time2 hr 55 min
Prep time25 min
Cook time30 min
4.7(8)
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Learn more āIngredients
16 servings
For the shortbread
- 1 cup all-purpose flour
- Ā¼ cup powdered sugar
- Ā¼ tsp fine salt
- Ā½ cup vegan butter, cold and cubed
For the caramel
- 1 can (13.5 oz) full-fat coconut milk
- Ā½ cup packed light brown sugar
- 3 tbsp vegan butter
- 2 tbsp maple syrup
- Ā¼ tsp fine salt
- 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)
Instructions
- 1
Preheat the oven to 325Ā°F (165Ā°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 2ā3 minutes.
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