Oral Allergy Syndrome Friendly Vegan Millionaire's Shortbread

Total time2 hr 55 min

Prep time25 min

Cook time30 min

4.7

(8)

Oral Allergy Syndrome Friendly Vegan Millionaire's Shortbread

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Ingredients

16 servings

For the shortbread

1 cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ cup powdered sugar
¼ tsp fine salt
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
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 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.

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