Vegan Caramel Shortbread (Copycat Twix Style)
My Vegan Caramel Shortbread is an indulgent shortbread recipe in copycat Twix style. Made in three steps from only 6 natural ingredients without any processed or artificial flavors. Also known as Vegan Millionaire Shortbread.
This Vegan Caramel Shortbread recipe is so rich, delicious, and satisfying. A definite must-try in your home. I came up with this idea when I remembered the favorite chocolate bar of my childhood: Twix. Chocolaty, creamy, mouthwatering. But that was some time ago, during times when my eating habits were not really good.
Until not too long ago I struggled with health issues and being overweight. My relationship to eating and food was not good until I transitioned to a plant-based diet. But back to the present.
I had been thinking about how I could recreate my favorite chocolate bar. Of course now in a vegan way and of course more healthier, free from processed ingredients and without artificial flavors.
The opportunity to test my idea occurred as buddies came for a visit. And all my friends enjoyed the Vegan Caramel Shortbread so much - as I did myself. It's basically a cake base, topped with rich caramel, and sprinkled with vegan chocolate.
I can't stop eating it myself because it's beyond amazing and to die for. The caramel is so rich, creamy, intense, and so much better than the store bought stuff which is full with artificial ingredients.
Benefits of making my Vegan Caramel Shortbread (Copycat Twix Style)
Let's talk about the ingredients: I use coconut blossom sugar here, as I do in other recipes like my Vegan Apple Crumble with Brazil Nuts and Cranberries, Vegan Chocolate Cake, or Easy Blueberry Cobbler.
The difference between regular sugar and coconut blossom sugar is that while regular sugar may be processed and can contain additives, Coconut Blossom sugar is a pure natural product.
I got this question often from my readers and why you never find regular sugar in my recipes.
Coconut Blossom Sugar also contains more vitamins and minerals than white sugar. It provides a lower glycemic index which is only 35 compared to white sugar (75). If you want find more about the benefits of this sugar Livestrong got you covered in this article "What Are the Benefits of Coconut Sugar?".
My Vegan Caramel Shortbread (Copycat Twix Style) just needs 3 Tbs of coconut sugar for the dough and ¾ cup for the homemade Caramel. This recipe serves 24 so you can see you can serve a bunch of guests. In total you need only 6 ingredients to make this recipe and it needs just 3 easy steps to have it ready to enjoy yourself with your friends or family.
Now tell me how to make a Vegan Millionaire Shortbread
Ok, guys, just imagine having me in your kitchen and we are making this together: Let's start with making the dough. Just combine all the ingredients into a bowl and mix well, then put it into a baking dish with parchment paper. Or just grease the dish with a little bit of coconut oil.
Bake this for about 20 minutes. After 10 minutes, start making the Caramel in a small sauce pan at medium heat. You combine all the ingredients and you have to make sure to stir it all the way.
This will take around 5-10 minutes until the caramel is thick and creamy just as you want to have your caramel. I noticed that depending on the quality of the coconut milk, this can also take longer. Just keep on stirring, it will work. Pour the caramel over the baked crust.
While the caramel is setting, melt the chocolate in a microwave and top the caramel with it. Let it cool in the refrigerator and you are done.
Not long and you have the most indulgent dessert you ever taste.
I promise this easy recipe has it all a delicious cake base, a sinful, creamy caramel and last but not least chocolate to satisfy your cravings. It's an all-in-one easy recipe, you don't have to decide what you want.
Whatever you want, chocolate or caramel, it has it all for you?
Enjoy this Vegan Caramel Shortbread (aka Vegan Millionaire Shortbread) and take a picture.
Tag me on Facebook and Instagram. Florian.
Vegan Caramel Shortbread (Copycat Twix Style)
My Vegan Caramel Shortbread is an indulgent shortbread recipe in copycat Twix style. Made in three steps from only six natural ingredients without any processed or artificial flavors.
Ingredients
For the crust:
- 2 cups (260 g) gf flour (think light buckwheat, teff, almond flour)
- 3 Tbs coconut blossom sugar
- ⅓ cup (80 ml) coconut oil
- ⅔ cup (160 ml) water
- 2 teaspoon aluminum free baking powder
For the caramel filling:
- ¾ cup (180 g) coconut blossom sugar
- 1 14 oz (400 ml) can coconut milk
- 3 Tbs coconut oil
- 2 teaspoon vanilla (optional)
For the topping:
- 3.5 oz (100 g) good vegan dark chocolate, at least 70%
Instructions
- To prepare the crust, preheat the oven to 390°F/200°C. Combine all the ingredients into a bowl and mix well, then put it into a baking dish with parchment paper. Or just grease the dish with a little bit of coconut oil. Bake this for about 20 minutes.
- After 10 minutes of baking the crust, combine all the ingredients for the caramel layer in a sauce pan and bring to a slow boil at medium heat. You have to make sure to stir it all the time. This will take around 5-10 minutes until the caramel is thick and creamy. Pour the caramel over the baked crust.
- While the caramel is setting, melt the chocolate in a microwave and top the caramel with it. Let it cool in the refrigerator and you are done.
Nutrition Information:
Yield: 24 Serving Size: 1 pieceAmount Per Serving: Calories: 201Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 85mgCarbohydrates: 22gFiber: 1gSugar: 16gProtein: 2g
I normally never react on internet fora but seeing that all comments below just say it looks good and nothing on the recipe I felt I should. This recipe is the worst that I ever had the infortune of making. The shortbread does not become short, the caramel has way to much liquid and never sets and the chocolate I didn't even try seeing that it could go straight into the trash. The idea is really nice but the recipe is simply faulty, which is a real shame because I hoped to surprise my vegan friend with these. And before you wonder I followed the recipe to a t and I'm an experienced baker
Hi Maartj! I made this quite often it's one of my favorite recipes and it always turns out perfect and delicious. I don't really know why you had such issues with the recipe, but the thing is when making the caramel, you really have to make sure to stir the caramel all the time, until the caramel is thick and creamy. If done give it over the crust so the caramel is setting. Hope that helps! If you need any further help let me know, I'm really happy to help!
I stirred and stirred for about 25 minutes and nothing was happening. Maybe your coconut milk is thicker than mine, but I normally get really good results with the one I use. To me looking at the recipe again it seems that this is way too much liquid. Perhaps it would do better with a lot less liquid, more coconut oil or perhaps replace the oil and liquid for santen (basically a block of condensed coconut cream, used quite often in indonesian cooking)
Hi Maartj! I use full fat coconut milk all the time for this recipe. I never tried it with light coconut milk before, but I could only imagine this might not work as the liquid is to thin it really needs full fat coconut milk.
I also used full fat as I always do but then still it could be yours is thicker or perhaps had thickening agents in them. Santen is not milk it is only the concentrated cream pressed together in a block
Hi Maartj! I'm really sorry to hear you had such issues with this recipe and I don't know why, because there is no other magic or trick here.
This recipe is terrible. I followed it exactly and it turned into soup.
Hi Sabitha! I don't know why you hadn't any success with this recipe. I made this quite often and it always turns out perfect and delicious!
I wish i had seen the comments before I wasted valuable time and money on this recipe. The base and caramel mix have been in the freezer for three hours but it refuses to set. The caramel was boiled for 40 minutes and still didnt get "thick and creamy". Last ditch attempt was the freezer....this should be removed from the website as clearly this recipe doesnt work for anyone but one person!!!! Grrrrrrr!!!!!!!
What coconut milk brand are you using?
Hi Alina! I used Aroy-D!
I wish I had read some comments too before trying, everything is delicious but the caramnel just doesnt thicken. I have used full fat coconut milk. Ive poured on anyway waiting for a miracle which never happened. I've poured most off after 1/2 hour, waiting to totally cool then the choc is going on.
Its gonna be messy but I'm going in x
I have just tried this recipe this afternoon, and the result is perfect, my boyfriend and I are addicted to this caramel shortbread! Preparing the caramel took much more time than 10 minutes before it became thick and creamy, but it was worth it! So thank you for this recipe 🙂
You're are very welcome, Mariella! Thanks so much for your amazing feedback and making it. Glad it was such a big hit!
Oh my word these are INCREDIBLE! I made these today and I am blown away by how dangerously delicious they are! The caramel is just gorgeous. Mine thickened in about 20 mins. I will make these again and again! Thank you for this fantastic recipe 🙂
Thanks so much for your fantastic feedback and making it, Danni! Glad t was such a big hit! Really hope you'll find lots of more recipe to try!
Hi
I have just made this, but unfortunately my caramel didn't set!! Did you use all of the tin of coconut milk, or just the thick (meaty) part? It does look amazing in the pictures.
Jean
Hi Jean,
I have used all of it but it seems that the setting of the caramel is sensitive to the choice of coconut milk (fat and water content, for example). I have tried it with several and with some it can take crazy long until excess liquid cooks off before it starts setting. Maybe with the coconut milk you have it is a good idea to try with the thick part and only a bit of the other liquid.
Do you use refined or virgin coconut oil for this recipe?
Hi Dawn! I used virgin!
Hi Florian, Made to the recipe,and, although the carmel isn't as thick as your results (chocolate sunk to make an interesting marbled effect) it's definately the tastiest lacto -free caramel shortbread I've made. I don't mind a bit of mess eating it, I can't stop eating it!
The crust is perfect and so simple and the caramel is the right colour and flavour Hopefully attempt two gets a thicker consistency.
Many thanks for recipe.
Thanks for your amazing feedback and making it, Damian! I hope you'll find lots of more recipes to try!
It was good. I couldn't get the Carmel to work. I ended up using a different Carmel recipe. However I believe my issues was I didn't shake the coconut milk. So it was already separated and would not mix together. I realized my error when I made the other Carmel. I'll try this recipe again after I get the ingredients. Other than the Carmel it tasted great! Just don't forget to shake the milk first!!
Hi made this today and it does take a lot longer to cook the caramel than the recipe states, just need a little tweak to 20 minutes boil time.
I used a cheap full fat coconut milk, doesn’t matter if it’s shaken or combined together, once melted it’s all the same.
Good result caramel set nice and thick.
I made the caramel—it turned out good with some tweaks after reading the comments. I would recommend starting with the coconut solid and liquid white parts of the milk (don't use the translucent water bit). I let that reduce for 10 minutes and it turned into a nice, thick caramel. If it reduces too much, add the coconut water a bit at a time until you have the desired consistency. But yeah, don't throw the whole can in—it'll likely turn to caramel soup.
Thanks for sharing your feedback and your great suggestions, Penny! Really happy to hear you enjoy this recipe so much. Would you mind leaving a star rating with your review? This is so helpful for other readers. Thanks so much.