Print

Tahini Caramel Millionaires Shortbread Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 11 reviews

Indulge in the rich and creamy Tahini Caramel Millionaires Shortbread, a vegan twist on the classic treat featuring a buttery shortbread crust, smooth tahini caramel layer, and a luscious vegan chocolate topping sprinkled with toasted sesame seeds. Perfect for a decadent dessert or special occasion treat.

Ingredients

Crust

  • 1 tablespoon milled flaxseed
  • 1 ½ cups all purpose flour (sub with gluten-free all purpose flour)
  • 6 tablespoons vegan butter
  • 2 tablespoons coconut sugar
  • ¼ teaspoon sea salt

Tahini Caramel

  • 1 ½ cups tahini
  • ½ cup pure maple syrup
  • 1 tablespoon coconut oil (solid)
  • 4 tablespoons coconut cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt

Topping

  • 1 tablespoon sesame seeds
  • 160 g vegan chocolate
  • 1 tablespoon vegan butter

Instructions

  1. Prepare the crust: Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8″ pan with oil or vegan butter, then line with parchment paper.
  2. Make flax egg: Add the milled flaxseed to a bowl with 2.5 tsp water, stir, and let sit for 5 minutes until gelatinous.
  3. Make the dough: In a food processor, combine the flax egg, flour, vegan butter, coconut sugar, and sea salt. Process until the mixture sticks together forming a dough.
  4. Form crust: Press the dough evenly into the base of the pan and smooth out with a spatula or flat glass. Prick the dough several times with a fork.
  5. Bake crust: Bake for 15-18 minutes until slightly browned and then allow it to cool to room temperature.
  6. Prepare tahini caramel: In the food processor, blend tahini, maple syrup, coconut oil, coconut cream, vanilla extract, and sea salt until smooth and silky.
  7. Spread caramel: Pour the caramel on top of the cooled crust and spread evenly with a spatula.
  8. Set caramel: Place the pan in the freezer for a minimum of 4 hours or overnight until the caramel is set.
  9. Toast sesame seeds: Spread sesame seeds on a lined baking tray and bake at 175°C (350°F) for 10 minutes until lightly browned. Set aside.
  10. Melt chocolate topping: Melt vegan chocolate and vegan butter together over a double boiler, stirring until fully combined and smooth.
  11. Apply chocolate layer: Spread the melted chocolate mixture evenly over the set caramel layer.
  12. Add sesame seeds topping: Sprinkle the toasted sesame seeds evenly on top of the chocolate layer.
  13. Set and slice: Let the bars set at room temperature for at least 15 minutes. Heat a sharp knife in boiling water, dry it, and gently cut through the bars for clean slices.
  14. Storage: Store in an airtight container in the refrigerator for 3-5 days, or freeze unused portions and defrost as needed.

Notes

  • For a gluten-free option, substitute the all-purpose flour with a gluten-free all-purpose flour blend.
  • The flax egg acts as a vegan binder substitute for eggs.
  • Ensure the caramel layer is fully set before adding the chocolate topping to avoid mixing layers.
  • Use a hot knife to slice the bars cleanly and prevent cracking.
  • Store leftovers properly to maintain freshness and texture.

Find it online: https://marthatasty.com/tahini-caramel-millionaires-shortbread-recipe/