Picnics & Parties · Sweet Treats

Vegan Caramel Shortbread


Vegan Caramel Shortbread
Sometimes in life you need to whip up some serious comfort food for a friend. This weekend was one of those weekends and sometimes you need three layers of sugary goodness to forget life’s troubles. 
Vegan Caramel Shortbread
It took me a while to work out how I could get a really good caramel for this shortbread without condensed milk, but I was really pleased with this version of it. And it seemed as foolproof as possible without having a sugar thermometer to hand. This is by no means a “healthy” vegan caramel recipe, there are lots of raw recipes out there, but in my mind dates are fruit not sugary caramel goodness. 
Vegan Caramel Shortbread
We loved how the light caught on the end of these shortbreads, I thought it would be perfect for this week’s daily post photo challenge Glow. So elevate your simple shortbread recipe like the millionaires do and let me know how you get on!

  • Servings: Makes 12 shortbread fingers
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Vegan Caramel Shortbread



  1. Preheat the oven to 180°C and line a tin (I used 20x12cm) with baking paper.
  2. Press the shortbread dough into the base of the tin and bake for 15 minutes or until golden brown.
  3. As the shortbread is cooling, make the caramel in a saucepan.
  4. Combine the butter and sugar and allow to melt over a low heat. Caution – the mixture will be very hot – be careful.
  5. Stir for 2 minutes and then add the cream to the pan.
  6. Continue to stir for a few minutes and gently cook until the caramel thickens to a thick pouring consistency. Be patient, don’t be tempted to turn up the heat.
  7. Pour the caramel over the shortbread, spread evenly and leave to cool.
  8. Melt the chocolate and spread over the caramel evenly.
  9. Leave to cool, then cut into slices.

Serve and enjoy!

Vegan Caramel Shortbread

11 thoughts on “Vegan Caramel Shortbread

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