A decadent three-layered treat, this no-bake Vegan Millionaire’s Shortbread Pie is a real showstopper! A nutty “shortbread” base, a thick creamy date-based caramel layer and a rich chocolate topping make this vegan millionaire’s shortbread pie a seriously dreamy dessert.
If there’s one treat I can never resist, it’s a millionaire’s shortbread. Traditionally, it’s far from vegan-friendly and is full of butter and milk. Fortunately, it’s a surprisingly easy recipe to veganise.
Unlike most of my vegan dessert recipes, this one does have some added sugar. Some occasions call for a more classically sweet dessert that will appeal to all tastebuds and this fits the bill well. That said, there’s still significantly less sugar compared to a typical sugar-packed millionaire’s shortbread. You could probably get away with calling this vegan millionaire’s shortbread pie a “reduced sugar” dessert though!
I’ve tried to keep the recipe limited to widely available ingredients too. I hope this means the recipe will be accessible to far more of you! The shortbread layer does have an optional tablespoon of maca powder in it. Maca powder has a great malty flavor and gives the shortbread a more biscuit-y taste. This is purely optional, however, so if you don’t have any in your cupboards, feel free to skip it.
- For the base:
- 200g oats
- 100g walnuts
- 100g coconut oil, plus extra for greasing
- 1 tbsp golden caster sugar
- 1 tbsp maca powder (optional)
- For the caramel layer:
- 500g dates, soaked in hot water for two hours (undrained)
- 3 tbsp golden caster sugar
- Pinch sea salt
- For the chocolate topping:
- 75g icing sugar (powdered sugar)
- 3 tbsp cocoa powder
- 2 tbsp coconut oil
- Pinch sea salt
- Optional decorations:
- 2 tbsp roughly chopped walnuts
- 2 tbsp dried cornflowers
- For the base:
- Grease an 8in cake tin with a little coconut oil.
- Add the ingredients for the base to a food processor or Vitamix. Blend into a smooth paste and scoop into the cake tin. Press the mixture over the bottom and sides of the tin. Don't worry at this stage if it is too soft to properly cover the sides. Pop in the freezer for ten minutes.
- For the caramel layer:
- Meanwhile, drain the dates and retain the water. Blend the dates in the food processor until they are completely smooth.
- Place a small saucepan over a medium high heat and add the three tablespoons of sugar and three tablespoons of the water from the dates. Heat the mixture, stirring continuously, until it begins to bubble rapidly. Continue to cook for a further three minutes, still stirring constantly so it doesn't stick or burn, then remove from the heat. It should have thickened and turned to caramel. Gently add the date paste to the pan and stir carefully (the caramel will be very hot!) until it is fully combined. Stir in the sea salt.
- Remove the cake tin from the freezer and use your thumbs or the back of a spoon to press the mixture around the edges to fully cover the sides of the tin.
- Scoop out the caramel mix over the base and spread evenly. Return to the freezer.
- For the chocolate topping:
- Melt the coconut oil in a bowl, either in the microwave for twenty seconds or in a bowl over a pan of hot water. Add the icing sugar and cocoa powder. Mix until completely smooth, remove the cake tin from the freezer and pour over the chocolate topping.
- Refrigerate for at least fifteen minutes then sprinkle over the sea salt.
- When you are ready to serve, cut the pie into slices and decorate with the chopped walnuts and cornflowers (if desired).
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