Vegan Tahini Caramel Millionaire’s Shortbread
This month’s vegan millionaire’s shortbread recipe comes to you in the form of this delicious Tahini Caramel Millionaires Shortbread – a dreamy combination of salted caramel, toasty sesame paste, buttery shortbread and chocolate!
WHAT IS TAHINI?
So what is tahini anyway? Chances are, you’ve probably already eaten it in some form or another. Tahini is a Middle Eastern condiment that is made by toasting sesame seeds and grinding them into a paste/sauce. As well as being a key ingredient in many savoury recipes such as hummus or baba ganoush, it is also a popular ingredient in many sweet desserts, including halva and fudge. Tahini is such a versatile ingredient that can be applied in so many ways, whether savoury or sweet. A few months back I created an entire Tahini Cheesecake which was a huge hit. This time, we’re using tahini as a base for a healthy caramel sauce which will be the star of this recipe.
THIS TAHINI CARAMEL MILLIONAIRES SHORTBREAD IS:
- Easily adapted as gluten-free
- Easy to make
WHAT INGREDIENTS DO I NEED FOR THIS VEGAN MILLIONAIRES SHORTBREAD?
Milled flaxseed: this helps the shortbread to keep it’s shape and prevent it from becoming too crumbly. When soaked in water, flaxseeds form a gel which works as a binding agent that replaces eggs used in traditional baking. To prepare the flax egg, simply add one tablespoon of ground flaxseeds to a small bowl with 2.5 tbsp of water. Stir and allow it soak for 5 minutes.
All purpose flour: you can opt for a gluten-free all purpose flour to keep this recipe suitable for coeliacs or people who have food intolerances. You’ll also need a touch of sea salt.
Vegan butter: you can find vegan butter in most large supermarkets these days. You can also use solid coconut oil in it’s place if you’d prefer.
Coconut sugar: I love using coconut sugar as a sweetener for shortbread, especially when it’s being paired with caramel. Coconut sugar gives a wonderful but very slight caramelised flavour to the pastry.
Tahini: you can use either light or dark tahini depending on the flavour you’d like. Light tahini is definitely more common in this part of the world as it has a mild smooth flavour. Dark tahini is made from unhulled sesame seeds, and has a more bitter and intense flavour (I used dark for the images in this blog post).
Pure maple syrup: this makes up the main sweetener for the caramel layer, when mixed together with tahini and the other caramel ingredients it forms a delicious caramel sauce.
Coconut oil: because it solidifies at room temperature, this helps to set the caramel layer, omitting this ingredient will result in a very runny caramel sauce!
Coconut cream: or if using coconut milk, you’ll need the full fat canned kind. Refrigerate it overnight to make sure you can scoop out the fat part from the top of the can to use (you can reserve the liquid part for adding to curries, soups or smoothies!).
Vanilla extract: vanilla is added to balance out the flavours of the dessert as well as intensifying the sweetness. Make sure you opt for a brand that is vegan-friendly such as Neilsen Massey pure vanilla extract and Taylor and Colledge vanilla bean extract.
Sesame seeds: I absolutely LOVE the taste of toasted sesame seeds, and a sprinkle of these on top of these tahini caramel slices really brings out that delicious tahini flavour.
Chocolate: either dark chocolate or dairy-free “milk” chocolate works well.
HOW TO MAKE TAHINI CARAMEL MILLIONAIRES SHORTBREAD
(full recipe and instructions in the recipe card at the end of this page)
Make a “flax-egg” by mixing together the ground flaxseed with 2½ tablespoons of water. Allow to sit for 5 minutes and then add it to your food processor along with the other ingredients (all purpose flour, vegan butter, coconut sugar and salt) to make the crust. In your food processor, blend for a couple of minutes until the ingredients stick together to form a dough. If needed, you add the tablespoon of water and blend again to bring the mixture together.
Next press the shortbread into the base of an 8×8″ pan lined with some parchment paper. I like to use the base of a flat bottomed glass to help smooth out the pastry and get a nice even layer. Once the base is compact and even, use a fork to prick several holes into the shortbread before transferring it to an oven that’s been preheated to 175°C (350°F). Bake for 15-18 minutes until slightly browned, then allow to cool to room temperature.
The caramel is super easy to make, just like the shortbread dough, all you need to do is add all of the ingredients to your food processor and blend until smooth. Pour the caramel on top of the crust and use a spatula to spread it out in an even layer. Place the millionaires shortbread in the freezer to set for a minimum of 4 hours (overnight works well too).
First toast the sesame seeds to release their flavour. Add the sesame seeds to a lined baking tray and bake in the oven preheated to 175°C (350°F) for 10 minutes until they brown slightly. Set aside.
For the chocolate coating, add the chocolate and butter to a large bowl over a double boiler. A double boiler (bain-marie) is basically a heated bath. It consists of adding water to a saucepan and bring it to a gentle simmer. The chocolate is then placed in a heat resistant bowl (that covers the entire circumference of the bowl), and allowing the steam from the simmering water to rise up and gently heat the chocolate, causing it to melt. Stir until melted thoroughly. Use a spatula to spread it over the caramel in an even layer.
Lastly, sprinkle the toasted sesame seeds on top of the chocolate layer and you’re done!
RECOMMENDED TOOLS TO MAKE THIS VEGAN MILLIONAIRE’S SHORTBREAD
LOVE THIS RECIPE? HERE ARE SOME OTHERS TO TRY
OTHER MILLIONAIRE’S SHORTBREAD RECIPES
- Banoffee Millionaire’s Shortbread
- Peanut Butter Millionaires Shortbread
- Butterscotch Millionaire’s Shortbread
- Raspberry Caramel Millionaire’s Shortbread
- Chocolate Mint Slice
- Chocolate caramel pretzel bars
OTHER TAHINI RECIPES
Vegan Tahini Caramel Millionaires Shortbread
- 1 tbsp milled flaxseed
- 1 ½ cups all purpose flour sub with gluten-free all purpose flour
- 6 tbsp vegan butter
- 2 tbsp coconut sugar
- ¼ tsp sea salt
- 1 ½ cups tahini
- ½ cup pure maple syrup
- 1 tbsp coconut oil solid
- 4 tbsp coconut cream
- 1 tsp vanilla extract
- 1 tsp sea salt
- 1 tbsp sesame seeds
- 160 g vegan chocolate
- 1 tbsp vegan butter
- Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8" pan with some oil or vegan butter, then line with parchment paper.
- Make a "flax egg" by adding the ground flaxseeds to a bowl with 2.5 tsp water. Stir and allow to sit for 5 minutes.
- In your food processor, combine the flax-egg, flour, vegan butter, coconut sugar and salt until the ingredients stick together to form a dough. Evenly press the dough into the base of the pan and smooth it out with a spatula or flat bottomed glass. With a fork, gently prick the dough several times.
- Bake for 15-18 minutes until slightly browned, then allow to cool to room temperature.
- Prepare the caramel by adding all of the ingredients to your food processor. Blitz for a couple of minutes until smooth and silky. Pour the caramel on top of the crust and use a spatula to spread it out in an even layer.
- Place in the freezer to set for a minimum of 4 hours (overnight works well).
- For the topping add the sesame seeds to a lined baking tray and bake in the oven preheated to 175°C (350°F) for 10 minutes until they brown slightly. Set aside.
- For the coating melt the chocolate and butter over a double boiler. Stir until melted thoroughly. Use a spatula to spread it over the caramel in an even layer.
- Sprinkle the toasted sesame seeds on top of the chocolate.
- Allow to set at room temperature for at least 15 minutes before slicing into servings. To slice, place a sharp knife in a jug of boiling water to heat it. Wipe the knife dry and gently cut, allowing the heat from the knife to melt through the slices.
- Refrigerate in an airtight container and consume within 3-5 days. Alternatively you can freeze any unused portions and defrost as needed.