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Vegan Millionaires Slice – Easy Raspberry Caramel Bars

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A decadent vegan twist on the classic millionaire’s shortbread, featuring a buttery shortbread base, tangy raspberry caramel, and a glossy dark chocolate topping. These bars are easy to make, crowd-pleasing, and perfect for any occasion.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 cup (50g) almond flour (or more all-purpose flour for nut-free)
  • 1/2 cup (120g) coconut oil, solid (or vegan butter)
  • 1/4 cup (30g) powdered sugar
  • Pinch of salt
  • 1/2 teaspoon vanilla extract (optional)
  • 1 1/2 cups (180g) fresh or frozen raspberries
  • 1 cup (240ml) canned coconut milk (full-fat)
  • 2/3 cup (130g) coconut sugar or light brown sugar
  • 2 tablespoons (30ml) maple syrup
  • 1 tablespoon (8g) cornstarch
  • Pinch of salt
  • 1 teaspoon lemon juice (optional)
  • 7 ounces (200g) dark vegan chocolate (about 1 1/4 cups chopped)
  • 1 tablespoon (15g) coconut oil
  • Flaky sea salt (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8-inch (20cm) square baking pan with parchment paper, leaving overhang for easy removal.
  2. In a mixing bowl, whisk together all-purpose flour, almond flour, powdered sugar, and a pinch of salt.
  3. Add solid coconut oil (or vegan butter) and vanilla extract. Rub into the flour mixture with a fork or fingers until it resembles coarse crumbs. If too dry, add a teaspoon of water.
  4. Press mixture firmly into the bottom of the lined pan. Bake for 15-18 minutes, until just golden at the edges. Cool completely in the pan.
  5. While the base cools, add raspberries and coconut milk to a small saucepan. Cook over medium heat, stirring, until berries break down (about 5 minutes). Mash for a smoother caramel.
  6. Stir in coconut sugar (or brown sugar), maple syrup, and a pinch of salt. Simmer, stirring often, for 10-12 minutes until thickened.
  7. Mix cornstarch with 2 tablespoons cold water until smooth, then stir into the hot caramel. Cook 2-3 minutes, whisking constantly, until thick and glossy. Remove from heat, add lemon juice if using, and let cool for 10 minutes.
  8. Pour raspberry caramel over the cooled shortbread base. Spread evenly. Chill in the fridge for at least 1 hour, until set.
  9. Melt vegan dark chocolate and coconut oil together in a microwave-safe bowl (20-second bursts, stirring each time) or over a double boiler until smooth.
  10. Pour melted chocolate over the chilled caramel layer. Spread evenly and sprinkle with flaky sea salt if desired. Chill for 30 minutes, until chocolate is just set.
  11. Lift the slab out using the parchment. Slice into 16 bars with a sharp, hot knife, wiping between cuts for clean edges.
  12. Serve chilled. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for longer storage.

Notes

Let each layer cool and set fully before adding the next for clean, distinct layers. For gluten-free, use a 1:1 gluten-free flour blend. For nut-free, use all all-purpose flour. Use a hot, dry knife for slicing to prevent chocolate from cracking. Bars are best served chilled.

Nutrition

Keywords: vegan millionaires slice, raspberry caramel bars, vegan dessert, plant-based baking, dairy-free millionaire shortbread, easy vegan bars, chocolate caramel slice

Find it online: https://tempotaste.com/vegan-millionaires-slice-recipe-easy-raspberry-caramel-bars-youll-love/