My Vegan Caramel Shortbread is an indulgent shortbread recipe in copycat Twix style. Made in three steps from only 6 natural ingredients without any processed or artificial flavors.
This Vegan Caramel Shortbread recipe is so rich, delicious, and satisfying. A definite must-try in your home. I came up with this idea when I remembered the favorite chocolate bar of my childhood: Twix. Chocolaty, creamy, mouthwatering. But that was some time ago, during times when my eating habits were not really good. Until not too long ago I struggled with health issues and being overweight. My relationship to eating and food was not good until I transitioned to a plant-based diet, as you can read also here if you want.
But back to the present. I had been thinking about how I could recreate my favorite chocolate bar, but in a vegan way and of course more healthier, free from processed ingredients and without artificial flavors. The opportunity to test my idea occurred as buddies announced themselves to visit. And all my friends enjoyed the Vegan Caramel Shortbread so much – as I did myself. It’s basically a cake base, topped with rich caramel, and sprinkled with vegan chocolate. I can’t stop eating it myself because it’s beyond amazing and to die for. The caramel is so rich, creamy, intense, and so much better than the store bought stuff which is full with artificial ingredients.
Benefits of making my Vegan Caramel Shortbread (Copycat Twix Style)
Let’s talk about the ingredients: I use coconut blossom sugar here, as I do in other recipes like my Vegan Apple Crumble with Brazil Nuts and Cranberries, Vegan Chocolate Cake, or Easy Blueberry Cobbler. The difference between regular sugar and coconut blossom sugar is that while regular sugar may be processed and can contain additives, Coconut Blossom sugar is a pure natural product. I got this question often from my readers and why you never find regular sugar in my recipes. Coconut Blossom Sugar also contains more vitamins and minerals than white sugar. It provides a lower glycemic index which is only 35 compared to white sugar (75). If you want find more about the benefits of this sugar Livestrong got you covered in this article “What Are the Benefits of Coconut Sugar?“.
My Vegan Caramel Shortbread (Copycat Twix Style) just needs 3 Tbs of coconut sugar for the dough and 3/4 cup for the homemade Caramel. This recipe serves 24 so you can see you can serve a bunch of guests. In total you need only 6 ingredients to make this recipe and it needs just 3 easy steps to have it ready to enjoy yourself with your friends or family. Ok, guys, just imagine having me in your kitchen and we are making this together: Let’s start with making the dough. Just combine all the ingredients into a bowl and mix well, then put it into a baking dish with parchment paper. Or just grease the dish with a little bit of coconut oil. Bake this for about 20 minutes. After 10 minutes, start making the Caramel in a small sauce pan at medium heat. You combine all the ingredients and you have to make sure to stir it all the way. This will take around 5-10 minutes until the caramel is thick and creamy just as you want to have your caramel. Pour the caramel over the baked crust. While the caramel is setting, melt the chocolate in a microwave and top the caramel with it. Let it cool in the refrigerator and you are done.
Not long and you have the most indulgent dessert you ever taste. I promise this easy recipe has it all a delicious cake base, a sinful, creamy caramel and last but not least chocolate to satisfy your cravings. It’s an all-in-one easy recipe, you don’t have to decide what you want. Whatever you want, chocolate or caramel, it has it all for you. 😎
My Vegan Caramel Shortbread is an indulgent shortbread recipe in copycat Twix style. Made in three steps from only six natural ingredients without any processed or artificial flavors.
5 minPrep Time
20 minCook Time
25 minTotal Time
- 2 cups (260 g) gf flour (think light buckwheat, teff, almond flour)
- 3 Tbs coconut blossom sugar
- 1/3 cup (80 ml) coconut oil
- 2/3 cup (160 ml) water
- 2 tsp aluminum free baking powder
- 3/4 cup (180 g) coconut blossom sugar
- 1 14 oz (400 ml) can coconut milk
- 3 Tbs coconut oil
- 2 tsp vanilla (optional)
- 3.5 oz (100 g) good vegan dark chocolate, at least 70%
- To prepare the crust, preheat the oven to 390°F/200°C. Combine all the ingredients into a bowl and mix well, then put it into a baking dish with parchment paper. Or just grease the dish with a little bit of coconut oil. Bake this for about 20 minutes.
- After 10 minutes of baking the crust, combine all the ingredients for the caramel layer in a sauce pan and bring to a slow boil at medium heat. You have to make sure to stir it all the time. This will take around 5-10 minutes until the caramel is thick and creamy. Pour the caramel over the baked crust.
- While the caramel is setting, melt the chocolate in a microwave and top the caramel with it. Let it cool in the refrigerator and you are done.