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Vegan Caramel Shortbread (Copycat Twix Style)

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. Also known as Vegan Millionaire Shortbread.

A stack of several pieces of the Vegan Caramel Shortbread on a light blue plate.

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. But back to the present.

I had been thinking about how I could recreate my favorite chocolate bar. Of course now 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 came for a 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.

Top view on the caramel shortbread, showing the chocolate top, a cup of coffee in the background.

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?“.

Side view closeup on the Vegan Caramel Shortbread (Copycat Twix Style) showing he individual layers.

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.

Now tell me how to make a Vegan Millionaire Shortbread

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. I noticed that depending on the quality of the coconut milk, this can also take longer. Just keep on stirring, it will work. 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.

Stack of five pieces of Vegan Caramel Shortbread

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?

Collage of two pictures of Vegan Caramel Shortbread Copycat Twix Style with recipe title text.

Enjoy this Vegan Caramel Shortbread (aka Vegan Millionaire Shortbread) and take a picture.

Tag me on Facebook and Instagram. Florian.

Vegan Caramel Shortbread (Copycat Twix Style) | #vegan #glutenfree www.contentednesscooking.com

Vegan Caramel Shortbread (Copycat Twix Style)

Yield: 24
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

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.

Ingredients

For the crust:

  • 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

For the caramel filling:

  • 3/4 cup (180 g) coconut blossom sugar
  • 1 14 oz (400 ml) can coconut milk
  • 3 Tbs coconut oil
  • 2 tsp vanilla (optional)

For the topping:

  • 3.5 oz (100 g) good vegan dark chocolate, at least 70%

Instructions

  1. 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.
  2. 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.
  3. 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.
Nutrition Information:
Yield: 24 Serving Size: 1 piece
Amount Per Serving: Calories: 201Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 85mgCarbohydrates: 22gFiber: 1gSugar: 16gProtein: 2g

Penny

Thursday 11th of November 2021

I made the caramel—it turned out good with some tweaks after reading the comments. I would recommend starting with the coconut solid and liquid white parts of the milk (don't use the translucent water bit). I let that reduce for 10 minutes and it turned into a nice, thick caramel. If it reduces too much, add the coconut water a bit at a time until you have the desired consistency. But yeah, don't throw the whole can in—it'll likely turn to caramel soup.

Florian

Thursday 11th of November 2021

Thanks for sharing your feedback and your great suggestions, Penny! Really happy to hear you enjoy this recipe so much. Would you mind leaving a star rating with your review? This is so helpful for other readers. Thanks so much.

Zor

Wednesday 2nd of September 2020

Hi made this today and it does take a lot longer to cook the caramel than the recipe states, just need a little tweak to 20 minutes boil time. I used a cheap full fat coconut milk, doesn’t matter if it’s shaken or combined together, once melted it’s all the same. Good result caramel set nice and thick.

Bryanna

Sunday 9th of February 2020

It was good. I couldn't get the Carmel to work. I ended up using a different Carmel recipe. However I believe my issues was I didn't shake the coconut milk. So it was already separated and would not mix together. I realized my error when I made the other Carmel. I'll try this recipe again after I get the ingredients. Other than the Carmel it tasted great! Just don't forget to shake the milk first!!

Damian

Tuesday 12th of March 2019

Hi Florian, Made to the recipe,and, although the carmel isn't as thick as your results (chocolate sunk to make an interesting marbled effect) it's definately the tastiest lacto -free caramel shortbread I've made. I don't mind a bit of mess eating it, I can't stop eating it! The crust is perfect and so simple and the caramel is the right colour and flavour Hopefully attempt two gets a thicker consistency. Many thanks for recipe.

Florian

Tuesday 12th of March 2019

Thanks for your amazing feedback and making it, Damian! I hope you'll find lots of more recipes to try!

Dawn

Wednesday 8th of August 2018

Do you use refined or virgin coconut oil for this recipe?

Florian

Wednesday 8th of August 2018

Hi Dawn! I used virgin!

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