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Easy Vegan Millionaire’s Shortbread

A super quick and easy vegan millionaire’s shortbread recipe using a digestive biscuit base (yep, they’re vegan!), date caramel, and a vegan milk chocolate topping.

easy vegan millionaire's shortbread

Fun fact – I actually made these vegan millionaire’s shortbread bars for my sister, who is currently 39 weeks pregnant and asked for something with dates in because apparently there might be a chance they can help to bring on labour (and at this point, she’s willing to give anything a try!)

So, I knew I wanted to include loads of deliciously sweet, sticky dates in the thick caramel layer that makes millionaire’s shortbread truly epic.

For the other layers, rather than making a more complex shortbread base that would involve baking, I made a super simple biscuit base so that this recipe can be no-bake – so easy!

Easy vegan millionaire's shortbread

Making millionaire’s shortbread

To make this recipe, start off by lining a 7 x 7 baking tin with parchment paper to avoid the biscuit base sticking.

Then, you’ll combine crushed digestive biscuits with melted vegan butter, and press the mix firmly into the pan. This is really important or the base will just crumble when you cut the squares!

Next, make the date caramel. Again, this is really easy: you simply add pitted dates, maple syrup, vanilla essence, coconut oil, and plant-based milk to a saucepan and heat on low for a maximum of 10 minutes until the dates have softened.

Easy vegan millionaire's shortbread
Easy vegan millionaire’s shortbread

To blend, you can either use a stick blender, or I waited until the mix had cooled before blending in my NutriBullet.

After spreading the caramel layer evenly over the biscuit base and chilling for 30 minutes, simply melt whatever vegan chocolate you’re using and pour it over the two layers! Chill for an hour or two before cutting into squares, and you’re done!

Crazy easy, and insanely good. And no, you definitely don’t need to be about to give birth to enjoy these amazing treats!

Other recipes you might like include these Vegan Double Chocolate Chip Muffins, Vegan Peanut Butter & Chocolate Rice Crispy Bars, or this delicious Vegan Ginger Cake With A Sticky Treacle Glaze.

easy vegan millionaire's shortbread

Easy Vegan Millionaire's Shortbread

Yield: 12 squares
Prep Time: 10 minutes
Cook Time: 8 minutes
Additional Time: 2 hours
Total Time: 2 hours 18 minutes

So quick and easy to make, and out-of-this-world delicious! These no-bake vegan millionaire's shortbread bars use digestive biscuits as a base, a date caramel middle layer, and vegan milk chocolate on top!


  • 7 digestive biscuits
  • 50g vegan butter
  • 150g pitted dates
  • 200ml plant-based milk
  • 35ml maple syrup
  • 100g coconut oil
  • 1 tsp vanilla essence
  • 200g vegan milk or dark chocolate


  1. Start off by lining a  line a 7 x 7inch baking tin with baking paper. Then, crush your biscuits (I put them in a ziplock bag and bash them up with a rolling pin!). Melt the vegan butter and then combine in a bowl with the biscuit crumbs,
  2. Press the mix into the baking tin, really pressing down into the edges to compact to crumbs - otherwise, they'll crumble everywhere!
  3. Next, place the dates, milk, maple syrup, coconut oil, and vanilla essence in a saucepan and set on a low heat. Simmer for around 7 - 8 minutes until the coconut oil has melted and the dates have softened. Avoid boiling the milk if you can. Use a hand-held immersion blender to blend everything together into a caramel.
  4. Spoon the caramel over the biscuit base and gently spread it across the tin so it's all an even height. Place these two layers in the fridge for about 30 minutes.
  5. Melt your chocolate either in the microwave (30 seconds at a time, don't let it burn!), or in a bowl over a saucepan of water, and then pour evenly over your chilled caramel/biscuit layers.
  6. Chill the whole thing in the fridge for at least 1 hour 30 minutes to allow the top to harden, then cut into 12 squares.


** Top tip: place your knife under running hot water before each cut to avoid cracking the chocolate layer!

These keep great in the fridge or cupboard for 3 - 5 days.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 230Total Fat: 15gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 72mgCarbohydrates: 22gFiber: 1gSugar: 15gProtein: 2g

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