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.

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. Its basically a cake base, topped with rich caramel, and sprinkled with vegan chocolate.

I cant stop eating it myself because its 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.

Lets talk about the ingredients: I use coconut blossom sugar here, as I do in other recipes like myVegan Apple Crumble with Brazil Nuts and Cranberries,Vegan Chocolate Cake, orEasy 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 sugarLivestronggot 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: Lets 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.

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. Its an all-in-one easy recipe, you dont have to decide what you want.

Whatever you want, chocolate or caramel, it has it all for you?

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

Tag me onFacebookandInstagram. Florian.

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.

2 cups (260 g) gf flour (think light buckwheat, teff, almond flour)

3/4 cup (180 g) coconut blossom sugar

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

To prepare the crust, preheat the oven to 390F/200C. 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.

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Filed Under:5 Easy Steps or less,6 ingredients or less,All Recipes,Appetizer,Breakfast,Date Night,Dessert & Cake,Easy Gluten Free Recipes,Easy Vegan Recipes,Lunch,Quick Vegan RecipesTagged With:chocolate,coconut milk,coconut oil

Ahhh! I love Twix and the fact you made them vegan is awesome (that caramel filling looks perfect!)

🙂 Thank you Kacey! Glad you like them!

Coconut is an amazing, amazing plant. I love that it can make such deeelicious desserts!

True! Its so versatile, its unbelievable.

Florian, these looks amazing! Twix was one of my favorite treats when I was little. Cant wait to try these!

Oh my, this sounds so delicious. I just need to carve out some extra time to make these, great for Valentines Day.

Florian, these look so amazing, Im drooling all over my keyboard! I love that perfect chocolate layer on top and that thick, creamy center! I would have trouble stopping at one, hahaha! I especially love that I see that they are sweetened with coconut sugar. That is my favorite sweetener to use for caramels as well, makes the taste so much richer than white sugar too. What a perfect dessert. I love that 2nd beautiful pic of the overhead shot! Gorgeous!

Thank you so much Brandi! Coconut sugar is indeed so much better and gives a richer taste. Makes for a perfect caramel. 🙂

Wow, these look SO much better than the original!

These look seriously scrumptious. I could eat a million of these. Great twist on a classic chocolate bar. And so much more healthy than the original. Love the photos.

I love copycat recipes! This looks like a great one to make for the kids!

You have truly elevated the Twix Bar!

Well this looks amazing, vegan or not. Wonderful recipe Florian!

My gosh! This is a must try. I agree with Peter, this is Twist on a whole new level.

Pure awesomeness. Perfect for Fat Tuesday!!

You are amazing Florian, I love these!!

what size of baking dish did you use?

I normally never react on internet fora but seeing that all comments below just say it looks good and nothing on the recipe I felt I should. This recipe is the worst that I ever had the infortune of making. The shortbread does not become short, the caramel has way to much liquid and never sets and the chocolate I didnt even try seeing that it could go straight into the trash. The idea is really nice but the recipe is simply faulty, which is a real shame because I hoped to surprise my vegan friend with these. And before you wonder I followed the recipe to a t and Im an experienced baker

Hi Maartj! I made this quite often its one of my favorite recipes and it always turns out perfect and delicious. I dont really know why you had such issues with the recipe, but the thing is when making the caramel, you really have to make sure to stir the caramel all the time, until the caramel is thick and creamy. If done give it over the crust so the caramel is setting. Hope that helps! If you need any further help let me know, Im really happy to help!

I stirred and stirred for about 25 minutes and nothing was happening. Maybe your coconut milk is thicker than mine, but I normally get really good results with the one I use. To me looking at the recipe again it seems that this is way too much liquid. Perhaps it would do better with a lot less liquid, more coconut oil or perhaps replace the oil and liquid for santen (basically a block of condensed coconut cream, used quite often in indonesian cooking)

Hi Maartj! I use full fat coconut milk all the time for this recipe. I never tried it with light coconut milk before, but I could only imagine this might not work as the liquid is to thin it really needs full fat coconut milk.

I also used full fat as I always do but then still it could be yours is thicker or perhaps had thickening agents in them. Santen is not milk it is only the concentrated cream pressed together in a block

Hi Maartj! Im really sorry to hear you had such issues with this recipe and I dont know why, because there is no other magic or trick here.

This recipe is terrible. I followed it exactly and it turned into soup.

Hi Sabitha! I dont know why you hadnt any success with this recipe. I made this quite often and it always turns out perfect and delicious!

I wish i had seen the comments before I wasted valuable time and money on this recipe. The base and caramel mix have been in the freezer for three hours but it refuses to set. The caramel was boiled for 40 minutes and still didnt get thick and creamy. Last ditch attempt was the freezer.this should be removed from the website as clearly this recipe doesnt work for anyone but one person!!!! Grrrrrrr!!!!!!!

What coconut milk brand are you using?

I wish I had read some comments too before trying, everything is delicious but the caramnel just doesnt thicken. I have used full fat coconut milk. Ive poured on anyway waiting for a miracle which never happened. Ive poured most off after 1/2 hour, waiting to totally cool then the choc is going on.

Its gonna be messy but Im going in x

I have just tried this recipe this afternoon, and the result is perfect, my boyfriend and I are addicted to this caramel shortbread! Preparing the caramel took much more time than 10 minutes before it became thick and creamy, but it was worth it! So thank you for this recipe 🙂

Youre are very welcome, Mariella! Thanks so much for your amazing feedback and making it. Glad it was such a big hit!

Oh my word these are INCREDIBLE! I made these today and I am blown away by how dangerously delicious they are! The caramel is just gorgeous. Mine thickened in about 20 mins. I will make these again and again! Thank you for this fantastic recipe 🙂

Thanks so much for your fantastic feedback and making it, Danni! Glad t was such a big hit! Really hope youll find lots of more recipe to try!

I have just made this, but unfortunately my caramel didnt set!! Did you use all of the tin of coconut milk, or just the thick (meaty) part? It does look amazing in the pictures.

I have used all of it but it seems that the setting of the caramel is sensitive to the choice of coconut milk (fat and water content, for example). I have tried it with several and with some it can take crazy long until excess liquid cooks off before it starts setting. Maybe with the coconut milk you have it is a good idea to try with the thick part and only a bit of the other liquid.

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Hi! Im Florian, the guy behind Contentedness Cooking.

Enjoy insanely delicious vegan and gluten free food for everyone. All my recipes need only 6 ingredients and 5 or even less easy steps to make them.

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