Vegan millionaire shortbread recipe

A few people have asked for this recipe when I posted drool-worthy vegan millionaire shortbread pieces so I’ve tried to write it down. It was very much an experimental recipe based on some treats I’d previously tasted so be aware that you might need to adjust the quantities and I didn’t follow an exact science. I very rarely do!

At Leicester Vegan Market Charlie-May and I took it upon ourselves to try out a fare whack of the other stalls’ grub (it’s our vegan duty to do so). Top was little discs of peanut and chocolate raw goodness which left me making noises nobody should be making in front of someone else’s mum.

When making my usual oat and date bars I had some spare dates so decided to get freaky in the kitchen. I know how to have a wild Monday night, huh?!

I wanted to make them with cacao which would have made them completely raw. I’ve included options for doing them raw or using melted chocolate. Either way they are pure divine and much better for you – and tastier – that shop bought badness.

Vegan millionaire shortbread

  • Servings: 20 small squares
  • Print


  • 2 cups oats
  • 3 – 4 tbsp maple syrup
  • 3 – 4 tbsp coconut oil
  • 1.5 cups of pitted dates, soaked in warm water for an hour
  • 1 tbsp peanut butter (optional)
  • 2 tbsp raw cacao or a 100g bar of dark chocolate


Blend or food process the oats until ground. Add 2 tablespoons each of the maple syrup and the coconut oil and mix. You want the mixture to stick together. If needed add a little more syrup or oil until you get the right consistency.

Use a greaseproof tray or line one with greaseproof paper. Transfer to oat mix to the tray and press down until you have a solid base.

Freeze for an hour. Meanwhile make the syrup. Drain the dates but keep the water. Put the soaked dates in a food processor, add about 1/2 cup of the drained water, 1 tablespoon of maple syrup and the peanut butter if using it. Blend until you have a caramel-like base. Add more water bit by bit if needed.

Spread this on top of the frozen oat base and put back in the freezer for another hour.
If using cacao mix it with 1-2 tablespoons of maple syrup and 1-2 tablespoons of melted coconut oil.

Or melt the dark chocolate and mix with 1 tablespoon of coconut oil.

After the caramel topped oats has been in the freezer for an hour you can spread your chocolate mix on top. It should harden instantly.

Put back in the freezer to set. Cut into squares of your choosing. They can either be served from the freezer or fridge. Try not to snaffle them all at once!


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