Description
This Vegan Banoffee Millionaires Shortbread is a deliciously indulgent dessert featuring a gluten-free almond shortbread base, topped with fresh banana slices, creamy vegan caramel made from peanut butter and coconut milk, and finished with a rich layer of melted vegan chocolate. Perfect for a cruelty-free treat, it combines classic banoffee flavors with a vegan twist.
Ingredients
Scale
Shortbread Base
- 1 cup gluten-free all purpose flour (use plain flour if not gluten-free)
- 1 cup ground almonds
- 4 tablespoons vegan butter
- 2 tablespoons pure maple syrup
- ¼ teaspoon sea salt
Banana Layer
- 2 medium bananas
- 4 tablespoons lemon or lime juice
Caramel Layer
- 1 cup peanut butter
- ¾ cup pure maple syrup
- 4 tablespoons coconut oil (solid)
- 4 tablespoons full fat canned coconut milk (or coconut cream)
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Chocolate Topping
- 7 oz vegan chocolate
Instructions
- Prepare the Oven and Pan: Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8″ pan with some oil or vegan butter, then line with parchment paper to prevent sticking.
- Make the Dough: In your food processor, combine the gluten-free flour, ground almonds, vegan butter, pure maple syrup, and sea salt. Process until the mixture sticks together to form a dough.
- Form and Bake the Base: Evenly press the dough into the base of the prepared pan, smoothing it out with a spatula or flat-bottomed glass. Prick the dough gently several times with a fork to prevent bubbling. Bake in the oven for 15-18 minutes until the base is slightly browned. Remove and allow to cool to room temperature.
- Prepare Banana Layer: Slice the bananas into thin coins and toss them in a bowl with lemon or lime juice to prevent browning. After coating, transfer the banana slices onto a plate lined with kitchen paper or a clean tea towel, blotting excess moisture gently. Arrange the banana slices evenly over the cooled shortbread base.
- Make the Vegan Caramel: Add peanut butter, pure maple syrup, solid coconut oil, full fat canned coconut milk (or coconut cream), vanilla extract, and sea salt to your food processor. Blend until smooth and creamy. Spread this caramel evenly over the banana layer using a spatula. Refrigerate for at least 2 hours or overnight to let it set firmly.
- Chocolate Topping: Melt the vegan chocolate over a double boiler, stirring to smooth. Carefully spread the melted chocolate over the set caramel layer evenly. Place back in the fridge for 15 minutes to allow the chocolate to firm up.
- Slice and Serve: To cut the bars cleanly, heat a sharp knife by placing it in boiling water, then dry it thoroughly. Use the warmed knife to gently slice through the layers, helping the blade glide smoothly through the chocolate and caramel.
Notes
- For a gluten-free version, ensure all ingredients, including the flour, are certified gluten-free.
- Use ripe but firm bananas to prevent excessive moisture on your shortbread base.
- The caramel can be made ahead and stored in the fridge overnight to enhance flavors and ease assembly.
- Warm the knife between cuts for neat slices of the bar.
- Store leftover bars in an airtight container in the fridge for up to 4 days.
