Vegan millionaire's shortbread with pears (v)

A slightly lighter version of the caramel-filled, chocolate topped, sweet shortbread treat.

Makes approximately 10 slices.

Eat straight from the fridge for optimal texture.

Food processor required.

Author: Bite-Sized Thoughts, adapted from a recipe for raw millionaire's shortbread on Natural Juice Junkie.

Original post (with pictures) here.


Base layer-

1/4 cup dates

1/2 cup cashews

1/4 cup rolled oats

2 tsp coconut oil, in liquid form

Caramel filling-

Loosely packed 3/4 cup of ripe pear pieces without skin (equivalent to 2 small pears)

1/4 cup rice malt syrup or maple syrup

2 tbsp lucuma powder

1 tsp vanilla

3 tbsp coconut oil, in liquid form

Chocolate layer-

3 tbsp cocoa powder

2 tbsp rice malt syrup or maple syrup

3 tbsp coconut oil, in liquid form


1. Line a square baking tin with baking paper.

2. To make the base, combine the dates, cashews and rolled oats in a food processor and process until the mix resembles fine bread crumbs. Add the coconut oil with the food processor running, and process until just incorporated. 

3. Transfer the mix to your prepared tin and press down firmly to form the shortbread base. Place in the freezer while you make the caramel filling.

4. Process the pears in your food processor until pureed, and then add the rice malt syrup / maple syrup, lucuma powder, vanilla and coconut oil, Process until smooth. Pour over the prepared base and return the tin to the freezer while you make the chocolate layer.

5. Combine the cocoa, rice malt syrup / maple syrup and coconut oil in a small heat proof bowl, and stir until smooth. Heat over low heat if the mixture starts to clump.

6. Pour the chocolate over the top of the caramel layer and smooth out to form an even topping. Allow the shortbread to set in the freezer for 2 to 4 hours, or in the fridge overnight, before cutting into squares.