hey friends!! how incredible is millionaire’s shortbread? oh and then i made it into pie, so it’s totally out of this world! there’s a delicious no bake shortbread crust, caramel-like filling and then scrumptious chocolate topping. it’s perfect for any and every occasion!
i really wanted to make this a no bake recipe, but if you want to, you can bake the crust, i’m just not sure how long.
it’s honestly just as good as a no bake recipe though, and there is no shortage of decadence.
whether you have a special occasion or just want to treat yourself, No Bake Vegan Millionaire Shortbread Pie is the way to go.
ok, so that delicious caramel filling, it’s actually the easiest thing in the world to make. you only need a few ingredients!
almond butter, maple syrup, coconut oil and vanilla bean paste comprise the filling. if you don’t want to use almond butter, the next best option would be peanut butter.
as you probably know though, peanut butter has a stronger, more distinct taste and this recipe will definitely take on a peanut butter flavor.
however, this isn’t a bad thing lol. also, sunbutter is so dang good and would make a great option!
let’s go over a chocolate topping tip really quickly! cutting into chocolate bars, especially no bake bars, can be difficult because the chocolate layer can crack.
also, the caramel filling often splits through the chocolate.
to ensure minimal cracking and that the caramel remains in tact for the most part, you want to be super careful when you cut into the pie!
the pie is stored in the fridge, so before you cut into it, let the pie sit at room temperature for 30 minutes.
next, you can use a slightly wet large knife to very carefully cut the pieces. make sure you slice slowly and all the way through each piece.
being careful and meticulous is key here to get slices that are still pretty intact :).
here’s the thing, even if it does crack a little, which mine did, the pie is still going to taste 10/10 and absolutely heavenly.
it’s just nice of course to have pretty food presentation!
ok, when it comes to storing these gems, i recommend the fridge! they will keep well in an airtight container for about 10 days.
however, if you want to freeze the pie, that’s fine, BUT make sure you freeze the slices, not the whole pie.
after you have cut individual slices, you can store them in an airtight bag or container in the freezer.
make sure you let the slices thaw quite a bit at room temperature before you eat them!
alright, so here is everything you need to make No Bake Vegan Millionaire Shortbread Pie!
- oat flour
- almond flour
- maple syrup
- coconut oil
- vanilla bean paste
- almond butter
- sea salt
- chocolate chips
yes, that’s all you need! there’s lots of overlap among the ingredients when it comes to the layers.
are you going to make myNo Bake Vegan Millionaire Shortbread Pie?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
No Bake Vegan Millionaire Shortbread PieCourse: Desserts, No BakeDifficulty: Easy
1 and 1/3 cup almond flour
2/3 cup oat flour
1/4 cup maple syrup
1/3 cup melted coconut oil
- caramel filling
1 cup creamy almond butter
1/2 cup maple syrup
1 tsp vanilla bean paste
pinch of sea salt
- chocolate topping
1 cup chocolate chips
2 tbsp coconut oil
- add all shortbread ingredients to a mixing bowl and combine until a thick dough forms. line a pie pan (if it’s not disposable) with parchment paper and evenly distribute the dough.
- place in the freezer for 20-30 minutes while you make the caramel filling.
- whisk the caramel filling ingredients together in a bowl. if your almond butter is on the harder side, warm up the filling in the microwave about 30-40 seconds.
- then, pour on top of the pie crust and place in the freezer for 10 minutes or so.
- melt the chocolate chips with the coconut oil, then pour on top of the pie and place back in the freezer for an hour.
- then transfer to the fridge for 20 minutes. next, before you cut the pie into slices, place it on the counter at room temp for 30 minutes and follow my directions for cutting in the text.
- store in the fridge or freezer in an airtight container (see text for tips) and enjoy!