Vegan and Gluten Free Millionaire’s Shortbread Cups

NOTE: to make bars, follow the same ingredients and steps, except add the shortbread crust to a bread loaf pan (mine was H 2.72 in, W 5 in, L 9 in)

Vegan and Gluten Free Millionaire’s Shortbread Cups are here and they’re going to become your new favorite dessert for so many reasons.

from the taste, the texture, ingredients and just all around fabulousness of the recipe, the cups are nothing short of perfection!

for a while now, i have been wanting to whip these gems up as i first made the recipe over a year ago.

the recipe has been sitting in my archives for a while and it deserves a spot on the blog because let’s face it- shortbread, peanut butter caramel and melted chocolate is everything.

don’t be intimidated by shortbread, i’ve made the easiest shortbread in the world for you.

yes, it happens to be BOTH gluten free and vegan.

the shortbread is made with only four, yes FOUR ingredients. you’re going to need gluten free 1:1 flour, almond flour, avocado oil and maple syrup.

then, the caramel is a peanut butter caramel but you can definitely use another nut or seed butter.

almond butter and sunbutter would be amazing alternatives, so i would highly recommend either of those if you don’t want to use peanut butter.

Vegan and Gluten Free Millionaire’s Shortbread Cups are topped with melted chocolate chips and coconut oil!

see, these cups truly are simple to make and the ingredients are incredibly wholesome.

here’s everything you need to make Vegan and Gluten Free Millionaire’s Shortbread Cups

gluten free 1:1 flour

almond flour

maple syrup

avocado oil

dairy free milk

runny peanut butter

vanilla extract

dark chocolate chips

coconut oil

you probably have all of these ingredients (or similar ones) in your pantry and that’s the best feeling, right?!

i love using ingredients that aren’t complicated and ones that people likely have on hand.

Vegan and Gluten Free Millionaire’s Shortbread Cups set in the freezer for a few hours as the caramel needs time to harden.

the shortbread crust does eventually get really hard, so if you store these in the freezer, make sure you thaw them quite a bit or else you will be biting into a rock.

if you love my Vegan and Gluten Free Millionaire’s Shortbread Cups, then check out these other recipes from the blog!

Vegan Cookie Dough Protein Fudge

Nourishing Vegan Autumn Granola

Cinnamon Roll White Chocolate Protein Bites

Healthy No Bake Banana Peanut Butter Chocolate Bars

Healthier Vegan and Gluten Free Cinnamon Sugar Poptart

Vegan No Bake Protein Cinnamon Rolls

Vegan Snickers Inspired Granola Bark 

Vegan Puppy Chow Cups

Vegan Peanut Butter and Chocolate Chip Marshmallow Fudge

Date Sweetened Raw Vegan Cheesecake

Vegan No Bake Sugar Cookie Bars

No Bake Vegan Millionaire Shortbread Pie

Vegan and Gluten Free No Bake Chocolate Date Rolls

Copycat Chewy Bars (Vegan + GF)

are you going to make my Vegan and Gluten Free Millionaire’s Shortbread Cups?!

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. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

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!

Vegan and Gluten Free Millionaire’s Shortbread Cups

Recipe by MaryCourse: Bites, Desserts


Prep time


Cooking time



NOTE: to make bars, follow the same ingredients and steps, except add the shortbread crust to a bread loaf pan (mine was H 2.72 in, W 5 in, L 9 in)


  • shortbread
  • 3/4 cup gluten free 1:1 flour (used King Arthur)

  • 1 cup almond flour

  • 1/4 cup avocado oil or melted coconut oil

  • 1/4 cup maple syrup

  • 1/8 cup dairy free milk

  • peanut butter caramel
  • 3/4 cup runny peanut butter

  • 1/4 cup maple syrup

  • 1/4 cup avocado oil

  • 1 tsp vanilla extract

  • chocolate
  • 1 and 1/4 cup chocolate chips

  • 2 tbsp coconut oil


  • preheat the oven to 350 degrees.
  • mix the shortbread ingredients until well combined and a thick dough forms.
  • add a semi thick layer about 1/2 inch to parchment paper muffin cups.
  • bake at 350 degrees for 25 minutes and cool down completely.
  • then, mix the caramel ingredients together and add a generous spoonful to the top of the shortbread.
  • place in the freezer for 2-3 hours or until the caramel is firm.
  • melt the chocolate chips and coconut oil and pour on top. place back in the freezer for an hour and enjoy.
  • store in the fridge or freezer in an airtight container and thaw before eating.

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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