Vegan Millionaire's Slice
A delicious layered dessert featuring a crisp shortbread base, a rich date-almond caramel, and a glossy dark chocolate topping, all made conveniently in an air fryer.
Ingredients
Base Ingredients
- 1 cup gluten-free all-purpose flour
- 1/4 cup coconut oil, melted Can be replaced with neutral vegan butter
- 1/4 cup maple syrup
Caramel Layer Ingredients
- 1/2 cup raspberry jelly
- 1/2 cup dates, pitted Use soft dates for easy blending
- 1/4 cup almond butter Can be replaced with sunflower seed butter for nut-free option
- 1/4 cup coconut milk
Topping Ingredients
- 1/2 cup dark chocolate chips Melt for drizzling
- to taste sea salt For sprinkling on top
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a square baking dish with parchment paper.
- In a bowl, mix together the gluten-free flour, melted coconut oil, and maple syrup until a dough forms.
- Press the dough into the bottom of the prepared baking dish, building an even, compact layer.
- Bake for 15 minutes, then let cool until pale golden and set in the center.
Assembling the Layers
- Spread the raspberry jelly over the cooled shortbread layer.
- In a saucepan, combine the pitted dates, almond butter, and coconut milk. Blend until smooth to create a salted caramel layer.
- Pour the caramel evenly over the jelly layer.
- Melt dark chocolate chips and drizzle over the caramel layer. Sprinkle with sea salt.
Chilling and Serving
- Refrigerate until set, about 2 hours, then cut into squares and serve.
Notes
Let the shortbread cool completely before layering to avoid sogginess. These slices can be stored in the refrigerator for up to 5 days.