Introduction: VEGAN Salted Caramel Shortbread


For the base:

  • 10 mcvities light digestives (original ones aren't vegan!)
  • 1/4 cup of dairy-free butter

For the caramel layer:

  • 2 cups of dates
  • 1/2 cup of lotus biscoff spread (can be subbed for a nut butter)
  • 1/8 teaspoon of fine sea salt (or to taste)

For the chocolate layer:

  • 100g vegan chocolate


  1. Place the biscuits into a plastic bag and crush with a rolling pin to fine crumbs.
  2. Melt the butter then add to the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten.
  3. Put in the fridge.
  4. Blend the dates in a food processor till smooth. In a large bowl add the date paste, biscoff spread and salt together and mix well.
  5. Pour the caramel mixture onto the biscuit base and spread evenly. Then place in the freezer for 10-15 minutes.
  6. Melt your chocolate, then pour onto the caramel layer and spread evenly. Sprinkle a pinch of salt on top.
  7. Place it back in the freezer for an hour.
  8. Cut into squares and enjoy!

Vegan Food Challenge

Participated in the
Vegan Food Challenge