Peanuts millionaire shortbread {vegan – sans gluten}

Peanuts millionaire shortbread

J’avoue ça n’est pas vraiment raisonnablemais que voulez-vous des fois on a vraiment besoin/envie de ce genre de petite gourmandise ! In addition, ces peanuts millionaire shortbreads sont sans gluten et vegan et presque irréprochables (sucre complet, coconut milk, chocolat ultra noir…) alors on se fait plaisir et on oublie un peu le maillot (oui car on est toutes belles tel que nous sommes)! Il me restait des cacahuètes après mes tartelettes au cacahuète et caramel et comme je me suis dit que caramel et cacahuète faisait bon ménage, j’ai tenté une version un peu différente du millionaire shortbread classique. Et que dire… not much (oui on ne parle pas la bouche pleine !), except that it's the kind of dessert that's downright decadent, fondant, shortbread and crunchy… happiness what !

Vegan Peanuts millionaire shortbread

Peanuts millionaire shortbread {vegan - sans gluten}

Peanuts millionaire shortbread {vegan - sans gluten}
Pour 1 square mold
To print
  2. 110 g of coconut flour
  3. 100 g brown rice flour
  4. 170 g vegetable margarine
  5. 60 g whole cane sugar
  6. 1 teaspoon of baking soda
  7. 1 pinch of fleur de sel
  9. 250 g unsalted roasted peanuts
  10. 300 g golden cane sugar
  11. 25 cl of coconut cream
  12. 1 vanilla pod
  13. 2 pinches of fleur de sel
  15. 340 g good dark chocolate 70%
  16. 1 teaspoon of coconut oil
  1. Preheat the oven to 180°.
  2. Sand the margarine, the flours, sugar, bicarbonate and salt together with your fingers to obtain a homogeneous dough. Line a square mold with baking paper and add the shortbread dough. Prick with a fork. Bake 5 minutes then lower the oven to 150° and let it cook 35 min. Let cool then spread the peanuts on top.
  3. Bring the coconut cream to a boil, make a dry caramel with the sugar. When the caramel is golden, add the coconut cream off the heat, stirring well. Then add the fleur de sel and cook again until you obtain a thick caramel that coats the spoon.. Pour the caramel over the cooled shortbread and refrigerate 30 minutes minimum.
  4. Melt the chocolate in a bain-marie with the coconut oil and pour over the cooled caramel layer.. Level the surface and refrigerate before cutting.
aime & mange
Peanuts millionaire shortbread recipes

Gluten free Peanuts millionaire shortbread


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  • BoopCook

    it's just bullshit !

  • Lou

    Hello !
    Me who let myself go, the other day, to wolf down a Snickers bar and was overcome by both the pleasure of the peanut-chocolate-caramel association and the shame of eating such a horror… I am very tempted by your shortbreads which remind me of the famous bar but nicer 😉
    But coconut flour is not one of those I buy (I can't afford to have everything ^^), what can I replace it with?? I imagine that coconut powder reduced to a fine powder will not do the trick… ^^
    Thank you for this delicious recipe!

    • Emilie

      Haha, yes it was a bit thinking about snickers that I created this recipe (well it just disguises the nougat but it’s not really vegan !!!) You can replace the coconut flour with rice flour or wheat flour if you want to make the recipe with gluten..

  • Marie

    OMG, this recipe goes DIRECTLY to my favorites! I'm drooling over my keyboard ^^

    • Emilie

      Ahah I knew this one would be all the rage !!!

  • CookieM

    Oh yes yes … what a devilishly diabolical temptation 🙂
    Great last photo with the teeth impression !!
    Obviously to try without complex

  • Another great kill!! In fact it would take me two lifetimes to have time to try everything :)

    • Emilie

      How I understand you, I would also like 48 hour days as a bonus !!!

  • Cuisimia

    No no you don't have the right to put that in front of me, it's forbidden ! Good at the same time, too late, that's it, I'm hungry and I'm drooling (OK, it’s not too glamorous but who cares ^^).
    Your photos are enticing 😀 kisses

    • Emilie

      Haha !!! Sorry for the drooling but I sympathize 😉
      Thank you miss !

  • Florence siret

    Only one word …..congratulations….I read your recipes carefully but I spend a lot of time looking at your magnificent photos….bravo for the text anecdotes which are good for morale so in a word everything is beautiful !!!!!

    • Emilie

      Thank you very much Florence, it’s the kind of little word that touches me a lot so again a big THANK YOU !

  • Albania

    Top cette version vegan. I put it aside.

  • Leah

    This is a very, very good idea for little treats. !!!
    I hope you're doing well ! On Thursday ?

    • Emilie

      Thanks my beauty !
      Yes to Thursday !

  • Coco

    That's good, I'm not, but then not at all, within reason at the moment!

    • Emilie

      Ahah I see I'm not the only one then 😉

  • Marion

    Like everyone, I fell for this recipe.
    So I tested it and encountered some difficulties. :
    – The size of the square dish is not mentioned. As a result, I think mine was a little small because my diapers are way too thick…
    – Regarding cooking, my cake was all brown. Maybe it's because my oven is fan-assisted.. (As a result, here I thank the fact that my cake was too thick ^^)
    – The caramel was hard when cutting the cakes. As a result I have cakes that are not square with their layers coming off.
    – When I made the caramel, when adding boiling coconut cream, I panicked because I had pieces of caramel left. But this resolved when heating to make the caramel syrupy.
    Do you have any suggestions for a very poor cook? ? (How big is the square dish? ? Caramel tips, Did I leave it too long ? I admit that I was afraid that it wouldn't be syrupy enough. )
    thanks for your advices, I really want to make this recipe.

    • Emilie

      Hello Marion !
      The size of the dish is 25 par 25. When it comes to cooking, it’s true that each oven is different., you have to do some testing. For the caramel it must cook 3-4 about minutes for the right consistency. I hope this helps you but I'm sure it was good nonetheless 😉

  • Christine

    I'm going to make your cake for Sunday, it's my son's birthday..I hope it succeeds ! I will give news once any case it is very tempting...thank you very much for sharing this recipe !

  • Natacha Corbel

    Hello Emily !

    Little questions before I start making these cookies !

    – Does the coconut feel a lot in the caramel? ?

    – Do you think it is possible to put 1 tablespoon of coconut cream in the chocolate so that it is less “brittle” ?

    – How do you store these cookies? ? In an airtight container at room temperature, in the fridge ? I would like to make them to take them the next day or two to college 😉

    Thank you in advance for your answers !

    • Emilie

      Hello Natasha !
      The coconut is definitely felt a little in the caramel but the whole thing is balanced. You can put a little coconut cream in your chocolate if you want it less brittle or simply remove the coconut oil. I keep them in a box in the fridge because the chocolate on top is not tempered.
      I hope I answered your questions ! Beautiful day !