This recipe for millionaire mini egg maple shortbread is a layered vegan dessert that is perfect for any time of year, not just Easter. It consists of a shortbread base made with vegan butter, maple sugar, and flour, a soft date caramel filling made with soaked dates blended with coconut milk, maple syrup, and oil, and a chocolate topping. The addition of mini eggs adds texture and visual appeal to the bake, making it a standout treat that is easy to share at gatherings or keep in the fridge for later enjoyment.

The shortbread base holds the layers without crumbling apart, and the caramel sets into clean slices with a mix of soft and firm textures. The recipe is simple to make by whisking together the ingredients for the base, baking it, then layering on the caramel and chocolate before topping with mini eggs. This dessert is a great make-ahead option as it holds its shape well and stays consistent over a few days, making it convenient for prepping in advance.