These healthy, No-Bake Paleo Millionaire Bars have a soft, almond flour shortbread crust, creamy caramel filling and chocolate fudge topping. They are gluten free, Paleo, Vegan and can easily be made allergy free.
Guys, this recipe is up there in my top 5 favorite Paleo and Vegan desserts. Seriously, so good!
And even better? These Vegan Millionaire Bars are made with just 9 healthy, wholesome ingredients that you probably already have in your pantry.
Before we dive into the recipe…
What are Millionaire Bars?
Ask me what millionaire bars were a few years ago and I wouldn’t have had a clue. But, thanks to social media, I’ve seen various millionaire bar recipes floating around. And, after making my own, I have a pretty good grasp as to what constitutes a millionaire bar.
Millionaire bars are basically a Twix candy bar, but in cookie bar form. These cookie bars have 3 layers:
- shortbread crust
- caramel filling
- chocolate topping
Most conventional millionaire bar recipes are far from Paleo. They use all-purpose flour and butter in the shortbread. Condensed milk and corn syrup for the caramel filling. And to top it off, milk chocolate (with maybe some additional butter) for the topping.
But not these healthy cookie bars!
These Paleo Millionaire Bars are dairy free, therefore, do not contain any butter or condensed milk. In addition, they don’t have any refined sugar (corn syrup) and are gluten free.
Healthy Millionaire Bars
These Vegan millionaire shortbread bars may be healthy, but they definitely don’t taste like it. They are sweet and indulgent, yet I could probably polish off a batch in one day. (Really guys, they’re THAT good!)
In addition, these bars are:
- Paleo & Vegan
- gluten & grain free
- dairy free
- easily made nut free
- no bake
- less than 10 ingredients
Ingredients in Millionaire Shortbread Bars
These healthy cookie bars only require a 9 simple Paleo ingredients. They include:
- blanched almond flour (or tigernut flour or sunflower seed flour)
- pitted dates
- coconut cream
- sunflower seed butter (or any creamy nut butter)
- non-hydrogenated shortening
- maple syrup (or any liquid sweetener)
- vanilla extract
- dark chocolate
The crust is mainly composed of almond flour and shortening, and then flavored with maple syrup, vanilla and salt. For a nut free version, tigernut flour or sunflower seed flour may be used instead. Also, coconut oil or grass fed butter or ghee will work in place of the shortening.
The filling consists of a creamy date caramel. This layer is made with soaked, pitted dates, coconut cream, sunflower seed butter and vanilla. As for substitutions, any creamy nut/seed butter will work in place of the sunflower seed butter.
The chocolate topping is made of dark chocolate and sunflower seed butter. Again, any nut/seed butter may be used for the topping. I used 70% dark chocolate. However, any chocolate variety will work. (My favorite Paleo baking chocolate are these chocolate gems.)
How to Make No-Bake Paleo Millionaire Bars
These Vegan Paleo bars are made layer by layer.
First, make the shortbread crust. This layer contains almond flour, non-hydrogenated shortening, maple syrup, vanilla and salt. Mix all ingredients together in a large mixing bowl. Then, press the dough into a foil-lined 8″ x 8″ baking pan.
For a nut-free alternative, tigernut flour is an excellent option! However, don’t substitute at a 1:1 ratio. If substituting with tigernut flour, use 100 grams, or about 1 cup. Another alternative is to use sunflower seed flour. You can make your own sunflower seed flour by grinding raw sunflower seeds in a coffee grinder. (That’s what I do!) For this variation, you may substitute at a 1:1 ratio (150 grams).
The caramel filling comes next. It is comprised of dates, coconut cream, sunflower seed butter, vanilla and salt. These ingredients are blended in a food processor until smooth. Then, the caramel is spread over the crust.
The sunflower seed butter provides an excellent taste and creamy texture to the caramel filling. However, this ingredient can be substituted with any creamy nut or seed butter.
Once the caramel is complete, set the bars in the freezer while the chocolate topping is being made.
The topping is made of dark chocolate and sunflower seed butter. Adding the sunflower seed butter makes the topping softer and creamier. However, this ingredient may be substituted with coconut cream or another variety of nut/seed butter.
To make the topping, simply melt the chocolate over low heat in a small saucepan. Stir frequently so that the chocolate doesn’t burn. Once fully melted, mix in the sunflower seed butter. Let the mixture cool 5 minutes before pouring over the caramel filling.
After the chocolate topping has been added, place the millionaire bars in the fridge or freezer to set. (I recommend overnight in the fridge.) This allows the caramel to harden, making the bars easy to cut.
How to Store Millionaire Bars
These millionaire bars can be stored in the fridge or freezer. Personally, I love them straight from the freezer. They harden slightly, but aren’t rock solid.
They will last well for a week in the fridge or up to a month in the freezer. However, they never last more than a couple days in my house!
More No-Bake Paleo Desserts
I kinda, sorta, totally love no-bake desserts. Especially in the summer. As, no one likes heating their house with an oven while the air-conditioner is on full blast. Right?
But anyway, because I have a huge love for no-bake desserts, I have quite a few on the blog. Here are some of my favorites:
- Easy, No-Bake Blueberry Cheesecake Bars
- Chocolate Chip Cookie Dough Protein Bars
- Mint Chocolate Chia Bars
- Paleo Mint Chocolate Chip Cookie Bars
These healthy, no-bake millionaire bars are composed of three decadent layers: a soft almond flour shortbread crust, a creamy caramel filling and a thick, fudgy chocolate topping.
- 1+1/2 cups blanched almond flour (150g)*
- 1/4 cup non-hydrogenated shortening
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup pitted dates (150g)
- 1/3 cup coconut cream**
- 1/4 cup sunflower seed butter
- 1/2 tsp vanilla extract
- 3 oz dark chocolate
- 1/4 cup sunflower seed butter
- Place dates in a small bowl and cover with warm water. Microwave on high for 2 minutes*** Set aside.
- For the crust: add all crust ingredients to a large mixing bowl. Mix well. Firmly press crust dough into a foil-lined 8″ x 8″ pan. Set aside.
- For the filling: drain water from soaked dates. Add dates to food processor and blend for a few seconds. Stop to scrape the sides of the food processor, then blend a few seconds more. Add remaining filling ingredients to food processor and blend until mixture is smooth. Stop to scrape the sides every so often. Spread caramel filling over crust.
- For the topping: Place the chocolate in a small sauce pan. Melt over low heat on the stove top, stirring frequently. Once fully melted, remove from heat and mix in sunflower seed butter. Cool for 5 minutes, then spread chocolate topping over filling.
- Place bars in fridge or freezer to set. (I recommend overnight in the fridge.)
- Cut bars into 16 even pieces and eat!
- Store in fridge or freezer.
*For a nut free version, substitute the almond flour with sunflower seed flour or tigernut flour. I make my own sunflower seed flour by grinding raw sunflower seeds in a coffee grinder. If substituting with tigernut flour, use 1 cup (100 g) for the crust.
**Use just the cream from a can of full fat coconut milk.
***If you don’t have a microwave, place dates in a bowl and boil a pot of water. Pour boiling water over dates and soak them for 3-5 minutes, or until soft.
Keywords: shortbread, no bake, raw, vegan, paleo, nut free, dairy free, dessert, layer bars, egg free