These paleo millionaire bars consist of an almond flour shortbread crust, creamy caramel filling and fudgy chocolate topping. They're no-bake, paleo and vegan friendly.
Wow, these no bake paleo millionaire bars are up there in my top 5 favorite paleo desserts. Seriously, so good!
They have everything I love in a dessert - a tender shortbread crust with a creamy date caramel filling and a fudgy chocolate topping.
These paleo millionaire bars are made with just 9 simple ingredients and they don't require any baking. I love making a batch and storing them in the freezer to eat throughout the week...however with my family these bars don't last more than a couple days.
Why You'll Love these Millionaire Bars
- paleo friendly - made with simple, wholesome ingredients you can feel good about
- vegan - no dairy or eggs
- refined sugar free - these millionaire bars are made without corn syrup and use coconut sugar sweetened chocolate chips
- no bake - these bars are not baked in the oven
- gluten free - the crust is made with almond flour
Ingredients
Here's a list of what you need to make these healthy millionaire shortbread bars:
- blanched almond flour - I made the shortbread crust with almond flour, but really you could use any shortbread crust recipe, so long as it fits into an 8x8 inch baking dish. For a nut free version, swap the almond flour for tigernut flour (just 1 cup) or ground sunflower seeds.
- Medjool dates - I like using Medjool dates, but any variety will work.
- coconut cream - you'll need just the thick white cream from a can of full fat coconut milk or coconut cream. If you open a can and the cream hasn't separated from the milk, then pop the can in the fridge overnight. The white cream should rise to the top and the liquid sink to the bottom.
- sunflower seed butter - this can be swapped with any nut or seed butter (like almond butter or tahini)
- palm shortening - I like using organic palm shortening because it has a neutral flavor and fits many dietary needs (dairy free, paleo and vegan). However, butter will work as a replacement.
- maple syrup - to sweeten the crust. You can swap this for any liquid sweetener.
- vanilla extract - for flavor
- salt - enhances the flavors
- dark chocolate - for the topping.
How to Make Paleo Millionaire Bars
These paleo shortbread bars are made layer by layer. Here are the steps:
- Combine all crust ingredients and mix until well combined.
- Firmly press the crust dough into a lined 8x8 inch baking dish.
- Combine all filling ingredients in a food processor to make the caramel. Blend until smooth and consistent.
- Spread the caramel over the crust. Freeze while you melt the chocolate for the topping.
- Melt the dark chocolate, then mix in the sunflower seed butter.
- Spread the chocolate topping over the caramel layer.
- Place the bars in the fridge for at least 6 hours (overnight is best) to set. This allows the caramel to thicken, making the bars easy to cut.
- After chilling, cut the bars to desired size and serve!
Tips & Tricks
- Chill the bars overnight - this allows the caramel layer to fully set
- Cut with a heated knife - I like to run my knife under hot water, dry off with a towel and then cut into the bars. This makes cutting much easier and will give you nice, smooth edges.
- Store in the freezer - these bars are SO good right out of the freezer. The caramel slightly hardens, but the bars are really easy to eat and maintain their original taste.
- Make nut free - for a nut free version, feel free to swap the almond flour for either ground sunflower seeds or tigernut flour. If swapping with tigernut flour, use just 1 cup instead of 1.5 cups flour.
Storage
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 are best eaten within 10 days if stored in the fridge, or 3 months in the freezer. However, they never last more than a couple days in my house!
FAQ
Millionaire bars are basically a Twix candy bar, but in cookie bar form. These cookie bars have 3 layers: a shortbread crust, caramel filling and chocolate topping.
Most conventional millionaire bar recipes use all-purpose flour and butter in the shortbread crust. 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 millionaire bars! These are dairy free (no butter), refined sugar free (corn syrup) and gluten free (no wheat flour).
Make sure to chill the bars for a minimum of 6 hours so that the caramel has time to set (the coconut cream will harden in the fridge). Once ready to cut, run your knife under hot water, dry it off with a towel and then cut into the bars. This makes cutting much easier and will give you nice, smooth edges.
They bars can be kept out for serving, but need to be stored in the fridge or freezer. On a warm summer day, the bars will get melty if left out, so I recommend keeping them chilled in that instance.
More No-Bake Paleo Desserts
No-Bake Paleo Millionaire Bars (Vegan)
- Prep Time: 30 minutes
- Cook Time: 0 min
- Total Time: 30 minutes
- Yield: 8" x 8" pan 1x
Description
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.
Ingredients
Shortbread Crust
- 1 ½ cups blanched almond flour (150g)*
- ¼ cup palm shortening (or butter)
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- ¼ tsp salt
Caramel Filling
- 1 cup Medjool dates, pitted
- ⅓ cup coconut cream**
- ¼ cup sunflower seed butter
- ½ tsp vanilla extract
Chocolate Topping
- ½ cup dark chocolate chips
- ¼ cup sunflower seed butter
Instructions
- Line an 8x8 inch baking dish with parchment paper. Set aside.
- Soak the dates in hot water for 5 minutes***
- For the shortbread crust: add all crust ingredients to a large mixing bowl. This includes the almond flour, shortening, maple syrup, vanilla and salt. Mix first with a spatula, then use your hands to combine the dough.
- Firmly press the crust dough into your lined baking dish.
- For the caramel filling: drain the water from the dates and add them to your food processor, along with the remaining filling ingredients. This includes the coconut cream, sunflower seed butter and vanilla. Blend until the mixture has a fairly smooth, consistent texture.
- Spread the caramel filling over the crust.
- Place the bars in the freezer while you make the topping.
- For the chocolate topping: Place the chocolate in a small, microwaveable dish. Melt in the microwave at 20-30 second intervals, stirring between until fully melted.
- Mix in the sunflower seed butter.
- Grab the bars from the freezer and spread the chocolate topping over the caramel layer.
- Chill: Place the bars in the fridge for at least 6 hours to fully set.
- Cut the bars into 16 even pieces and enjoy!
- Storage: store bars in an airtight container or baggie in the fridge or freezer. (They're actually REALLY good right out of the freezer!)
Notes
*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 (100g) for the crust.
**Use just the thick white cream from a can of full fat coconut milk or coconut cream.
***To soak the dates, place the dates in a glass or ceramic bowl. You can either heat a pot of water on the stovetop and pour it over the dates until they are fully submerged. Or, pour water over the dates and then heat them in the microwave for 1 minute.
Katie
These Paleo Millionaire Bars are amazing! Hope you all love the recipe as much as I do!