What are Millionaire Bars?

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).

Help! My caramel filling is too soft!

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.

Can these be kept out at room temperature?

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.

No-Bake Paleo Millionaire Bars (Vegan)

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

Scale

Shortbread Crust

1 1/2 cups blanched almond flour (150g)*
1/4 cup palm shortening (or butter)
1 Tbsp maple syrup
1 tsp vanilla extract
1/4 tsp salt

Caramel Filling

1 cup Medjool dates, pitted
1/3 cup coconut cream**
1/4 cup sunflower seed butter
1/2 tsp vanilla extract

Chocolate Topping

1/2 cup dark chocolate chips
1/4 cup sunflower seed butter

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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.