Once you try these gluten-free, vegan friendly Millionaire’s Bars you’ll regret not having the recipe sooner!
As if a shortbread cookie, better-for-you caramel and dark chocolate weren’t enough, these Millionaire’s Bars feature complementary flavors of maple syrup, vanilla, almond butter and sea salt for a gluten free and vegan friendly dessert that is sure to remind you of a Twix bar.
Mix your dry ingredients, Organic Shortening and maple syrup together using a food processor and bake until golden brown. While your shortbread cools, mix together your favorite nut butter, we recommend one of these energy inducing MCT infused nut butters, tahini, maple syrup, vanilla, sea salt and Organic Coconut Oil to create the creamy and thick caramel layer.
After pouring this rich caramel sauce atop the cookie layer and setting aside in the refrigerator, you can melt your favorite dark chocolate or lather on a layer of Organic Chocolate Hazelnut Spread to complete your Millionaire’s Bars.
These Millionaire’s Bars are layered with nutrient-dense superfoods! The combination of coconut flour, refined coconut oil and plant-based organic shortening makes it the perfect guilt-free snack.
Our Organic Shortening is free of dairy, sweeteners, corn and soy. Instead our Organic Shortening is made from ethically sourced Organic Red Palm Oil and Organic Virgin Coconut Oil. With a smoke point of 450°F, our Organic Shortening is ideal for baking and can easily replace other conventional shortenings in your favorite breads, pies and other baked goods.
Our Organic Shortening is free of trans fats and cholesterol while also being rich in vitamins A and E as well as lauric acid and antioxidants!
1/2 cup Organic Shortening
2 cups almond flour
1/2 cup Organic Coconut Flour
1/2 tsp sea salt
1/3 cup maple syrup
1 cup creamy almond butter
2 Tbsp tahini
1/2 cup maple syrup
1 tsp vanilla paste
1/3 cup melted Organic Refined Coconut Oil
1/8 tsp sea salt
200 g dark chocolate, roughly chopped
Preheat oven to 180C/350F. Line a 9×9 square tin (or equivalent) with parchment paper and set aside.
Combine the almond flour, coconut flour, salt, shortening and maple syrup in a food processor and process until the dough is uniform and comes together.
Press to the bottom of the baking tin and bake in the oven for 12-15 minutes, until browned. Cool completely.
Make the caramel by whisking together the almond butter, tahini, maple syrup, vanilla, coconut oil and salt.
Pour on top of the shortbread and set in the fridge for at least 2 hours.
Melt the chocolate in a bowl over a water bath and pour on top of the caramel.
Place in the fridge until set, then cut into bars. Best kept in the fridge.