Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Close up of vegan millionaire bar slice

Vegan Millionaire Bars

  • Author: Mikyla
  • Prep Time: 36
  • Cook Time: 14
  • Total Time: 50 minutes
  • Yield: 9 1x
  • Category: Dessert
  • Diet: Gluten Free

Description

Rich, gooey, and covered in chocolate these vegan millionaire bars are sensational! Finally, gluten-free and healthy dessert that’s worth talking about!


Ingredients

Scale

Shortbread Base:

  • 4 Tbsp. Almond flour
  • 1 Tbsp. Coconut sugar
  • 3 Tbsp. Water
  • 1 Tsp. Vanilla
  • 1 tsp. salt

Tahini Caramel Layer:

  • 1 Tbsp. Coconut oil
  • 1/4 cup Maple syrup
  • 1/4 cup + 1 Tbsp. Tahini or Almond butter *
  • 1/2 tsp. Vanilla
  • 4 Tbsp. Water

Chocolate Coating:

  • 1 cup vegan dark chocolate chips or dark chocolate bar
  • 1 tbsp coconut oil
  • Sprinkle with flakey sea salt

Instructions

  1. Preheat the oven to 350 degrees.
  2. First, build your gluten-free shortbread cookie base. Bring water, and coconut sugar to a frothy boil. Continue to stir so the sugar doesn’t burn and reduce heat after 1 minute.
  3. Add in the salt and vanilla.
  4. Combine almond flour and melted coconut sugar mixture in a bowl and stir.
  5. Line an 8×8 pan with parchment paper and transfer the dough to the pan. Press the dough down using your fingers until evenly coating the entire pan.
  6. Bake for 14 minutes.
  7. Remove and allow to cool in the freezer for 20 minutes.
  8. Next, make the tahini caramel layer. In a saucepan melt the coconut oil, add maple syrup, tahini, vanilla, and the water.
  9. Pour the caramel over the shortbread base and spread evenly.
  10. Allow to cool on the counter for 10 minutes.
  11. Pour chocolate chips and coconut oil into a saucepan and melt on very low heat.
  12. Cover the tahini caramel layer with the chocolate coating and sprinkle with flakey sea salt.
  13. Return the bars back to the freezer for 2 hours until firm.
  14. Remove bars from the freezer and pan and slice into 9 square bars.
  15. Enjoy!

Notes

* This recipe is made with tahini but you may substitute almond butter or any nut butter of your choice.


Nutrition

  • Serving Size: 1 bar
  • Calories: 191
  • Fat: 12
  • Carbohydrates: 18
  • Protein: 3

Keywords: tahini, healthy vegan dessert, keto