Millionaire's Shortbread Bars (Vegan and Gluten Free)

Millionaire's shortbread bars traditionally have a bottom layer of shortbread cookie, a middle caramel layer, and a top chocolate layer. For my recipe, I made the cookie layer with almond flour to get a delicious nutty flavor. The middle layer is a caramel made mostly out of dates. Finally, I made the top chocolate out of cacao, coconut oil, and agave. Keep leftovers in the refrigerator.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 359 Calories

Ingredients

• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• ¼ cup hot water
• ¼ cup grapeseed oil
• 2 tablespoons agave syrup
• 3 tablespoons agave syrup
• ¼ cup almond butter
• ⅓ cup coconut oil, melted
• 1 ½ cups almond flour
• 11 Medjool dates, pitted
• 6 ½ tablespoons raw cacao powder

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.

Step 2

Mix almond flour, grapeseed oil, 3 tablespoons agave syrup, vanilla extract, and salt together in a bowl. Press evenly into the bottom of the loaf pan to create the crust.

Step 3

Bake in the preheated oven until pale golden, about 20 minutes. Let cool.

Step 4

Process dates into a paste in a food processor. Add hot water and almond butter; process until very smooth. Spread mixture evenly over the crust.

Step 5

Whisk cacao powder, coconut oil, and agave syrup together in a bowl. Pour over date layer.

Step 6

Refrigerate until cacao layer is firm, 8 hours to overnight. Cut into squares.