This millionaires shortbread recipe is packed with healthy, wholesome, plant-based ingredients.

It’s refined sugar free, dairy free and so simple to make.

The vegan caramel is sticky, gooey and delicious (no vegan condensed milk)

The perfect healthy snack when you’re looking for something sweet.

Equipment

• Square Cake Tin (Or a loaf tin if you want a thicker crust)
• Large Mixing Bowl
• Parchment Paper
• Food Processor
• Airtight Container
• Sharp Knife
• Heatproof Bowl

Ingredients

The Base

• 2 tablespoons Maple Syrup (or liquid sweetener of your choice)
• Pinch Sea Salt
• 1 tablespoon Almond Butter
• 200 grams Almond Flour (or almond meal)
• 1 teaspoon Vanilla Extract
• 20 mls Melted Coconut Oil

The Caramel Layer

• 8 Dates (or 60 grams of date paste)
• Nut Butter (Cashew, almond, peanut)
• 40 mls Date Water
• 1 tablespoon Maple Syrup
• Pinch Sea Salt

The Chocolate Topping

• 30 grams Melted Coconut Oil
• Pinch Sea Salt
• 55 grams Vegan Dark Chocolate
• (Mixed nuts optional)

Instructions

The Shortbread Base

1. Starting with the shortbread layer, line a baking tin with parchment paper and set to one side.
2. Combine all of the base ingredients in a large bowl and mix until you have a crumble-like texture that sticks together when pressed together.
3. Then transfer your dough to the base of the prepared tin and press down to form an even layer.
4. Put your tin into the freezer while you move on to the caramel layer.

The Caramel Filling

1. Combine all of the caramel sauce ingredients in your food processor, or blender and add in some of the date water.
2. Blend until you get a pourable and smooth consistency.
3. Then pour out on top of the base layer and smooth over using a spoon or spatula.
4. Place into the freezer while you make the chocolate layer.

The Chocolate Topping

1. Melt the chocolate and coconut oil in a bain marie over a low-medium heat. This should take around 10-15 minutes to melt fully.
2. Then pour over the set caramel. You will need to do this quickly as the chocolate will set fast.
3. Once the chocolate has been smoothed over, sprinkle on top some sea salt and place back in the freezer until fully set.

How To Cut Into Squares

When it comes to cutting these into little squares, or bite sized pieces, for the best results, you want to use a sharp knife that’s been in hot water. This will help the knife slide through the chocolate top layer without crushing the rest of it.

How To Store The Caramel Shortbread

Keep your vegan dessert bars in an airtight container either in the fridge or in the freezer.

They are best kept in the freezer to keep the chocolate layer solid, however, take them out of the freezer a few minutes you want to eat one (or two) so they aren’t so solid.

Recipe Notes

The size of tin you use will determine the thickness of the caramel squares. Use a bread loaf tin if you want thicker bars, or a slimmer baking tray for more of a slice than a bar.