Indulge in these Vegan Millionaire Shortbread Bars, a wholesome twist on the beloved classic. These no-bake vegan dessert bars are not only gluten-free but also free from refined sugars.
You’ll be enchanted by the rich, buttery base made from coconut flour, complemented by a velvety peanut butter caramel layer and crowned with a satisfyingly crisp chocolate topping. Continue reading to discover more about this delightful treat!
WHAT ARE VEGAN MILLIONAIRE SHORTBREAD BARS?
The classic millionaire’s shortbread bar is a decadent dessert consisting of three sumptuous layers: a crumbly shortbread base, a lusciously gooey caramel center, and a satisfyingly crunchy chocolate top.
Traditionally, these bars are crafted using generous amounts of sugar, dairy, and processed ingredients such as sweetened condensed milk, white sugar, white flour, and butter.
In this instance, I’m excited to share a healthier rendition of this timeless dessert. It’s entirely devoid of refined sugar, dairy-free, and requires no baking, ensuring that all the valuable nutrients are retained.
HOW TO MAKE VEGAN MILLIONAIRE SHORTBREAD
Feel free to refer to these by any name you prefer – whether it’s caramel bars, millionaire bars, or chocolate caramel bars!
What they truly are is a delightful assortment of no-bake shortbread bars featuring a velvety peanut butter caramel layer and a rich dark chocolate topping.
All you need to make these healthy no-bake vegan dessert bars are:
Choice of Flour: Opt for either Coconut Flour or Almond Flour. Coconut flour boasts four times the fiber content of almond flour and possesses a sweeter flavor profile. Consequently, these flours aren’t interchangeable in a one-to-one ratio. To accommodate different dietary preferences, I’ve included two distinct recipes for the base layer of these no-bake millionaire bars, one using coconut flour and the other featuring almond flour. The choice is yours based on your dietary needs. Personally, I lean towards coconut flour for its exceptionally robust shortbread texture. If you have concerns about consuming raw flour, you can find guidance in my article on safe-to-eat raw flours.
Sweetener Selection: Maple syrup is the primary sweetener, but you have the flexibility to use your preferred liquid sweetener of choice. Options include agave syrup, brown rice syrup (notably lower on the glycemic index), or, for those closely monitoring sugar intake, Monk fruit syrup is a fantastic sugar-free and keto-friendly alternative.
Oil Choice: Coconut oil is the preferred oil, and you can opt for refined coconut oil to eliminate the coconut flavor.
Nut Butter: Select either peanut butter or almond butter, ensuring it’s pure with no added oils or sugars. If you desire a twist, you can use salted peanut butter to craft healthy salted caramel bars.
Flavor Enhancement: Don’t forget to include vanilla extract for a delightful aroma.
Chocolate Layer: For the chocolate topping, I recommend using dark chocolate with a cocoa content of at least 85%. This choice harmonizes with the sweetness of the other layers, creating a balanced taste sensation.
CAN I BAKE THE MILLIONAIRE SHORTBREAD CRUST?
The traditional millionaire shortbread bar features a baked shortbread crust, known for its crumbly texture.
If you desire a comparable sensation and texture, you have the option to pre-bake the crust independently before adding the uncooked caramel layer.
I suggest pre-baking the crust at 350°F (180°C) for 15 minutes and allowing it to cool for an additional 15 minutes before introducing the caramel layer.
STORING MILLIONAIRE BARS
Millionaire bars are delightful no-bake vegan treats, which means they are both dairy-free and egg-free. Consequently, they can be conveniently stored in the refrigerator for a span of up to 5 days or tucked away in the freezer for as long as 3 months.
For optimal preservation and to prevent the caramel from drying out, it’s advisable to store them in an airtight container.
When freezing these bars, I recommend placing a sheet of parchment paper between each bar. This step simplifies the defrosting process, allowing you to thaw the bars individually.
NO-BAKE VEGAN MILLIONAIRE SHORTBREAD
An improved rendition of the timeless millionaire bars that is completely devoid of refined sugar, gluten, and dairy.
PREP TIME:10MINUTES MINS
FREEZE:25MINUTES MINS
TOTAL TIME:35MINUTES MINS
COURSE: DESSERT
CUISINE: AMERICAN
SERVINGS: 16 BARS
CALORIES: 215 kcal
AUTHOR: Vergina
INGREDIENTS
Option 1: Coconut Flour Shortbread crust – gluten-free + nut-free
- ▢1 ⅓ cup Coconut flour
- ▢½ cup Coconut oil – melted
- ▢½ cup Maple syrup – or sugar-free monk fruit syrup if keto
Option 2: almond flour shortbread crust – gluten-free + grain-free + keto
- ▢1 ½ cup Almond flour – fine, blanched
- ▢3 tablespoons Coconut oil – melted
- ▢2 tablespoons Maple syrup- or sugar-free monk fruit syrup if keto
Caramel layer
- ▢⅓ cup Maple syrup – or sugar-free monk fruit syrup if keto
- ▢3 tablespoons Coconut oil- melted
- ▢½ cup Penut butter (unsalted) – or almond butter, fresh jar, no added sugar, no added oil
- ▢1 teaspoon Vanilla
Chocolate layer
- ▢4.2 oz Dark chocolate – 85% cocoa or 70% cocoa
- ▢1 tablespoon Coconut oil – melted
INSTRUCTIONS
- Line a rectangular baking dish measuring 9 inches by 5 inches with parchment paper, and set it aside for later.
- In a medium-sized bowl, combine the specified amount of coconut flour (or almond flour, ensuring you adhere to the correct ingredient ratios for your chosen flour), maple syrup, and melted coconut oil. Start by mixing with a spatula and then transition to kneading the dough by hand. Initially, the dough will be soft and moist, but as you work it, it will gradually become drier and more manageable, allowing you to shape it into a cohesive ball.
- Place the formed dough ball in the center of the prepared dish. Use your fingers to press it evenly across the bottom of the dish. To achieve a smooth top layer, you can employ a spatula or the back of a spoon.
- Transfer the dish to the freezer and let it freeze for approximately 10 minutes while you prepare the soft caramel.
- In a small bowl, combine fresh, runny peanut butter with melted coconut oil, maple syrup, and vanilla. Stir with a spatula until a smooth, consistent caramel mixture forms.
- Retrieve the dish from the freezer and pour the caramel evenly over the shortbread layer. Spread it out using a spatula and place the dish back in the freezer for approximately 10-12 minutes or until the caramel layer firms up.
- In the meantime, melt the chocolate and remaining coconut oil in a saucepan over medium heat. Alternatively, you can use the microwave, heating the chocolate and coconut oil in a small bowl in 30-second intervals, stirring between each burst until the mixture is smooth and completely melted.
- Remove the dish from the freezer and pour the melted chocolate evenly over the caramel layer. Spread it out using a spatula and return the dish to the freezer for approximately 2-5 minutes, or until the chocolate layer sets.
- Once the chocolate layer has set, take the dish out of the freezer and use the parchment paper pieces to lift the entire bar out of the dish.
- Use a sharp knife to slice the bar into 16 squares. For easier cutting, you can briefly warm the knife under hot water before slicing.
Storage
- “Place the bars in an airtight container and store them in the refrigerator, where they will remain fresh for up to 5 days. Alternatively, for freezing and later enjoyment, allow them to defrost for 2-3 hours beforehand. You can also savor them when they’re partially frozen for a unique eating experience.