Name: The Best Millionaire Bars (Vegan + Gluten-Free)
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 15
Cuisine: American
Ingredients: 1¾ Cup + 2 Tbs Oat Flour (I make my own in 3 steps); 6 Tbs Coconut Sugar; ⅛ tsp Pink Himalayan Salt; ½ tsp Baking Powder; 4½ Tbs Melted Refined Coconut Oil (can sub vegan butter, grass-fed butter, or ghee); 1½ tsp Vanilla Extract; 6 Tbs Plant-Based Milk (I used unsweetened almond. Can use dairy-milk too); 1 Cup Pitted Medjool Dates (9 large Medjool or 18 small Deglet Noor); ¼ Cup Water (reserved from boiling the dates); ⅓ cup Drippy Almond Butter (code "shh20"); ⅛-¼ tsp Pink Himalayan Salt (depending on how salty you like it); Optional: 1 tsp Vanilla Extract; ½ Cup Dairy-Free Dark Chocolate Chips (or chopped chocolate bar); 1 tsp Coconut Oil (can sub vegan butter, grass-fed butter, or ghee)

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Introducing, The Best Millionaire Bars! They’re a secretly healthy recipe made with a vegan salted caramel sauce and an oat flour shortbread cookie base! They’re gluten-free and vegan too!

Ingredients For Gluten-Free Shortbread Millionaire Bars

If you are a decadent dessert type of person, and you loved my Healthy Copycat Cosmic Brownies, you are going to love these bars! These vegan millionaire bars are 3 delicious layers. Here’s what you’ll need for each layer. Substitutions are listed in the full recipe below.

Shortbread Cookie Layer:

Oat Flour (I make my own in 3 steps)
Coconut Sugar
Pink Himalayan Salt
Baking Powder
Melted Refined Coconut Oil
Vanilla Extract
Plant-Based Milk

Vegan Salted Caramel Layer:

Dates (Medjool or Deglet Noor)
Reserved Date Water
Drippy Almond Butter
Pink Salt
Optional: Vanilla Extract

Chocolate Layer:

Dairy-Free Dark Chocolate Chips
Coconut Oil

Vegan Caramel Millionaire Bars

Perhaps one of the most delicious parts of this healthy recipe is the vegan salted caramel sauce! It’s so easy to make in your blender or food processor! You just need 3 main ingredients and some water! The combination of sweetness from the dates and salty nuttiness from the almond butter pair perfectly! I love using dates to sweeten things up a bit without loading on the sugar. Definitely check out my 2 ingredient graham cracker crust from my Healthy Cheesecake Recipe or my chocolate crust from my No-Bake Chocolate Mousse Cake for more inspo.

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How To Make These Shortbread Layered Bars

There are a few steps involved with making these shortbread cookie bars, but trust me, the steps are super easy and the finished product it’s well worth it! I’m usually not a big an of layered desserts because they take so long to make (read more of my reasons in my Apricot Crumble Bars recipe post).

These bars are definitely the exception though. The steps are SUPER simple. Just make the gluten-free shortbread cookie crust (which you only need oat flour!) Then blend up the date caramel sauce in your blender or food processor (I use my high-speed Vitamix blender! It’s literally the best). Then layer on the chocolate topping and freeze the bars until set! No need to wait for the shortbread cookie to cool either (ain’t nobody got time for that).

Tips For Making Healthy Millionaire Bars

Baking Dish Size:

Feel free to switch up the baking dish size! I used a 1.5-quart rectangular baking dish (the same baking dish I use for my no-bake peanut butter cookie dough bars). It worked well for me and the shortbread on the bottom is nice and thick. Feel free to use any other size baking dish in order to get the thickness you want for your bars.

Don’t Wait For The Shortbread Crust To Cool:

What I love about these bars is that you don’t have to wait for the shortbread cookie crust to cool after baking before adding the caramel and chocolate layers! That means you can get these millionaire bars in your belly as fast as possible once you let them set in the freezer! YAY!

How To Store Homemade Millionaire Bars:

Can you freeze millionaire bars? I actually keep these millionaire bars frozen all the time and eat them straight from the fridge! So the answer is a resounding, YES! You can also store them in the refrigerator for up to 1 month. I wouldn’t recommend storing them at room temperature because the chocolate will melt.

More Healthy Decadent Desserts:

Copycat Cosmic Brownies (Super Fudgy!)

4 Ingredient Paleo Chocolate Molten Lava Cakes

Apple Cinnamon Monkey Bread (Just Oat Flour!)

Homemade Healthy Nutella (EASY!)

Double Chocolate Banana Bread (Gluten-Free + Easy)

I cannot wait for you to give this Millionaire Bar recipe a try! Please snap a picture and share it with me! Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!

Happy Millionaire Bar Makin’!

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Yield: 15 bars

The Best Millionaire Bars (Vegan + Gluten-Free)

Introducing, The Best Millionaire Bars! They’re a secretly healthy recipe made with a vegan salted caramel sauce and an oat flour shortbread cookie base! They’re gluten-free and vegan too!

Prep Time 20 minutes

Cook Time 20 minutes

Freeze Time 40 minutes

Total Time 1 hour 20 minutes

Ingredients

Shortbread Layer

1¾ Cup + 2 Tbs Oat Flour (I make my own in 3 steps)
6 Tbs Coconut Sugar
⅛ tsp Pink Himalayan Salt
½ tsp Baking Powder
4½ Tbs Melted Refined Coconut Oil (can sub vegan butter, grass-fed butter, or ghee)
1½ tsp Vanilla Extract
6 Tbs Plant-Based Milk (I used unsweetened almond. Can use dairy-milk too)

Caramel Filling Layer

1 Cup Pitted Medjool Dates (9 large Medjool or 18 small Deglet Noor)
¼ Cup Water (reserved from boiling the dates)
⅓ cup Drippy Almond Butter (code "shh20")
⅛-¼ tsp Pink Himalayan Salt (depending on how salty you like it)
Optional: 1 tsp Vanilla Extract

Chocolate Layer

½ Cup Dairy-Free Dark Chocolate Chips (or chopped chocolate bar)
1 tsp Coconut Oil (can sub vegan butter, grass-fed butter, or ghee)

Instructions

1. Place pitted dates in a large glass measuring cup, heat-safe bowl, or mug, and pour boiling water over them. Let soak for 5 minutes until softened. Then, drain the water, but reserve ¼ cup of it.

2. Line 1.5 quart baking dish with parchment paper and preheat oven 350 F.

3. In a medium bowl, combine oat flour, coconut sugar, pink Himalayan salt, and baking powder. Next, add in coconut oil, vanilla extract, and milk. Mix until dough forms (allow to sit for 3 minutes to allow oats to absorb liquid).

4. Transfer to baking dish and press into an even layer (wet your hands or a spatula or cover hands in cling wrap to avoid sticking). Bake at 350 F. for 20-24 minutes until set on top and golden.

5. Add all caramel filling ingredients (including the ¼ cup reserved date water) to a blender or food processor and blend on high until smooth, scraping down the sides when needed.

6. Place caramel layer on top of shortbread layer (you don’t have to wait till it’s cooled) and place in freezer while you melt chocolate (I placed mine on hot pad since it was still hot from the oven).

7. Combine chocolate chips and coconut oil in small bowl and melt using microwave or double boiler. If microwaving melt in 20-second intervals stirring between each. Spread melted chocolate over caramel layer and place back in freezer to set at least 40 minutes - 1 hour.

8. Cut and sprinkle with flaky sea salt (makes 15 bars). Store in freezer for up to 3 months (Eat straight from the freezer!)

Notes

Almond Butter Substitutes: easily swap the almond butter for peanut butter, cashew butter, sunflower seed butter, or any nut or seed butter or choice! Tahini might even be a yummy option!

Use code "shh20" for FREE SHIPPING off your online nut-butter orders at Georgia Grinders!

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