Millionaire Bars (Vegan)

These decadent bars have three irresistible layers: a crumbly almond flour crust, a creamy caramel middle, and a rich chocolate topping. Perfect for a treat or special occasion!

Yields: 16 Bars

Ingredients

For the Almond Flour Crust:

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup vegan butter (softened) or coconut oil (melted)
  • 1/4 cup granulated sugar or powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt

For the Caramel Layer:

  • 1 cup almond butter (or nut butter of choice)
  • 1/2 cup coconut oil (melted)
  • 1/2 cup maple syrup
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt

For the Chocolate Layer:

  • 1 cup dairy-free chocolate chips
  • 2 tbsp coconut oil
  • 2 tbsp coconut cream (or plant based milk)

Instructions

Step 1: Prepare the Almond Flour Crust

  1. Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper or lightly brush with coconut oil.
  2. In a mixing bowl, combine almond flour, coconut flour, butter, sugar, vanilla extract, baking powder and salt. Mix until a dough forms.
  3. Press the dough evenly into the bottom of the lightly greased or lined pan. Use the back of a spoon to smooth it out.
  4. Bake for 12-14 minutes, or until the edges are lightly golden. Remove from oven and let it cool completely.

Step 2: Make the Caramel Layer

  1. Melt the coconut oil in a saucepan.
  2. Add almond butter, maple syrup, vanilla extract, and salt.
  3. Spread the caramel evenly over the cooled almond flour crust. Place the pan in the freezer for 15–20 minutes to firm up.

Step 3: Prepare the Chocolate Layer

  1. In a microwave-safe bowl or using a double boiler, melt the chocolate chips with coconut oil and coconut cream (or plant based milk). Stir until smooth.
  2. Pour the melted chocolate over the firm caramel layer. Spread it evenly with a spatula.

Step 4: Chill and Serve

  1. Place the pan back in the fridge for 1–2 hours, or until the chocolate layer is set.
  2. Remove the bars from the pan using the parchment paper and slice into squares or rectangles with a sharp knife.
  3. Store in the fridge for up to a week or in the freezer for longer storage.

Tips:

  • Nut-Free Option: Replace almond flour with oat flour and almond butter with sunflower seed butter.
  • Flavor Additions: Sprinkle flaky sea salt over the chocolate layer for a sweet-salty twist.
  • Serving: Let the bars sit at room temperature for a few minutes before slicing for clean cuts.

Enjoy these millionaire bars—they’re rich, satisfying, and entirely plant-based!