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.

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Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
8 hrs
total:
8 hrs 35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Shortbread Layer:
Caramel Layer:
Chocolate Layer:

Directions

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

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  • 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.

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

  • 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.

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

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

Nutrition Facts

359 calories; protein 5.8g; carbohydrates 33.6g; fat 24.5g; sodium 48.4mg. Full Nutrition
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