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Millionaire's Shortbread Bars (Vegan and Gluten Free)

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"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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Ingredients

8 h 35 m servings 359 cals
Original recipe yields 12 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
  2. 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.
  3. Bake in the preheated oven until pale golden, about 20 minutes. Let cool.
  4. 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.
  5. Whisk cacao powder, coconut oil, and agave syrup together in a bowl. Pour over date layer.
  6. Refrigerate until cacao layer is firm, 8 hours to overnight. Cut into squares.

Nutrition Facts


Per Serving: 359 calories; 24.5 g fat; 33.6 g carbohydrates; 5.8 g protein; 0 mg cholesterol; 48 mg sodium. Full nutrition

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