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| Millionaire's Shortbread Bars (Vegan and Gluten Free) |
"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."
Ingredients :
- Shortbread Layer:
- 1 1/2 cups almond flour
- 1/4 cup grapeseed oil
- 3 tablespoons agave syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Caramel Layer:
- 11 Medjool dates, pitted
- 1/4 cup hot water
- 1/4 cup almond butter
- Chocolate Layer:
- 6 1/2 tablespoons raw cacao powder
- 1/3 cup coconut oil, melted
- 2 tablespoons agave syrup
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 8H35M |
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- Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
- 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.
Notes :
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