By: Sarah NevinsPosted: 7/24/15
Dangerously delicious six ingredient, three layer chocolate and caramel Vegan and Paleo MillionairesShortbread.
Now, I’m not really one to brag oranything, but these Paleo Millionaires Shortbread squares are Ah– M A Z I N G . It’s actually a problem how good they are because I want to eat them all…at once.
Let’s get to it!
No Bake Paleo Millionaires
Altogether these millionaires are super easy to make. The three layers are made up of only six total ingredients. The hardest part here is waiting for the individual layers to set.
The layers:
- Coconut ‘Shortbread’ Crust
- Almond Butter Caramel
- Dark Chocolate Layer
Shortbread
Start off by prepping the coconut flour crust. Simply mix together all of the shortbread crust ingredients together in a mixing bowl (oil, flour, syrup and vanilla) until a soft dough forms.
Gently press the dough into an 8x8inch baking tin – ideally one with a loose bottom for easy removal. At this point the dough might feel a little oily – that’s totally normal. If you want you can take a paper towel and lightly dab the top of the pressed out dough to absorb some of the extra oil.
Caramel & Chocolate Layers
The caramel & chocolate layers are made in the same way – just one at a time. First make the almond butter ‘caramel’ by melting together the almond butter, maple syrup, coconut oil, vanilla and salt together in a small sauce pan.
Melt on a low heat and make sure to stir well to mix together until a thick, silky mixture forms. Pour the caramel layer over the shortbread and place in the fridge to harden while you work on the chocolate layer.
Make sure you allow the caramel to harden before adding the chocolate or else the two layers will mix into one. It’s also important to allow the chocolate layer to cool to room temperature before pouring over the caramel so it doesn’t melt the layer below.
Once poured, allow everything to fully set and that’s it!
Not only are these chocolatey, caramel millionaires refined sugar and grain free they are also vegan. The best part about vegan baked goods? The fact that you can lick the spoon at any time without any worry of salmonella. Not that that ever came between me and my cookie dough. I mean, what?
The prep for these little slices of heaven is actually pretty minimal, requiring only six ingredients and a melting pot or two. The worst part is having to wait for the caramel and chocolate layers to harden in the fridge before going to town on these. But trust me – they are so worth the wait. Seriously. You need to make these so we can discuss how freakin’ delicious they are.
Enjoy!
Don’t forget to #asaucykitchen on instagram if you try these Paleo Millionaires!I’d love to seewhat you make with it! You can also post your picturesto myfacebookpage!
Recipe
Yield:16 squaresPrep Time: 1 hour 30 minutes Cook Time: 5 minutes Total Time: 1 hour 35 minutes
Rate
Dangerously delicious six ingredient, three layer chocolate and caramel Vegan and Paleo Millionaires Shortbread.
Ingredients
Shortbread Layer
- 1 cup | 112 grams coconut flour
- 1/2 cup | 118 ml maple syrup
- 1/2 cup | 104 grams grams melted coconut oil
- 1 teaspoon | 5 ml vanilla extract
Caramel Layer
- 1/4 cup | 60 ml maple syrup
- 1/4 cup | 52 grams melted coconut oil
- 1/4 cup | 60 grams almond butter
- 1 | 5 ml teaspoon vanilla extract
- pinch of sea salt
Chocolate Layer
- 1/2 cup | 104 grams coconut oil
- 1/2 cup | 60 grams cocoa powder
- 3 -4 tablespoons | 45- 60 ml maple syrup
- 1 teaspoon | 5 ml vanilla extract
- pinch of sea salt
Need help converting to weights? Check out my cups to grams Conversion Guide.
Instructions
- In a small bowl mix together your shortbread ingredients (the coconut flour, maple, oil, and vanilla. Press the dough into a lined 8x8 in baking tin to make the bottom crust. Set aside for later.
- In a small pot melt the caramel ingredients on a medium low heat for about 3 minutes (the maple, oil, almond butter, and vanilla). Make sure to stir while everything melts to keep from burning. Let cool for a couple of minutes then pour over the top of the shortbread crust. Cover and refrigerate for about 30 minutes to set let the caramel set.
- While the caramel is setting, begin making the chocolate by melting the coconut oil in a small sauce pot first. Stir in the maple, cocoa powder, vanilla and salt. Make sure there are no remaining lumps, then remove from heat and cool.
- After the caramel has firmed up you can pour the chocolate over the top, spread with the back of a spoon to even out the top, then cover and refrigerate for 30-60 minutes until firm.
Notes
Before pouring the chocolate over the top of the caramel you want to make sure that the chocolate isn't too hot still or you'll end up melting the caramel which and you won't get those individual layers. Store these in the refrigerator.
Nutrition Information
Yield: 16Serving Size:
gCalories: 254Saturated Fat: 16gSodium: 18mgCarbohydrates: 17gFiber: 3gSugar: 10gProtein: 2g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© A Saucy Kitchen, Sarah Nevins
Course: No Bake SnacksCuisine:American
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About Sarah Nevins
Hi, I'm Sarah! Welcome to my little gluten free corner of the internet. I like eating vegetables, but sometimes I get distracted by cookies...
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Reader Interactions
Leave a Review!
Jo-Lynn Harmon says
I made Millionaire bars and swapped natural peanut butter for the almond butter. The negative comments I got were that it was not peanutty enough. Can I do anything to improve this?
Reply
Sarah Nevins says
Hi Jo-Lynn! Both coconut and maple are quite strongly flavored which is likely why the peanut butter doesn’t shine through as much as you’d like.
You can increase the peanut butter by two tablespoons and decrease the coconut oil by two tablespoons in the caramel layer. You may even want to decrease the maple syrup by 1-2 tablespoons as well, but with less oil and maple it could make the ‘caramel’ too thick.
I recommend you combine 1/4 cup peanut butter, 2 tablespoons coconut oil and 2 tablespoons maple syrup with the vanilla and salt. If the mixture is too thick, you can either add 1 tablespoon oil or 1 tablespoon maple syrup.
I also think it would be quite nice to add some roasted peanuts to the caramel layer to really play up the peanut-y flavor!
Hope this helps 🙂
Reply
Alex says
Can you make the middle layer without the almond butter??
Reply
Sarah Nevins says
Hi Alex! You can sub out the almond butter for another type of nut/seed butter like peanut butter or tahini
Reply
Vanessa says
Thanks for sharing! Does it keep long?
Reply
Sarah Nevins says
Yes! They will keep at least a week in the fridge!
Reply
Suzanne says
This looks so good! I love that it uses natural sugars and is gluten free!
Reply
Sarah Nevins says
Thanks so much Suzanne!
Reply
Karishma says
These look SO good! I’m practically drooling just looking at them! Quick question – Is it possible to substitute coconut flour with almond flour? I’ve got the latter chilling in my pantry so wondering if I could just use that. Hope you’re staying safe and doing well! 🙂
Reply
Sarah Nevins says
Hi Karishma! You’ll need to tweak the amounts a bit but I think you could definitely make these using almond flour! You’ll likely need at least 2 cups almond flour though and I also recommend only starting out with using 1/4 cup coconut oil to begin with. If your mixture feels dry you can add more coconut oil as needed.
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