Salted Caramel Millionaire Bars

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Salted Caramel Millionaire Bars

Gluten Free, Vegan, Refined Sugar Free, Paleo

Ingredients

Shortbread

1/2 Cup Almond Flour

1/2 Cup Coconut Flour

1/3 Cup Coconut Oil

3 tbsp. Maple Syrup

Caramel

1/2 Cup Smooth Almond Butter

1/4 Cup Melted Coconut Oil

1 tsp Vanilla Extract

1/4 Cup Maple Syrup

Pinch Sea Salt

Chocolate Layer

1 Bar Dark Chocolate (85% or higher)

1 tbsp. Coconut Oil

1 tsp. Maple Syrup

Topping

Sea Salt

Option: Freeze Dried Raspberries

Option: Banana Slices

Option: Granola Topping

Method

Shortbread

  1. Preheat oven to 175 degrees Celsius

  2. Combine almond and coconut flour with melted coconut oil and mix until smooth.

  3. Line an 20 x 20 tray with high sides. Line with compostable parchment paper for easy removal. Pour batter into tray, smooth until even, and tap the tray against counter to release air bubbles.

  4. Bake for 12 minutes until starting to brown. Remove from oven. Allow to cool completely.

Caramel

  1. In a saucepan, combine almond butter, coconut oil, and maple syrup.

  2. Place on stove over low heat, and whisk until components are beginning have melted and become liquid.

  3. Whisk in salt to taste.

  4. Allow to completely cool.

Chocolate & Putting It All Together

  1. Once the caramel and shortbread are cool, pour the caramel over the shortbread in the tray and smooth using the back of a silicon or wooden spoon so that it completely covers the shortbread.

  2. Place layered shortbread and salted caramel in fridge to further set. Leave for approximately 10 minutes.

  3. Meanwhile, roughly chop with a knife or hands the chocolate bar. Place in a microwavable bowl, or on a double boiler and add the coconut oil. If using a microwave, put on high heat for 30 second intervals, stirring in between, until fully melted.

  4. Remove shortbread and caramel layers from fridge. Pour the melted chocolate in a thin layer over, and sprinkle the sea salt on top. Add any other toppings you wish on top at this stage.

  5. Place the Salted Caramel Millionaire Bars in the freezer or fridge until completely chilled.

  6. Cut scrap ends so you have a true square to work with. Cut 1.5 cm by 4 cm rectangles or 2 cm by 2 cm squares dependant on preference. For clean slices wipe down your knife between cuts.

Dependant on the chocolate you have used, and how hot your kitchen is, keep the bars in a cool place or in the fridge. In my recipe, I found organic 100% dark chocolate and because it doesn't have stabilizers or other chemicals along with my hot kitchen, they didn't bare well left out.

I kept some of the bars in the freezer, taking them out to thaw before serving, and left some in the fridge for easy access.

Enjoy as a snack, dessert, or on top of yogurt <3