Millionaire’s Shortbread! Vegan, paleo, gluten free and keto/sugar free friendly! If you’re not familiar with millionaire’s shortbread, here’s what it is — a delicious shortbread crust topped with a gooey caramel layer and a dark chocolate glaze! It’s such a delicious treat, I promise. Sugar free notes below the recipe!
1 1/3 cups almond flour
1/4 cup coconut oil or butter, melted
3 TBS maple syrup or honey
1/4 tsp salt
2/3 cup cashew butter (or any other nut butter)
1 cup full fat canned coconut milk
1/3 cup maple syrup or honey
1 tsp vanilla extract
1/4 tsp salt
Chocolate Glaze #1
5.5 oz unsweetened chocolate (about 155 grams)
1 1/2 TBS coconut oil
1/2 cup maple syrup or honey
1 1/2 tsp vanilla extract
1/4 – 1/2 tsp salt
Chocolate Glaze #2
8oz dark chocolate (about 1 1/4 cups chocolate chips)
1 TBS coconut oil
Preheat the oven to 350° and line an 8×8 baking dish with parchment paper. Or simply spray the dish with some cooking spray.
While the oven is preheating, add all of your shortbread crust ingredients to a large bowl and mix until a shortbread crust forms (make sure your butter/oil is melted before adding to the other crust ingredients).
Transfer your crust to your prepared baking dish and smooth it out at the bottom of your baking dish with a spatula. Make sure the crust touches all edges of the pan and there are no openings or cracks.
Bake your crust for 15 minutes, until golden brown.
While the crust is baking, add your caramel ingredients to a saucepan and whisk them together over low heat.
Once the caramel sauce is smooth and warm, remove it from the heat and let it cool.
Remove your crust from the oven after 15 minutes and let it cool as well.
Once your crust is cooled, spread your caramel layer over the crust with a spatula. Then place your bars in the freezer to harden.
While the caramel layer is hardening, melt your chocolate and coconut oil together in the microwave or on the stovetop over low heat. Stir frequently to avoid burning.
Remove your chocolate from the stovetop/microwave once the chocolate and coconut oil is melted. If making chocolates glaze #1, add in your maple syrup, salt and vanilla extract at this time and whisk until smooth. For both glaze options, let the chocolate sauce cool completely.
After an hour, remove your bars from the fridge and pour your cooled chocolate glaze over the hardened caramel layer. Smooth it out with a spatula.
Place your bars back in the freezer for at least 10-15 more minutes, until the chocolate layer is hardened.
Once hardened, you can cut into your bars and enjoy them immediately!
Store your bars in the fridge for 5 to 7 days or in the freezer for long term enjoyment! We personally enjoy our bars straight from the freezer — we prefer that consistency.
To keep the recipe sugar free, use sugar free maple syrup like Lakanto! You can also use sugar free chocolate chips for the icing like Lily’s chocolate!
Did you make this recipe? I would love to hear your feedback below!