Healthy, no-bake Millionaires Bars! Made vegan and paleo-friendly with a coconut flour base, date “caramel” for the middle, and melted chocolate for the top. These treats will make you feel like a millionaire… sorry couldn’t help myself.
In the UK, almost every little cafe or sweets shop had these chocolate and caramel shortbread bars. I hadn’t paid too much attention to them until we were walking around in St. Andrews and popped into a cafe for a coffee break. Next thing you know our British friend is walking out with this delectable looking dessert. My eyes immediately widened…
Me: WHAT is that?
His response: “It’s a Millionaire’s Bar! Want a bite?”
Yes, of course I wanted a bite. And so I took one and it was a lovely bite. A very rich and creamy bite. It was definitely delicious, but…. very rich. And certainly not healthy in the slightest. Not that I was worried about that in the moment. It was damn good. But if I wanted to make my own version of these treats, I wanted to lighten them up. My wheels were already turning mid-chew.
As I finished my bite I said to Pal, “I’m gonna make a healthy version of these for the blog!”
And so here we are, a healthy no-bake (plus vegan & grain-free)
Really all that makes up a millionaire’s bars is a shortbread crust, caramel middle and chocolate topping. In other words, it’s basically what we Americans call a Twix bar. 🙂 But because I was inspired to make these treats after experiencing a millionaire’s bar while in the UK, I decided I would stick with the name.
All I needed was to figure out
1. a base (easy, coconut flour, done)
2. a healthy caramel replacement (date caramel, one ingredient #winning)
3. a chocolate topping (melted dark chocolate, duh)
Aaannddd there was to be no baking involved.
So here’s what you need
- coconut flour
- coconut oil
- pure maple syrup
- non-dairy milk or cream
- vanilla extract
- quality dairy-free dark chocolate
My goal for these millionaire’s bars was to make them quick and easy with minimal ingredients (and healthy, obviously).
For the base you’re just mixing together the coconut flour, coconut oil, and maple syrup. You then press that into a lined loaf pan. Next you’re blending your dates together with vanilla extract and non-dairy milk or cream (I was able to use my NutriBullet) and spreading that on the coconut flour base.
All that’s left to do is pour on your melted chocolate and pop in the fridge to set!
for the “shortbread” crust:
- 1/2 cup + 3 TBS coconut flour (70g)
- 1/4 cup pure maple syrup
- 1/4 cup extra virgin coconut oil, melted and cooled
- 10–12 medjool dates, 1 cup loosely packed (175g), pitted
- 1 TBS non-dairy milk or cream
- 1/2 tsp vanilla extract
- 3/4 cup dairy-free chocolate chips (130g)
- 2 tsp extra virgin coconut oil
- Line a 9×5 loaf pan with plastic wrap, allowing extra to hang over edge. Set aside.
- In a medium bowl add coconut flour, maple syrup, and coconut oil. Use spoon or spatula to fully combine. Allow dough to rest for a few minutes so coconut flour absorbs moisture.
- While dough is resting add pitted dates to small food processor or blender (I was able to use my NutriBullet). Add 1 tablespoon of non-dairy milk and vanilla extra to blender and process until smooth. (You may need to scrape down the blender cup/bowl a couple times.)
- Spread coconut flour dough into lined loaf pan, pressing flat and evenly into all four corners. Add date paste and use spatula to spread an even layer onto base.
- Melt chocolate and coconut oil together in medium microwave safe bowl in 15 second increments, stirring in between until fully melted. Pour melted chocolate into pan and spread smooth.
- Place pan in fridge and allow bars to set for 20-30 minutes (I do not recommend putting bars in freezer here because I found it makes the crust too hard). Once the bars have set, lift the plastic wrap out and place on cutting board. Using a large sharp knife slice bars into 18 squares. (You can wipe knife between each cut with paper towel if you want no crumbs on the squares)
- Bars can be enjoyed at room temperature but store in container in fridge.
Store bars in fridge but can be enjoyed at room temperature.
Note most of carbs in this recipe are from natural sugars in the dates. And the fats are healthy from the coconut oil.
- Category: dessert
- Method: no-bake
- Cuisine: American
- Serving Size: 1 square
- Calories: 152
- Sugar: 16
- Fat: 8
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 3
- Protein: 2
Keywords: healthy vegan dessert, millionaire's bars, no-bake twix bars
Easy desserts like this make me swoon. Plus, chocolate… Do I really need to say much more?
how about you?
- Have you heard of a Millionaire’s Bar? Or are you more familiar with “Twix”? Or are they actually different after all… someone help.