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)
Millionaire’s Bar
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
- dates
- 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!
Healthy No-Bake Millionaire’s Bars [vegan]
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 16 squares 1x
Print Recipe
Pin RecipeIngredients
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
middle layer:
- 10–12 medjool dates, 1 cup loosely packed (175g), pitted
- 1 TBS non-dairy milk or cream
- 1/2 tsp vanilla extract
top layer:
- 3/4 cup dairy-free chocolate chips (130g)
- 2 tsp extra virgin coconut oil
Instructions
- 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.
Notes
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
Nutrition
- 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.
Marina @ A Dancer's Live-It says
OMG these bars. The photos are absolutely gorgeous!! I’ve heard of Millionaire’s Bars but I’ve never had one before. Twix are fun too, but I don’t discriminate between either 😉 If you gave me one or the other, chances are I’d eat them both!! Haha
★★★★★
Ashley says
lol SAME. There is room for all dessert!
rachel @ athletic avocado says
pinching myself that I’ve never tried a millionaire bar before but I need too! These look amazing and love that they are both paleo and vegan 🙂
Ashley says
Thanks Rachel! Definitely try it 😀
Katie Shields | Honestly Nourished says
All I know is that you are officially the bar queen! Bowing down as I type! I made a date caramel last week but haven’t done anything with it. Maybe the Universe was waiting until you debuted this recipe to give me a reason to put mine to use? Hmm…Rather, yummmmm. 🙂
Ashley says
YES it was!! doo itttt <3
Leah M @ love me, feed me says
Ahhhh!! These are such sweet rich beauties! I love how simple the ingredients are – the way to my heart <3
Ashley says
Thanks so much Leah!
Britney says
Obviously pinning this for later. I’ve heard of these bars, but never have I tasted one. I do love Twix, but I can no longer have them due to my gluten free-ness. Thanks for sharing!
Ashley says
Hope you give them a shot 🙂 Thanks Britney!
Jess @hellotofit says
Ohhhhh, it’s a TWIX!! Heheh jk jk. But seriously, I didn’t know what a “Millionaire’s Bar” was before reading this post. So educational <3 now, pass me one of these, please.
Ashley says
I’m sure I had heard of a Millionaire’s bar, but didn’t make the connection of them being the same as a Twix until in the UK. Chocolate and caramel and shortbread are a winning combination, no matter what yo want to call it!
Heather @ Polyglot Jot says
wow this would be so great for taking to a party! or eating the whole pan alone…haha!
Ashley says
Haha, YES to both 😀
Ellie | Hungry by Nature says
date caramel, one ingredient #winning – ha! I love that! I have never had a Millionaire’s Bar before but thank god I’ve got all the ingredients at home – these look killer.
Ashley says
They’re definitely easy 🙂 Thanks, Ellie!
Erin @ Erin's Inside Job says
Ahhh this looks so magical. Good thing I already brushed my teeth or I may have gone and made them all immediately.
Ashley says
Lol I wish you would have! :-p
Michele @ paleorunningmomma says
Definitely my kind of treat! Absolutely trying!
Ashley says
Thanks so much Michele, let me know if you do! 😀
Emily says
The fact that you put date caramel in the middle was an amazing idea; I love that your trip to the U.K. inspired this bar; I agree with Katie that you are the bar queen. You have a gift of making bars and cutting them out to look just perfect.
Ashley says
The cutting definitely tests my patience, Emily! The trick is wiping the knife clean in between each cut 😉 But thank you for your kind words!
Allie @ Miss Allie's Kitchen says
I can’t believe that you don’t have to bake these AT ALL! I’ve honestly been drooling over them since you posted on FB. Pinning rn. This is the weirdest comment but your bars have the most beautiful chocolate spreadage ever!
Ashley says
lol “chocolate spreadage” LOVE it. Thanks Allie 😉
Les @ The Balanced Berry says
You’re killing me smalls. These look UNREAL. I have all the ingredients at home, and may need to make these happen this weekend because it is hot AF and the oven ain’t happening. Yum!
Ashley says
I always feel so guilty turning on the oven when it’s really hot outside, so these bars had to happen. I’m sure you could bake the crust too first if you wanted that traditional crunch of a shortbread. Either way, dessert! 😀
Emily Weir says
Dates for the “caramel” center is genius. I’m a fan of anything with shortbread too, so sign me up to try out some of these!
Ashley says
Thanks Emily! While I do love me some regular caramel, date “caramel” is fun too 🙂
Cassie Tran says
Never heard of millionaire’s bars! These replicas look fantastic! Love the chocolate caramel combination, of course!
Ashley says
Hope you give em a try 😉 thanks, Cassie 🙂
Skyler says
Ooooo! I love dessert recipes that are vegan and have simple ingredients! I actually only have to get dates for this one, everything else I already have 🙂 can’t wait to make these. Thanks!
Ashley says
Yay! Hope you enjoy Skyler 🙂
Mariana says
Me encanto!!!! My all family loved this recipe, thanks for share ii!. Love from Chile <3
Ashley says
Aw thank you so much Mariana! And all the way from Chile! That is amazing 🙂 Thank you so much for taking the time to let me know! I appreciate it so much. <3
Alison says
So, my big mistake, I used almond flour since I did not have coconut flour (too hasty, clearly). The bars never hardened in the fridge. Off to the store and take 2! Thanks for all you do. Amazing recipes!!
★★★★
Ashley says
Aw well thank you for checking in!! I truly appreciate it. I hope you enjoyed the second batch 😉
Susan N. says
These bars are so tasty! I don’t tolerate chocolate well, though. Do you have a suggestion for an alternative (Paleo) topping maybe?! Thanks!
Ashley says
Hi Susan! If you can do carob, you could make a carob sauce to coat? I made a paleo bark https://www.fitmittenkitchen.com/paleo-chocolate-bark-grain-free-granola/ and you could replace the cacao with carob powder. OR perhaps just topping the date middle layer with toasted coconut flakes? It’s hard for me to think of an alternative to chocolate because I just love it so much, lol.
Julia says
Hi! Id really like to make these. Can I use oat flour instead of coconut? Thanks!
Ashley says
Hi there Julia! I wouldn’t recommend subbing oat flour with the coconut flour. Coconut flour has different properties and absorbs the liquid differently than oat flour. You’d have to make other adjustments to the recipe crust with the oat flour to create a sturdy base – I haven’t tested this myself. Let me know if you decide to try!
Julia says
Thank you for your quick reply!! Ill do so if I try!
Audra says
Just made these…😍 One question, how do you keep the middle layer from squeezing out when you cut them? My knife is really sharp but it still pushed out when I was cutting them… could I precut them before they go into the fridge?
Ashley says
Hi there Audra! Thanks for your comment 🙂 Yes – you can pre-cut them before they go into the fridge. Allow the chocolate layer to *just* set before cutting into (so it should’t be super hard) and that should help keep the date layer from squeezing out. When you go to enjoy them, try also letting them sit at room temperature so the chocolate layer isn’t so hard when biting into. Hope that helps!
Jenni says
Do these freeze well?
Ashley says
I haven’t tried myself but my concerns would be drying out the base layer. If you wrap them tightly and make sure they come to room temperature before slicing, you should be okay!
Kirsten says
These look so tasty! But can you sub ghee for coconut oil?
Ashley says
Hi Kirsten! Subbing with Ghee could work but not 100% certain it the base would hold like it does with coconut oil. I assume because the bars need to be kept cold they’ll be alright. Let me know if you try!
Kirsten says
Used melted ghee and they were wonderful! Since they’re kept cold, they stay together really well. So simple and tasty. Thanks!
Isobel says
Hi, I’m trying to cut out all chocolate from my diet, even any vegan kind. Have you got a substitute for the top?
Ashley says
Hmmm that is tricky. Honestly I can’t think of anything similar. My initial thought would be melting down a nut butter (maybe 1/4 cup roasted cashew, Possibly a little more to cover pan) with a 1 TBSP coconut oil. Then once’s it’s all melted together, pour over chilled pan.
Katie says
Could I sub whole wheat flour for the coconut flour?
Ashley says
Unfortunately not with this recipe. It’s not a 1:1 sub so I wouldn’t know what ratio to suggest. Also with it being a no-bake recipe it wouldn’t set properly without pre-baking the crust.