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 that was SO corny but I just 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)
Healthy 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.
Ingredients Needed for No-bake Vegan Millionaire’s Bars
- 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).
How to Make homemade millionaire’s bars (i.e. vegan twix bars)
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!
How to Make…
Healthy No-Bake Millionaire’s Bars [vegan]
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 16 squares 1x
- Scale:
Ingredients
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.
Recipes 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.
Nutrition Information:
- Serving Size: 1 square
- Calories: 208
- Sugar: 17
- Sodium: 1
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 2
- Protein: 1
- Cholesterol: 0
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.
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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.
Heather says
Can I use regular milk or cream if I’m not concerned with making these vegan?
Ashley says
Yes that is fine 🙂
Jillana Sweet says
Hello! I tried the crust for these twice, and both times it was as if the liquid separated out of the mixture when the cooled coconut oil was added. Yes, I subbed honey for maple syrup, but I was given this recipe from a cousin who does that and they turn out great. What am I doing wrong??
Ashley says
HI Jilana, I am sorry you’re having trouble with this recipe! My only guess is that all of the ingredients should be room temperature when mixing together. So make sure the coconut oil and honey are the same temp and mix well together first, then add in the coconut flour.