No-Bake Millionaire’s Bars recipe made with just 7 healthy ingredients, ready in 30 minutes. Coconut flour shortbread, date caramel and melted dark chocolate.
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.
Immediately I knew I wanted to make my own version of these treats, but lightened up and simplified.
What Makes Millionaire’s Bars Healthy?
Really all that makes up a millionaire’s bar is a shortbread crust, caramel middle and chocolate topping. In other words, it’s basically what we Americans call a gourmet 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)
2. a healthy caramel replacement (date caramel, one ingredient #winning)
3. a chocolate topping (melted dark chocolate, duh)
And there you have it, a healthy no-bake version of shortbread millionaire’s bars.
Why Is It Called Millionaire’s Shortbread?
Remember how I said this treat was rich – well it’s all in the name! The name is in reference to the rich ingredients traditionally used to make it in the UK. It’s also known as Caramel Slice in Australia and Caramel Shortbread (aka Twix) in the U.S.
Short List of Ingredients
My goal for these millionaire’s bars was to make them quick and easy with minimal ingredients, while also being a great good-for-you treat.
- Coconut Flour – Coconut flour is the best healthy replacement for flour in a shortbread crust because of it’s SUPER absorbancy. Give it about 5 minutes or so to absorb the liquid sweetener and oil.
- Pure Maple Syrup – I specify pure maple syrup because this is real maple syrup. I like the darker, more robust Grade B, but you can use Grade A, if that is all you have on hand. You can use honey as a substitute, but note the shortbread recipe will no longer be Vegan or Paleo.
- Coconut Oil – Make sure to melt and cool slightly before mixing. You will need more for the chocolate coating, but that melts directly with the chocolate.
- Medjool Dates – Purchase Medjool dates, if you can find them. These are large, sweeter and softer than Deglet dates and make a much better caramel filling. Check to see that all your dates are pitted before blending.
- Non-Dairy Milk or Cream – A little goes a long way, so use whatever you already have in the fridge. Note that the cream will give you a slightly richer filling.
- Vanilla Extract – Pure vanilla extract adds that special touch of sweetness.
- Quality Dairy-Free Dark Chocolate – You want a good quality, dairy-free dark chocolate brand since the chocolate shines (literally!) in this millionaire’s bar recipe. My favorite is Enjoy Life Semi-Sweet chocolate chips.
How to Make Homemade Millionaire’s Bars aka Vegan Twix Bars
Remember, this healthy millionaire’s shortbread recipe is rich, so a small square will satisfy any sweet tooth!
STEP 1 – Make the Shortbread Crust
For the shortbread base, mix together the coconut flour, coconut oil, and maple syrup. You then press that into a loaf pan lined with plastic wrap (this helps for easy removal).
STEP 2 – Make the Date Caramel Filling
Next, blend your dates together with vanilla extract and non-dairy milk or cream (I was able to use my NutriBullet). Spread that into an even layer on top of the coconut flour base.
STEP 3 – Melt the Chocolate
Place the chocolate chips and coconut oil in a microwave-safe bowl and microwave on HIGH in 15-second intervals, stirring in between, until smooth. Pour over the date caramel.
STEP 4 – Pop in the Fridge
All that’s left to do is pop the millionaire’s bars in the fridge to set! This should only take about 20 minutes.
TIP: Before cutting, try and let the bars sit at room temperature for 10 minutes before cutting into. Some have had trouble with the chocolate cracking. If you keep an eye on the bars while they’re setting in the fridge and wait until the chocolate is just set, you won’t crack the tops. Of course the bars will still taste good either way 🙂
FAQs for this Recipe…
- Can I substitute almond flour for the coconut flour? I would recommend sticking with coconut flour here. Because coconut flour is SUPER absorbant, it prevents you from having to bake the shortbread crust. If you use almond flour, the results will not be the same.
- Can I place the millionaire bars in the freezer to firm up quicker? I tried it and I found it made the crust too hard. As difficult as it may be, stick with the fridge for this one!
- What about a salted Millionaire’s bar? That’s a great idea! As soon as you pour the chocolate on top, simply sprinkle with sea salt and chill as directed.
How To Slice and Store
Once the healthy chocolate caramel bars are fully set, lift out, remove parchment paper or wrap, and place on a cutting board.
Slice into 18 squares using a large sharp knife.
For best results, enjoy the millionaire’s bars at room temperature, but store in an airtight container for up to 4 days in the fridge or up to 1 month in the freezer.
Cutting Tip
To prevent crumbs on the squares, wipe the knife with a paper towel between each cut.
To prevent chocolate coating from cracking, allow the bars to set just enough where the chocolate coating is soft but not rock hard. If you forgot the bars were in the fridge. Allow them to come to room temperature then use a hot knife (run under hot water) to cut and wipe clean between slicing.
More Healthy Candy Bar Recipes You’ll Love:
- Healthy Chocolate “Caramel” Pretzel Bars [Vegan, Gluten-Free]
- No-Bake Chocolate Cashew Butter Bars [Vegan, Gluten-Free]
- Vegan “Caramel” Mocha Coconut Oat Bars [Gluten-Free]
- Mint Chocolate Date Nut Bars [Vegan, Paleo]
- Simple 3-Ingredient Chocolate Covered Date Nut Bars
If you make this No-Bake Millionaire’s Bar recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
How to Make…
No-Bake Millionaire’s Bar [Vegan, Gluten-Free, Paleo]
A No-Bake Millionaire’s Bars recipe is made with 7 healthy ingredients and comes together in 30 minutes. Vegan, Gluten-Free and Paleo!
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegan
- Yield: 16 squares 1x
- Scale:
Ingredients
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
date caramel:
- 10–12 medjool dates, 1 cup loosely packed (175g), pitted
- 1 TBS non-dairy milk or cream
- 1/2 tsp vanilla extract
chocolate layer:
- 3/4 cup dairy-free chocolate chips (130g)
- 2 tsp extra virgin coconut oil
Instructions
- Line a 9×5 loaf pan parchment paper allowing extra to hang over edge, or use a silicone pan. 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 extract 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 out and place on cutting board. Using a large sharp knife slice bars into 16 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:
Enjoy bars at room temperature to prevent chocolate topping from cracking too much.
Store bars in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month.
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
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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.
Amy says
How about carob?
Ashley says
That would be fine too as the chocolate sub
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.
Beth says
This recipe is fantastic! Love it! Thank you so much!!! Note: I use Lilly’s Brand chips instead of enjoy life Brand because they don’t have cane sugar in them.
★★★★★
Ashley says
Awesome, Beth! Thanks so much for taking the time to leave feedback! Lily’s chips are another great option! I’ll need to pick some up next time I’m at the store.
Megan says
This recipe sounds amazing! Do you think Prunes would be around the same texture and sweetness as dates? ? I know there are differences but they are both pretty yummy!
Ashley says
I haven’t used prunes a ton but you could try! I’m not sure they’d provide the same sweetness but you could always taste test and add some granulated sugar to the paste as you make it to see.
Lisa M says
Hello! Do you have any tips as to why the shortbread crust is crumby & dry? They initially came together but after chilling & cutting, the whole bottom fell apart. Only the medjool dates & chocolate stayed together which ended up being quite nice without the crust…
★★★★
Ashley says
Coconut flour can be a little tricky if you don’t have the exact measurements. So if you use just a touch too much, it can dry out the crust. I will double check the recipe.