An absolutely decadent three-layer dessert, that happens to be vegan & gluten-free! A crispy shortbread base, gooey caramel and a thin dark chocolate topping. The perfect combo!
For more recipes like this, check out my Deliciously Vegan iOS App or get a copy of my printable e-book!
Millionaire’s bars
Totao time: 3 hours 30 minutes
Makes 12-15 bars
Shortbread ingredients:
2 cups (230 gr) almond flour
1/2 cup (55 gr) coconut flour
1/2 tsp sea salt
1/2 cup (105 gr) vegan shortening
1/3 cup (70 ml) maple syrup
Caramel:
1 cup (240 ml) creamy almond butter
2 tbsp tahini
1/2 cup (120 ml) maple syrup
1 tsp vanilla paste
1/3 cup (70 ml) melted refined coconut oil
1/8 tsp sea salt
Topping:
200 gr dark chocolate, roughly chopped
Preheat oven to 180C/350F. Line a 9x9 square tin (or equivalent) with parchment paper and set aside.
Combine the almond flour, coconut flour, salt, shortening and maple syrup in a food processor and process until the dough is uniform and comes together. Press to the bottom of the baking tin and bake in the oven for 12-15 minutes, until browned. Cool completely.
Make the caramel by whisking together the almond butter, tahini, maple syrup, vanilla, coconut oil and salt. Pour on top of the shortbread and set in the fridge for at least 2 hours.
Melt the chocolate in a bowl over a water bath and pour on top of the caramel. Place in the fridge until set, then cut into bars. Best kept in the fridge.