Vegan Millionaires Gluten-Free Shortbread Bars

Vegan gluten free millionaire shortbread bars stacked on a plate. One has a bite out of it

Vegan Millionaires Gluten-Free Shortbread Bars

This gluten-free shortbread recipe is an easy, delicious dessert made vegan, gluten-free, and paleo. With layers of shortbread, peanut butter caramel, and chocolate ganache, these Vegan Millionaires Shortbread cookie bars are simply divine.

Course Dessert

Cuisine American, Scottish

Prep Time 10

Cook Time 16

Freezer time 1

Total Time 1 26

Servings bars

Calories 342kcal

Author Mary Smith

Equipment

8x8 pan

Ingredients

Shortbread Crust

1 ¼ cups almond flour
⅓ cup coconut flour
¼ cup maple syrup
⅓ cup coconut oil melted
1 tsp vanilla extract
¼ tsp sea salt

Nut Butter Caramel Center

⅓ cup coconut oil melted
1 cup smooth peanut butter or almond butter - I used Justin's brand and the consistency is perfect. You don't want it to be too soupy!
½ cup maple syrup

Dairy Free Chocolate Ganache Topping

1 cup dark chocolate chips use Hu Kitchen or Eating Evolved brand for refined sugar free / paleo
¼ cup full-fat coconut milk use only the thick part from the can.

Instructions

Preheat your oven to 350 and spray an 8x8 baking pan with cooking oil.
Combine all of the gluten-free shortbread crust ingredients in a bowl and mix well until combined. Transfer the dough into the baking pan and press down with your fingertips. Make sure it is spread out evenly to cover the bottom of the pan. Poke a few holes in the crust with a fork. Bake for 16-17 minutes, until slightly golden brown.
Meanwhile, make the caramel. Combine the melted coconut oil, nut butter of choice, and maple syrup in a bowl and whisk vigorously for 2 minutes. It should resemble caramel after mixing well. Pour the caramel over the crust and use a spatula to spread it out evenly. Place the pan into the freezer for at least 30 minutes.
Next, make the chocolate ganache. Melt the chocolate chips and full-fat coconut milk in a bowl in the microwave, stirring every 30 seconds until smooth. Alternatively, you can heat both of them over a double boiler on the stove and stir until smooth.
Once the caramel layer has hardened in the freezer, spread the chocolate ganache out evenly on top. Sprinkle flaky sea salt on top, if desired. Place the pan back into the freezer for another 30 minutes (minimum).
Slice into 16 gluten-free shortbread squares, and enjoy!

Notes

Paleo: These vegan millionaires shortbread bars are easily made paleo by subbing almond butter for peanut butter.

Storage: Keep these gluten-free shortbread bars in the freezer or the refrigerator in an airtight container lined with parchment paper. They are best enjoyed when you take them out of the freezer and they sit for about 10 minutes first.

Nutrition