Dangerously delicious six ingredient, three layer chocolate and caramel Vegan and Paleo Millionaires Shortbread.
Now, I’m not really one to brag or anything, but these Paleo Millionaires Shortbread squares are Ah– M A Z I N G . It’s actually a problem how good they are because I want to eat them all…at once.
Let’s get to it!
No Bake Paleo Millionaires
Altogether these millionaires are super easy to make. The three layers are made up of only six total ingredients. The hardest part here is waiting for the individual layers to set.
The layers:
- Coconut ‘Shortbread’ Crust
- Almond Butter Caramel
- Dark Chocolate Layer
Shortbread
Start off by prepping the coconut flour crust. Simply mix together all of the shortbread crust ingredients together in a mixing bowl (oil, flour, syrup and vanilla) until a soft dough forms.
Gently press the dough into an 8x8inch baking tin – ideally one with a loose bottom for easy removal. At this point the dough might feel a little oily – that’s totally normal. If you want you can take a paper towel and lightly dab the top of the pressed out dough to absorb some of the extra oil.
Caramel & Chocolate Layers
The caramel & chocolate layers are made in the same way – just one at a time. First make the almond butter ‘caramel’ by melting together the almond butter, maple syrup, coconut oil, vanilla and salt together in a small sauce pan.
Melt on a low heat and make sure to stir well to mix together until a thick, silky mixture forms. Pour the caramel layer over the shortbread and place in the fridge to harden while you work on the chocolate layer.
Make sure you allow the caramel to harden before adding the chocolate or else the two layers will mix into one. It’s also important to allow the chocolate layer to cool to room temperature before pouring over the caramel so it doesn’t melt the layer below.
Once poured, allow everything to fully set and that’s it!
Not only are these chocolatey, caramel millionaires refined sugar and grain free they are also vegan. The best part about vegan baked goods? The fact that you can lick the spoon at any time without any worry of salmonella. Not that that ever came between me and my cookie dough. I mean, what?
The prep for these little slices of heaven is actually pretty minimal, requiring only six ingredients and a melting pot or two. The worst part is having to wait for the caramel and chocolate layers to harden in the fridge before going to town on these. But trust me – they are so worth the wait. Seriously. You need to make these so we can discuss how freakin’ delicious they are.
Enjoy!
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No Bake Paleo Millionaires Shortbread
Dangerously delicious six ingredient, three layer chocolate and caramel Vegan and Paleo Millionaires Shortbread.
Ingredients
Shortbread Layer
- 1 cup | 112 grams coconut flour
- 1/2 cup | 118 ml maple syrup
- 1/2 cup | 104 grams grams melted coconut oil
- 1 teaspoon | 5 ml vanilla extract
Caramel Layer
- 1/4 cup | 60 ml maple syrup
- 1/4 cup | 52 grams melted coconut oil
- 1/4 cup | 60 grams almond butter
- 1 | 5 ml teaspoon vanilla extract
- pinch of sea salt
Chocolate Layer
- 1/2 cup | 104 grams coconut oil
- 1/2 cup | 60 grams cocoa powder
- 3 -4 tablespoons | 45- 60 ml maple syrup
- 1 teaspoon | 5 ml vanilla extract
- pinch of sea salt
Instructions
- In a small bowl mix together your shortbread ingredients (the coconut flour, maple, oil, and vanilla. Press the dough into a lined 8x8 in baking tin to make the bottom crust. Set aside for later.
- In a small pot melt the caramel ingredients on a medium low heat for about 3 minutes (the maple, oil, almond butter, and vanilla). Make sure to stir while everything melts to keep from burning. Let cool for a couple of minutes then pour over the top of the shortbread crust. Cover and refrigerate for about 30 minutes to set let the caramel set.
- While the caramel is setting, begin making the chocolate by melting the coconut oil in a small sauce pot first. Stir in the maple, cocoa powder, vanilla and salt. Make sure there are no remaining lumps, then remove from heat and cool.
- After the caramel has firmed up you can pour the chocolate over the top, spread with the back of a spoon to even out the top, then cover and refrigerate for 30-60 minutes until firm.
Notes
Before pouring the chocolate over the top of the caramel you want to make sure that the chocolate isn't too hot still or you'll end up melting the caramel which and you won't get those individual layers. Store these in the refrigerator.
Noor says
Twix rendition in the form of vegan bars. i like the sound of that.And beautiful photos! These have my mouthwatering.
Sarah says
Thanks, Noor!
Susan @ Our Family Eats says
OMG! These look too good to be true! My daughter has dairy issues so I’m always excited when I find vegan treats. Can’t wait to try these!
Sarah says
Thanks, Susan! I totally understand your problem – my husband has lots of dairy issues as well as gluten, so I’ve been trying to make more vegan treats. These are probably my favorite treat to make – they’re soooo addictive!
Sina says
This looks amazing, Sarah!! 🙂 I totally need to make these!!
Sarah says
Thanks, Sina! You’re going to love them!
Sarah says
Aww, thank you! Hope you like them!
Sarah says
Aww, thanks Kennedy! I’m all over anything that has caramel in it – it’s just too good XD
Sarah says
Thanks, Jodie! They’re well worth it!
Suzanne Powell says
I don’t have coconut flour – what could I use as an alternative? I have gram flour, would that work? I’m vegan and these look like they need to be in my mouth pronto!
Sarah says
Hi Suzanne,
I haven’t tried this recipe with anything other than coconut flour so I can’t say for sure, but I read up on various flour substitutes for coconut flour to gauge what could work best.
The thing with coconut flour is that it is a very dense, very absorbent flour. Usually you want to have a 1:1 ratio of flour to liquids which you can see with this recipe in the shortbread (1/2 cup maple + 1/2 cup oil = 1 cup liquid to go along with the 1 cup coconut flour). This makes substituting things a bit difficult because not many other flours act that way. I found this article which explains it the best in my opinion: http://www.ehow.co.uk/info_8407694_coconut-flour-substitutes.html
Gram flour is similar to coconut flour in density, so that’s a potential replacement – the main issue might be the taste. Bean flours typically have a very distinct taste which might put some people off whereas coconut flour is a little sweet to the taste.
If you have oat flour I think that would be a good sub taste wise. If you don’t have oat flour on hand, but you have regular oats I used to make oat flour just by putting oats in the blender and blending for a minute. If it’s not entirely smooth that would still work out just fine for this.
One last thing I’d recommend: if you do sub for another flour, add the liquid ingredients little bits at a time because there is a chance you won’t need quite as much moisture with one of the other flours and you don’t want to end up with a goopy mess.
I hope that was helpful and I didn’t ramble too much! Let me know if you have any other questions or if you try it out how it works!
Sarah says
Aww, thank you Allie! I’ve had to keep them covered in the back of the fridge to keep from reaching in and grabbing one every time I go in there. And I agree – maple is probably my favorite sweetener to use!
Sarah says
Thanks, Kellie! It helps that I’ve got help eating everything – keeps me from having anyone thing all to myself 🙂
Sarah says
Aww, thank you! I love a good vegan sweet – especially no bake ones in the summer when it’s hot out. They just hit the spot!