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:

1. Coconut ‘Shortbread’ Crust
2. Almond Butter Caramel
3. 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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Recipe

No Bake Paleo Millionaires Shortbread

Yield: 16 squares Prep Time: 1 hour 30 minutes Cook Time: 5 minutes Total Time: 1 hour 35 minutes

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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

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Nutrition Information

Yield: 16

Serving Size:

g Calories: 254Saturated Fat: 16gSodium: 18mgCarbohydrates: 17gFiber: 3gSugar: 10gProtein: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: No Bake Snacks Cuisine: American

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