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.
Art says
I didn’t have any coconut flour on hand but have other paleo friendly flours, ie. almond and casava… will they work?
Sarah says
They can work but you’ll need more flour than you would use with coconut flour. I’ve yet to make these using anything like almond flour before so I can’t say for sure how much you’re going to need. If I were trying to make it with almond flour I’d start by doubling the amount of almond flour. You want the dough to be thick and sticky when you press it into the bottom of the pan. Add more flour if you need tablespoons at a time. Hope that helps!
Carol says
Can this recipe be doubled?
Sarah says
Yes!The only thing I might recommend is to decrease the amount of coconut oil in the crust just slightly. Instead of adding 1 full cup try 3/4 cup + tablespoons. If it feels like the bottom layer needs it you could always add the remaining 2 tablespoons. Hope you like the recipe!
Kerry says
Making this now. The ‘dough’ is not dough-like at all and is like wallpaper paste!! What have I done wrong or is this how is should be? I’m adding more coconut flour but it’s still very runny..
Sarah says
Hi Kerry! Sorry I didn’t get back sooner – I’m sure you’ve finished making this by now. I’m not sure what went wrong here – the dough certainly shouldn’t be runny. How did you measure the flour/oil? It sounds like the amounts might have gotten mixed up
Kerry says
Hi again, I used 112 g coconut flour, 158g maple syrup and 108 g coconut oil as per the recipe. It’s rather tasty and now it’s done, the base layer is fine! It was just really sloppy at the time rather than doughy. I love the caramel layer in particular! Really yummy. Thanks for this recipe. We need more alternatives to nasty processed foods! Overall, it came out ok in the end…!
KSue says
Is the coconut oil melted or solid when you measure?
Sarah says
I find it easier to melt it first and then measure, but you can measure it as it’s solid
Diane says
The recipe says “lined 8×8″ pan” – with what do you line it? Would it work to just grease the pan with a little coconut oil & bake the crust?
Sarah says
Greasing it with coconut oil would be perfect! I usually do it that way myself, but I’ve had a couple people comment that it can get a little greasy which is why I suggest lining it with parchment or baking paper so that you don’t have to add any extra oil
Rebecca Price says
I have made these several times, I often tinker with the amounts of things for more/less sweetness but they are EXCELLENT
Sarah says
Thanks Rebecca!That genuinely makes me happy to hear!
Patty W says
Any suggestions for an alternative to the top layer? I’m SCD and cannot have chocolate. These look amazing!
Sarah says
How are you with nuts? I made this somewhat recently and threw on roasted peanuts on the top instead of chocolate because we were out of cocoa powder. The added texture was nice and I didn’t feel like I was missing the chocolate. Hope that helps!
Patty W says
I can do nuts. That sound fabulous, thank you!
Ruth says
Hi these look amazing, but can I sub the coconut oil for something else? I want to make these to take into work for my birthday but I know one work colleague is allergic to coconut
Sarah says
Hi Ruth! I wish I could be more help here, but I’m not sure what to suggest to replace the coconut oil and coconut powder here. The oil is important for the taste and also because it’s semi solid at room temperature.I wouldn’t be able to confidently suggest substitutions here that I know would work in a similar capacity
Alyssa says
You could try using palm oil. It’s semi solid at room temperature also.
Sarah says
Thanks Alyssa! I didn’t even think of that!
Erika says
I’m allergic to almonds. They give me really awful eczema. Any substitution for almond butter? I’m not vegan, but I do attempt to stick to the GAPS diet for the most part. I’d love to try these if there are options.
Sarah says
How are you with other types of nuts/peanuts? I often use peanut butter in place of the almond butter, but cashew butter would work well too. You can also use another seed butter to sub like sun butter. I’ve also seen more nut free peanut butter substitutes like ‘wow butter’ that you might like
Jennifer Tyskiewicz says
I just made this and tried it. It’s wonderful! Just 2 bites satisfied my sweet tooth craving. I even made some strawberries to go with it. Sprinkled some turbinado sugar over them so it would be a strawberry, chocolate, caramel shortcake. Yum! Thank you for this recipe.
Sarah says
Yay! So glad you liked them! I love the idea to add strawberries – definitely going to try that the next time I make them. Thanks for coming back to leave a comment!
Jules says
Pretty sure you shouldn’t eat the whole dang pan in one day. Yup. They were THAT good. Hubby didn’t like them but he’s so over coconut oil. My LO’s ate what few crumbs I threw to them. Never never making again. No self control.
Sarah says
Haha I know the struggle! Thankfully my husband is more of a chocolate fiend than I am so I usually have to fight him for desserts 😀 So glad you liked them! Thanks for stopping back by to leave a comment!
Eliza bradley says
Hiya! What is the nutritional value of these?
Sarah says
Hi Eliza! I’m not sure what the nutritional content for these are, but I know My Fitness Pal has a calorie calculator that you can use to find it
Jenni Ham says
I don’t typically care for the taste of maple syrup. Does it stand out against the other flavors?
Sarah says
I don’t think it stands out, but I might not have noticed it as much because I like the taste of maple. If you like you could sub it for agave or even honey if you’re alright with it not being completely vegan