Name: Millionaire's Shortbread Bars (Vegan and Gluten Free) recipe
Ingredients: 1 ½ cups almond flour;¼ cup grapeseed oil;3 tablespoons agave syrup;1 teaspoon vanilla extract;⅛ teaspoon salt;11 Medjool dates, pitted;¼ cup hot water;¼ cup almond butter;6 ½ tablespoons raw cacao powder;⅓ cup coconut oil, melted;2 tablespoons agave syrup

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Ingredients

1 ½ cups almond flour ¼ cup grapeseed oil 3 tablespoons agave syrup 1 teaspoon vanilla extract ⅛ teaspoon salt 11 Medjool dates, pitted ¼ cup hot water ¼ cup almond butter 6 ½ tablespoons raw cacao powder ⅓ cup coconut oil, melted 2 tablespoons agave syrup

Nutrition Info

358.7 calories carbohydrate: 33.6 g cholesterol: : - fat: 24.5 g fiber: 7 g protein: 5.8 g saturatedFat: 8.5 g servingSize: - sodium: 48.4 mg sugar: 23.6 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
Mix almond flour, grapeseed oil, 3 tablespoons agave syrup, vanilla extract, and salt together in a bowl. Press evenly into the bottom of the loaf pan to create the crust.
Bake in the preheated oven until pale golden, about 20 minutes. Let cool.
Process dates into a paste in a food processor. Add hot water and almond butter, process until very smooth. Spread mixture evenly over the crust.
Whisk cacao powder, coconut oil, and agave syrup together in a bowl. Pour over date layer.
Refrigerate until cacao layer is firm, 8 hours to overnight. Cut into squares.

Recipe Yield

12 servings

Recipe Note

Millionaire's shortbread bars traditionally have a bottom layer of shortbread cookie, a middle caramel layer, and a top chocolate layer. For my recipe, I made the cookie layer with almond flour to get a delicious nutty flavor. The middle layer is a caramel made mostly out of dates. Finally, I made the top chocolate out of cacao, coconut oil, and agave. Keep leftovers in the refrigerator.

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