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These millionaire bars are everything you could want in a sweet treat – a crunchy shortbread base made from almond flour, a creamy peanut butter middle sweetened with maple syrup, and of course a layer of decadent dark chocolate on top to make for the perfect bite. If you’ve ever tried making millionaire bars the traditional way, give these ones a try! It may surprise you that the ingredients are cleaner but the they taste just as great.
Grain-Free Millionaire Bar Ingredients
Almond Flour: The only flour you’ll need for this recipe is almond flour. It works best for the shortbread layer because it easily absorbs the moisture of the other ingredients and has no coconut taste. I haven’t tested this recipe with other flours yet!
Coconut Oil: Coconut oil is used in every layer of the millionaire bars because it’s great for keeping the liquid based layers solid when cooled. You could try replacing the coconut oil with ghee, but coconut oil works best.
Maple Syrup: I love using maple syrup as a sweetener. If you’d like to use honey as a replacement, try reducing the amount a bit to start. You may also need to add some extra coconut oil to the shortbread layer if you use honey as it is stickier.
Vanilla Extract: Using vanilla extract in the millionaire bars adds some depth of flavor but is not necessary. If you’d prefer it without, you can omit the vanilla extract.
Peanut Butter: The star of these bars is really the nut butter layer. I prefer to use crunchy peanut butter for even more texture, but you can use creamy as well. If you have an allergy or preference for another nut butter, you can use anything, including almond butter, sunflower butter, cashew butter, or tahini.
Dairy-Free Chocolate: To keep this recipe dairy-free, use any kind of dairy-free chocolate chips you like. You can also use regular chocolate chips or dark chocolate chips if you don’t have an allergy or preference. A chopped up chocolate bar works too.
How to Make Grain-Free Millionaire Bars
Step One: Preheat oven to 350 degrees and line a 9×9 baking pan with parchment paper.
Step Two: Make the almond flour shortbread by mixing together the almond flour, salt, coconut oil, maple syrup and vanilla extract until a crumbly mixture is formed.
Step Three: Press down the mixture into the pan lined with parchment to evenly cover the bottom as a crust. Bake for 10-12 minutes, until sides begin to brown. Remove from oven and cool.
Step Four: Meanwhile, make the peanut butter layer by adding the peanut butter, coconut oil, maple syrup and vanilla extract to a small saucepan over medium heat. Stir consistently until everything is completely melted and uniform, then remove from heat.
Step Five: Pour the peanut butter mixture on top of the cooled almond flour shortbread, evenly spread it and refrigerate until hardened, about 1 hour (or 30 minutes in the freezer).
Step Six: Meanwhile, make the chocolate layer by simply adding the chocolate chips and coconut oil to a bowl and microwaving in 30 second increments until melted. When the peanut butter layer is solid, pour the chocolate on top evenly and return to the refrigerator for 30 minutes (or 15 minutes in the freezer).
Step Seven: Once everything is solid, remove from the refrigerator, pull out the parchment paper and slice into 16 even squares. If the bars are very frozen when you remove them, allow it to sit at room temperature for a few minutes before slicing.
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GRAIN-FREE MILLIONAIRE BARS (GF, DF, VEGAN)
16
servings15
minutes1
hourGluten Free, Dairy Free, Paleo
Ingredients
- ALMOND FLOUR SHORTBREAD
2 cups almond flour
1/2 tsp salt
1/4 cup coconut oil, melted
2 tbsp maple syrup
1 tsp vanilla extract
- PEANUT BUTTER LAYER
2/3 cup crunchy or creamy peanut butter
1/3 cup coconut oil
1/4 cup maple syrup
1 tsp vanilla extract
- CHOCOLATE TOPPING
1 cup dairy-free chocolate chips
1 tbsp coconut oil, melted
Directions
- Preheat oven to 350 degrees and line a 9×9 baking pan with parchment paper.
- Make the almond flour shortbread by mixing together the almond flour, salt, coconut oil, maple syrup and vanilla extract until a crumbly mixture is formed.
- Press down the mixture into the pan lined with parchment to evenly cover the bottom as a crust. Bake for 10-12 minutes, until sides begin to brown. Remove from oven and cool.
- Meanwhile, make the peanut butter layer by adding the peanut butter, coconut oil, maple syrup and vanilla extract to a small saucepan over medium heat. Stir consistently until everything is completely melted and uniform, then remove from heat.
- Pour the peanut butter mixture on top of the cooled almond flour shortbread, evenly spread it and refrigerate until hardened, about 1 hour (or 30 minutes in the freezer).
- Meanwhile, make the chocolate layer by simply adding the chocolate chips and coconut oil to a bowl and microwaving in 30 second increments until melted. When the peanut butter layer is solid, pour the chocolate on top evenly and return to the refrigerator for 30 minutes (or 15 minutes in the freezer).
- Once everything is solid, remove from the refrigerator, pull out the parchment paper and slice into 16 even squares. If the bars are very frozen when you remove them, allow it to sit at room temperature for a few minutes before slicing.
Notes
- You can also use an 8×8 baking pan for this recipe, the bars will just be a bit thicker.
- You can sub the peanut butter for any nut or seed butter, including sunflower or granola butter.
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