Vegan Millionaire Shortbread Bites
Indulge in the ultimate plant-based treat with these decadent Vegan Millionaire Shortbread Bites! Featuring a buttery almond flour shortbread base, a luscious date-and-almond butter caramel center, and a silky layer of vegan dark chocolate, this no-refined-sugar dessert is equal parts rich, chewy, and satisfying. With a quick prep time and no complicated techniques, this recipe is an easy yet impressive addition to your vegan dessert repertoire. Perfect for sharing (or not!), these bite-sized delights are gluten-free, dairy-free, and loaded with wholesome ingredients like coconut oil, maple syrup, and medjool dates. Whether you're planning a dinner party or simply treating yourself, these millionaire bites promise guilt-free indulgence in every layer!
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Ingredients
- 150 grams almond flour
- 60 milliliters coconut oil, melted
- 30 milliliters maple syrup
- 1 teaspoon vanilla extract
- 200 grams medjool dates, pitted
- 60 grams almond butter
- 0.5 teaspoon sea salt
- 150 grams dark chocolate, vegan
- 60 milliliters coconut milk (from a can)
Directions
Step 1
Preheat the oven to 180°C (356°F) and line an 8x8 inch baking pan with parchment paper.
Step 2
In a medium bowl, mix almond flour, melted coconut oil, maple syrup, and vanilla extract until a dough forms.
Step 3
Transfer the dough to the prepared baking pan and press it down evenly to form the shortbread base.
Step 4
Bake the base in the preheated oven for about 10 minutes or until it becomes lightly golden. Allow it to cool completely.
Step 5
While the base is baking, prepare the caramel layer by blending the pitted dates, almond butter, and sea salt in a food processor until smooth and creamy.
Step 6
Once the shortbread base has cooled, spread the date caramel mixture evenly over the base.
Step 7
For the chocolate layer, melt the vegan dark chocolate and coconut milk together in a heatproof bowl over simmering water or in a microwave in short increments stirring in between.
Step 8
Pour the melted chocolate over the caramel layer, spreading it evenly with a spatula.
Step 9
Refrigerate the pan for at least 1 hour or until the layers have set completely.
Step 10
Once set, remove from the pan and cut into bite-sized pieces. Serve immediately or store in the refrigerator.
Nutrition Facts
| Serving size | (718.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3436.2 |
| Total Fat 234.9g | 0% |
| Saturated Fat 100.8g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1194.9mg | 0% |
| Total Carbohydrate 317.9g | 0% |
| Dietary Fiber 46.3g | 0% |
| Total Sugars 216.3g | |
| Protein 55.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 691.3mg | 0% |
| Iron 22.2mg | 0% |
| Potassium 2738.5mg | 0% |
Source of Calories