Vegan Millionaire Bars! When wholesome ingredients and decadent flavors come together in the most delicious way.
This drool-worthy, oil-free Vegan Millionaire Bars recipe is the perfect combination of oat shortbread, date caramel, and rich chocolate all layered together and cut into irresistible bars. Your family will fall in love with these deliciously healthy treats!
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
I love this Whole Food Plant Based nod to Millionaire Bars. We totally devoured them. Mom and I had been playing around with making these beauties for quite some time. We started in November 2019, then just kind of sat on the recipe for a while.
We do that sometimes, we get caught up in multiple tests and then back burner a recipe for a while, but this one simply got pushed wayyyyy back on the schedule and we were like “Did we ever finalize those Millionaire Bars?” LOL Uhhhh nope!
So, we started looking through all our notes and then picked up where we left off. I was so happy because these puppies are pure deliciousness!
Cutting the bars – make sure you read the Tips for Success on cutting the bars, so the top chocolate layer doesn’t break when slicing them so that your bars look perfectly beautiful.
You gotta give this one a try! We loved them!
Tips for Success:
- Parchment Paper Liner: Line the baking dish with parchment paper twice. Going one direction, then the other to cover the bottom and sides, allowing excess paper to go up and over all of the sides and hang over the edge for easy removal of the bars.
- Removal from Pan: Make sure you run a sharp knife all along any part that isn’t covered with parchment paper. There shouldn’t be any (maybe just a tiny bit of each corner), but just in case, look for edges of the pan where the parchment paper isn’t covering the edges to ensure that the bars don’t stick to the sides when lifting it from the pan.
- Texture of Bars: The bottom of the bar is a semi-soft cookie, followed by a gooey caramel filling and a thin solid coat of chocolate on top (similar to a candy bar).
- Scoring the Bars: The top chocolate layer of the cookie bars gets hardened sometimes making it challenging to cut the bars without cracking the chocolate. You may want to heat some water to boiling and place in a glass. Dip a thin-bladed knife into the glass of boiling water, dry off and score through the thin layer of chocolate before pressing down to cut the bars. This helps prevent the chocolate from cracking. You just want to rest the hot blade onto the top chocolate layer to allow the blade to gently press through the chocolate layer.
- Cashew Butter: If you have refrigerated your cashew butter, remove the recipe amount and allow to come to room temperature.
- Medjool Dates: Medjool dates are typically very soft and often do not need to be soaked; however, for this recipe, we suggest giving them a quick soak to ensure a very smooth caramel.
- Refrigerate: Keep the bars refrigerated or freeze any leftovers.
Leftovers and Freezing:
Leftovers will generally keep for 4-5 days in the refrigerator. Store in a covered container.
These bars freeze well.
Pantry Products Used:
- Cashew Butter: This recipe was specifically created to use cashew butter. You can easily substitute the cashew butter for almond butter or sun butter with the understanding that the flavor will change slightly.
- Vegan Chocolate Chips: We used Enjoy Life Semi-Sweet Chocolate Chips. Please feel free to use your favorite chocolate chips.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Products Used:
- 8 x 8 baking pan
- Parchment paper
- Food processor
We certainly hope you give this deliciousness a try.
If you try these delicious treats, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
This drool-worthy, oil-free Vegan Millionaire Bars recipe is the perfect combination of oat shortbread, date caramel, and rich chocolate.
Cookie Base Ingredients:
- 1 ½ cups almond flour
- ½ cup rolled oats, chopped
- 3 Tablespoons pure maple syrup
- 3 Tablespoons cashew butter, softened *
- 1 teaspoon baking powder
- Pinch baking soda
- 1 teaspoon vanilla
- 1 Tablespoon unsweetened plain plant milk
- ¼ teaspoon sea salt *
Caramel Layer Ingredients:
- 10 pitted Medjool dates, soaked *
- ¼ cup cashew butter *
- 2 Tablespoons pure maple syrup
- 2 teaspoons vanilla
- 1 teaspoon natural peanut butter
- 1 Tablespoon unsweetened plain plant milk
- pinch to ¼ teaspoon sea salt *
Chocolate Topping Ingredients:
- 1 cup vegan chocolate chips *
- 1 teaspoon cashew butter
- Preheat the oven to 350 F. Place the oven rack in the center position.
- Line an 8 x 8 baking pan with parchment paper. Set aside.
- Place the rolled oats into a food processor, process for 10 seconds to break them up, then place in a large bowl.
- Place all remaining Cookie Base Ingredients (dry ingredients first including the chopped oats, mix to combine, then add the wet ingredients) into the large bowl, stir until well combined and forms a ball, then break the dough into 6 to 8 pieces and pat into the bottom of a parchment paper lined 8X8 baking pan, bake 12 to 14 minutes until lightly golden brown, remove from the oven, set aside for 10 minutes to allow the cookie base to cool slightly.
- Place the pitted Medjool dated in a small bowl, cover with boiling water, set for 3 minutes, then drain off and discard the water.Shake off the dates really well, then place in a food processor to make the caramel layer.
- Make the Caramel Layer by placing all the Caramel Layer Ingredients into a food processor (with the soaked dates), blend until smooth, then place the caramel layer onto the slightly cooled cookie layer and place in the freezer for 10 minutes. This helps strengthen the caramel so the chocolate layer is easier to spread.
- While the pan is in the freezer, start making the Chocolate Topping by melting the chocolate and 1 teaspoon of cashew butter in the microwave in 10 second intervals, then stirring until the chocolate is completely melted.Then pour the melted chocolate onto the caramel layer and gently spread out evenly. Place in the freezer for 10 minutes, then transfer to the refrigerator for 10 to 20 minutes, then score, cut, serve, and enjoy.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes 9 to 12 bars
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