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Stacked Vegan Millionaire Bars

Vegan Millionaire Bars

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 20 Minutes
  • Cook Time: 12-14 Minutes
  • Total Time: 32 Minutes (+Cooling Time)
  • Yield: 9-12 Bars 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


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, lightly packed
  • 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


  1. Preheat the oven to 350 F. Place the oven rack in the center position.
  2. Line an 8 x 8 baking pan with parchment paper. Set aside.
  3. Place the rolled oats into a food processor, process for 10 seconds to break them up, then place in a large bowl.
  4. 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.
  5. 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.
  6. 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.
  7. 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