Vegan Millionaire Shortbread Bites
Indulge in decadence with these *Vegan Millionaire Shortbread Bites*, a plant-based twist on a classic treat that's as delicious as it is easy to make! Featuring a crumbly almond flour shortbread base, a luxuriously creamy medjool date caramel layer, and a rich vegan dark chocolate topping, this no-refined-sugar recipe is perfect for guilt-free snacking or impressing guests. Ready in just 40 minutes, these bite-sized delights are naturally sweetened with maple syrup and dates, while the addition of coconut milk lends a silky finish to the chocolate layer. Ideal for vegan dessert fans and health-conscious foodies alike, these no-bake millionaire bites are a show-stopping treat that's as beautiful as it is satisfying. Refrigeration ensures firm layers and effortless slicing, making them perfect for sharing at any occasion.
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Recipe Information
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)
Instructions
Preheat the oven to 180°C (356°F) and line an 8x8 inch baking pan with parchment paper.
In a medium bowl, mix almond flour, melted coconut oil, maple syrup, and vanilla extract until a dough forms.
Transfer the dough to the prepared baking pan and press it down evenly to form the shortbread base.
Bake the base in the preheated oven for about 10 minutes or until it becomes lightly golden. Allow it to cool completely.
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.
Once the shortbread base has cooled, spread the date caramel mixture evenly over the base.
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.
Pour the melted chocolate over the caramel layer, spreading it evenly with a spatula.
Refrigerate the pan for at least 1 hour or until the layers have set completely.
Once set, remove from the pan and cut into bite-sized pieces. Serve immediately or store in the refrigerator.
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 62 mg | 3% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 13.5 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 238 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
