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No-Bake Paleo Millionaire Bars (Vegan)

These No-Bake Paleo Millionaire Bars are a delicious, guilt-free dessert made with wholesome ingredients, combining layers of nutty crust, luscious caramel, and rich chocolate. Perfect for any occasion!
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Prep Time 15 minutes
Total Time 6 hours
Servings: 16 squares
Course: Dessert, Snack
Cuisine: Paleo, Vegan
Calories: 145
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/2 cups blanched almond flour High-quality almond flour recommended
  • 1/4 cup palm shortening Or organic grass-fed butter if preferred
  • 1 Tbsp maple syrup Choose pure, organic for best flavor
  • 1 tsp vanilla extract Madagascar vanilla recommended
  • 1/4 tsp salt
Caramel Filling
  • 1 cup Medjool dates, pitted Ensure they’re soft; soak if dry
  • 1/3 cup coconut cream Chill a can overnight for thick cream
  • 1/4 cup sunflower seed butter Or any nut butter of your choice
  • 1/2 tsp vanilla extract
Chocolate Topping
  • 1/2 cup dark chocolate chips Opt for dairy-free for vegan option
  • 1/4 cup sunflower seed butter

Method
 

Preparation
  1. Line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal later. Set aside.
  2. Soak the pitted Medjool dates in hot water for about 5 minutes to soften them.
Crust Layer
  1. In a large mixing bowl, mix together the almond flour, palm shortening, maple syrup, vanilla extract, and salt until resembling a crumbly dough.
  2. Firmly press the crust mixture into the bottom of the lined baking dish.
Caramel Filling
  1. Drain the soaked dates. In a food processor, blend coconut cream, sunflower seed butter, and additional vanilla extract with dates until smooth.
  2. Spoon the caramel filling over the crust layer and spread evenly.
Chocolate Topping and Final Assembly
  1. Freeze the dish for 15-20 minutes.
  2. Melt the dark chocolate chips in a microwave-safe bowl in 20-30 second intervals until smooth, then mix in sunflower seed butter.
  3. Pour the melted chocolate over the caramel layer and spread evenly.
  4. Refrigerate the completed bars for a minimum of 6 hours until solidified.
  5. Once set, lift the bars out of the baking dish using the parchment overhang and cut into 16 squares.

Notes

For best results, ensure all ingredients are fresh and high-quality. If caramel is too thick, add almond or coconut milk for desired consistency.