Vegan Millionaire Shortbread Bars

There are doubly delectable reasons to enjoy these vegan Millionaire Shortbread Bars! Subtly sweet, meltaway shortbread coated with rich chewy caramel and topped with heavenly chocolate: this treat has all the decadent deliciousness of the classic, but with hidden goodness. The simple gluten-free crust is the perfect base for a gooey middle layer made from chewy Medjool dates, nut butter, and a splash of pure pure vanilla. A smooth coating of Beyond Good Chocolate caps off this dessert in simple yet elegant style with the perfect balance and swoonworthy, flavorful notes.

Beyond Good goes beyond Fair Trade, and we can see, taste, and collectively celebrate the results. This splendid single origin chocolate is made at the source. Reducing the supply chain by transporting quality cacao beans straight from farm to factory, cocoa farmer to chocolate maker, means better support direct to the growers. What’s more, transportation time is cut from a hefty 120 typical days down to fewer than five. From the clean, quality, simple ingredients to the values at the core of the company, this is chocolate in its purest form.

As for these shortbread bars, I can’t help but gush a little. They’re pretty heavenly. Yes, they do satisfy with just a morsel, but truth be told, I did have to tuck those morsels into the freezer to keep from eying them. They are the perfect post tough run treat, and a true weekend delight. I hope you love them, too! xo

Vegan Millionaire Shortbread Bars

For the shortbread:
1 Cup almond flour
½ Cup gluten-free flour blend, rice flour, quinoa flour, or alternative of choice
1 punch cardamom powder, optional
¼ Cup liquid coconut oil or olive oil
2 T maple syrup
3 T Aquafaba

For the caramel:
2 Cups large, pitted Medjool dates (about 15-20)
⅓ Cup creamy nut butter of choice
1 Teaspoon Beyond Good vanilla extract
1 Cup warm water or unsweetened plant milk

For the chocolate layer:

1 7-ounce package Beyond Good Melts (either variety), or 2 Beyond Good Chocolate Bars, broken into chunks (we recommend Uganda Salted Caramel or Madagascar Toasted Coconut, or any Pure Dark Variety)
Coarse sea salt for sprinkling on top, optional

Preheat the oven to 350 degrees F. Line an 8-inch square pan or similar with parchment paper.
Prepare the shortbread dough: In a medium bowl combine flours and cardamom.  Add oil, syrup, vanilla, and aquafaba. Stir with a spatula to form a thick dough. Press into the prepared pan to evenly cover the bottom. Bake for 10 minutes, or until firm and just beginning to brown.

While the shortbread layer is baking, prepare the caramel: Add the dates, nut butter, vanilla, and water or plant milk into a high powered blender or food processor and blend until mixture is smooth and there are no date chunks detectable. Add water if needed 1-2 Tablespoons at a time, to thin the caramel. Spread over cooled shortbread and place in the freezer to firm.*

Once the caramel has firmed, prepare the chocolate top: gently melt the chocolate  in a double boiler or in the microwave for 1 to 1 minute 30 seconds, pausing to stir after 30 seconds. Stir until completely melted and smooth. Thin with warm water if needed, then spread evenly over the firm caramel layer. Place the bars in the refrigerator for a further 30 minutes to harden. Cut into squares and serve. Once cut, store in an airtight container in the fridge or freezer.

*This recipe provides ample caramel filling. Spread approximately ¼ inch thick, or to desired thickness, and reserve remaining spread for other use, such as apple dip.