Made-over millionaire's bars

Vegan millionaire's bars

  • 1
  • 2
  • 3
  • 4
  • 5
(20 ratings)

Prep: 30 mins Cook: 5 mins plus chilling

More effort

makes 16

These vegan, gluten-free chocolatey treats with dates, cashews and maple syrup are just as sticky and moreish as the original Millionaire's shortbreads

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal373
  • fat28g
  • saturates20g
  • carbs25g
  • sugars20g
  • fibre3g
  • protein4g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.


    For the base

    • 150g cashew nuts
    • 50g rolled oat
    • 4 medjool dates, pitted
    • 50g coconut oil, melted

    For the filling

    • 350g pitted medjool dates
    • 125ml unsweetened almond milk
    • 25ml maple syrup
      Maple syrup

      Maple syrup

      may-pul sir-rup

      The rising spring sap of a number of varieties of maple tree

    • 150g coconut oil
    • 1 tsp vanilla extract

    For the topping

    • 150g coconut oil
    • 5 tbsp cocoa powder
    • 2 tsp maple syrup
      Maple syrup

      Maple syrup

      may-pul sir-rup

      The rising spring sap of a number of varieties of maple tree


    1. Grease a 20cm square cake tin and line with baking parchment. Tip the cashew nuts and oats into a food processer and blitz to crumbs. Add the dates and coconut oil, and blend again. Transfer to the tin and use a spoon to press the nutty mixture into a compact, even layer that covers the base. Chill while you prepare the filling.

    2. For the filling, add the dates, almond milk, maple syrup and coconut oil to a saucepan with a generous pinch of salt and bring to a simmer. Boil for 2-3 mins until the dates are really soft, then tip into the blender, add the vanilla extract and blitz to a smooth purée. Add a little more salt if the mixture is too sweet. Pour over the nutty base and spread to the sides of the tin, getting the surface as smooth as possible. Chill while you prepare the topping.

    3. Gently heat the coconut oil in a saucepan until melted. Remove from the heat and whisk in the cocoa and maple syrup until there are no lumps. Cool for 10 mins, pour over the caramel layer and return to the fridge for at least 3 hrs or until firmly set. To serve, cut into squares. Will keep in the fridge for up to 1 week.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Kathleen Sheridan
    16th May, 2019
    Like a poster below I have created an account simply to warn people off these! WAY too much coconut oil- and look at the calories! It's just one big pool of oily gloop and tasteless except for the filling which is just sickly dates and way too much of it. REally expensive recipe so very cross about this. Cannot believe it was designed by a professional! Recommend web browsing to other sites that are vegan specific who have better recipes for these.
    1st Dec, 2018
    From looking at the recipe, I could see it would be too sweet with a coconut oil topping. Instead, I melted 150g dark chocolate with 2tbsp agave nectar. Poured this over the top to make a nice contrast. Also, normal dried dates or dried prunes work, so no need to buy medjool dates - I only had dried prunes in my cupboard the second time I made them and tasted just as good.
    niall tohill's picture
    niall tohill
    15th Jun, 2018
    I made an account just to warn others not to make these! I wish I'd read some of the other comments here before making them. There is way too coconut oil in these, it's all I can taste. I have also found out the hard way that a side effect of eating too much coconut is diarrhea. I also gave a load to my neighbors and now I don't know whether to go round and warn them or just avoid them forever.
    21st Dec, 2017
    Really yummy but as others have noted, could do with a lot less oil, especially in the chocolate topping. The oil separated from the chocolate leaving a powdery white film on the surface and the whole layer pulled away from the center! I re-melted it by sticking it under the broiler and pouring off the entire layer, then adding a few squares of dark chocolate and pouring it back on. Better, but not perfect. Would probably use the 150g/50g dark chocolate/butter topping used in the Nanaimo Bar recipe next time, as I'm not a strict vegan.
    3rd Jun, 2017
    The caramel tastes great but the rest just felt far too oily. I would suggest trying reducing the oil initially and adding as needed.
    31st May, 2017
    This is seriously good. Used the recipe as stated. Well worth the effort. i found the portion size was large and happily made 32. Went a long way. Would definitely make again.
    sllyst's picture
    22nd Oct, 2016
    After a couple of the comments, I used normal dried dates which made it cheaper and half the amount of milk and they came out perfectly. I omitted the salt also as my other half can't have it and they're still really good. They're so good I ate two but the fat content is shocking, even if it is 'good fat'.
    8th Oct, 2016
    There are parts of this recipe which are really tasty. However there is a lot of coconut oil in this and for me (it may just be because I made them so I know) but all I can taste is coconut oil. I followed the recipe to the letter so quite disappointed with what has turned out to be a very expensive recipe.
    25th Sep, 2016
    Easy to make, excellent flavour. Waiting to get feedback from the vegans at tomorrow's bake sale, but you don't have to be vegan to enjoy this. I just melted a Green & Black's dark choc bar for the topping, as I ran out of coconut oil - worked fine. Next time, I might use salted cashews in the base as I think that would make an intriguing flavour
    24th Sep, 2016
    The dates create a lovely silky filling but the bars are overall a bit soft. Next time I plan to roast the cashews before blitzing and to melt 70% dark chocolate as a topping. Hopefully this would create more distinct textures.
    Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
    1st Dec, 2018
    Try swapping the topping for 150g dark chocolate melted with 2 tablespoons agave nectar. Makes for a less sweet topping but still a delicious sweet treat! Can use normal dates or prunes instead of medjool. Far more cost effective!
    19th Sep, 2016
    I've tried making these exactly to the recipe and I'm not a huge fan of coconut and to be honest it's very overpowering so if you aren't that fussed I would suggest you look at a different option! If you really don't like the coconut oil I've tried making a second batch and altered it slightly and they are far more delicious so I'd recommend adjusting the recipe slightly. I'm however not vegan so at least one of the swaps I made contained dairy. For the topping I instead used a thin layer of good quality dark chocolate melted - per batch this dropped the kcal content by over 300 and fat content reduced by about 20% (included sat fats) sugar however went up by about 20g per batch. For the base I swapped out the coconut oil for homemade cashew nut butter which made for a more crumbly base however was still delicious I've not looked at the difference it made to nutritional values. I've not adapted the middle layer this time around but may try swapping out the coconut oil for something else next time!
    Want to receive regular food and recipe web notifications from us?