Made-over millionaire's bars

Vegan millionaire's bars

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(5 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

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal373
  • fat28g
  • saturates20g
  • carbs25g
  • sugars20g
  • fibre3g
  • protein4g
  • salt0g
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Ingredients

    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-pill sirr-ip

      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-pill sirr-ip

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

    Method

    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.

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    Comments, questions and tips

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    sllyst's picture
    sllyst
    22nd Oct, 2016
    5.05
    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'.
    Katstanway
    8th Oct, 2016
    1.3
    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.
    xmorpheus
    25th Sep, 2016
    5.05
    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
    catstring
    24th Sep, 2016
    3.8
    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.
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    hannahboyce
    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!