These Paleo Millionaire Bars are filled with a delicious Medjool date caramel sauce over a tender coconut flour shortbread crust with a chocolate layer. This recipe can be made in less than 45 minutes!
Caramel and chocolate are always a win in my book! The caramel sauce used in these paleo millionaire bars is made with a date paste that is completely dairy-free!
Millionaire bars also known as Twix bars, and are extremely easy to make. First, you make a tender coconut flour shortbread-like crust using this Coconut Flour Pie Crust.
You combine coconut flour, eggs, coconut oil, and some sweetener to make an incredibly flaky shortbread tasting crust. It’s effortless to make.
Next, make the yummy vegan caramel sauce that is made with Medjool dates. No stressing over making sure the caramel sauce is heated long enough.
This Medjool caramel sauce is so easy you just add the ingredients to a blender or food processor and press blend. Then spread it over the crust. It’s that effortless.
I chose a caramel sauce made with Medjool dates because when I was testing this recipe I kept finding the dairy-free caramel sauce to be too sweet. I fell in love with the subtle sweetness of the dates.
You can also change the flavor of the Medjool caramel sauce by adding a little bit of almond butter, cashew butter, or peanut butter. Or make it a salted caramel sauce by increasing the salt.
Paleo millionaire bars wouldn’t be complete without a chocolate layer. Take some chocolate chips and melt them with coconut oil, butter, or your preferred milk. This helps to make a softer chocolate layer.Print
Paleo Millionaire Bars
These Paleo Millionaire Bars are filled with a delicious Medjool date caramel sauce over a tender coconut flour shortbread crust with a chocolate layer. This recipe can be made in less than 45 minutes.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 16 squares 1x
- Category: Dessert
- Cuisine: American
- Diet: Gluten Free
Coconut Flour Bar Crust:
- ½ cup coconut oil
- 2 large eggs
- 3 tbsp coconut sugar or preferred sweetener
- ¼ tsp sea salt
- ¾ cup coconut flour
Medjool Date Caramel:
- 1 heaping cup Medjool dates, pits removed
- 2–6 tbsp coconut milk, or preferred milk (you can also use almond butter, cashew butter, peanut butter, etc.)
- ½ tsp vanilla extract
- ¼ tsp sea salt
- ½ cup semi-sweet chocolate chips
- 2 tbsp coconut oil, unsalted butter, or coconut milk
- First, start by making the crust. Preheat the oven to 400° F. Line an 8×8 baking pan with parchment paper.
- In a medium bowl beat coconut oil, eggs, sugar, and salt together with a fork or a whisk.
- Then add coconut flour. Stir until dough holds together.
- Gather the dough into a ball, then pat into the parchment paper-lined baking pan.
- Bake for 8-10 minutes or until lightly brown. Let cool.
- While the crust is baking begin to make the Medjool date caramel sauce. Place the dates, coconut milk, vanilla extract, and salt into a blender or food processor. Start with a low amount of milk and add more if necessary. Blend until smooth. Taste test and add more salt if needed. If the date caramel sauce is not blending easily add more milk or water until desired consistency.
- Spread the Medjool date caramel sauce over the crust and spread using a spatula.
- Place the baking pan with the caramel sauce in the freezer to harden for at least 15 minutes so you can easily spread the chocolate layer.
- Next, make the chocolate layer. Add chocolate chips and coconut oil to a microwave-safe bowl and microwave for 30 seconds. Stir, to combine. If the chocolate chips are not melted enough, microwave for another 30 seconds or less, and stir to combine. You can also melt the coconut oil and chocolate chips in a small saucepan on low heat, stirring continuously until melted.
- Pour the melted chocolate chips over the cold caramel sauce and spread using a spatula. Place in the freeze to quickly firm up or store in the refrigerator.
- To cut the squares, leave the bars at room temperature for a few minutes and very carefully cut into squares.
See tips below for how to troubleshoot the Medjool date caramel sauce.
How can I make these paleo millionaire bars egg-free?
This recipe uses egg in the crust. If you need to avoid eggs I suggest you use your favorite gluten-free crust recipe instead.
How can I make my Medjool date caramel sauce taste sweeter?
You can easily make your Medjool date caramel sauce sweeter by adding more sweetener like raw honey, maple syrup, stevia, etc. You can also change the flavor by adding a nut butter like almond butter, peanut butter, or cashew butter. If you want a salted caramel sauce taste increase the salt in the recipe until you have reached your desired saltiness.
My Medjool dates are not blending easily.
Your Medjool dates might be too old to blend easily. You can soften your Medjool dates by soaking them overnight in water. You can also put them in a bowl of water and microwave them until soft or boiling them until soft. If it’s too late to soak your dates, try adding more liquid to the blender and keep blending until smooth.
How can I make this keto-friendly?
You can easily make these Paleo Millionaire Bars keto-friendly by using erythritol to make a caramel sauce instead of Medjool dates and use sugar-free chocolate chips for the chocolate layer.
Can I substitute almond flour for coconut flour?
The coconut flour in the crust recipe cannot be replaced with almond flour. When you see a coconut flour-based recipe don’t be alarmed when the amount of coconut flour seems too low and DON’T be tempted to add more coconut flour unless you are used to baking with this special flour.
I’m allergic to nuts. Is coconut a nut allergy?
If you are allergic to nuts it makes sense to wonder if you can eat anything made with coconuts. Coconut is not a botanical nut; it is classified as a fruit. If you are allergic to tree nuts, please talk to your allergist/doctor before adding coconut to your diet.
How do I store these bars?
You can store these Paleo Millionaire Bars in an airtight container in your refrigerator for up to 7 days or in your freezer for up to 3 months. I do not recommend storing these bars at room temperature because they melt too fast.