Can I substitute the coconut oil in the crust?

Yes, the recipe states that the 3 tablespoons of coconut oil in the crust can be replaced with nut butter for a similar binding effect.

What's the best way to cut these bars cleanly?

Ensure the final chocolate layer is completely firm after 5 hours in the freezer before attempting to cut the bars, which will help prevent the layers from smudging.

How long can I store these vegan Millionaire's Bars?

These Millionaire's Bars can be stored in the freezer for up to one month, maintaining their texture and flavor.

What makes the caramel layer in these bars vegan?

The caramel layer is made with full-fat coconut milk, maple syrup, coconut sugar, and cashew butter, providing a rich, dairy-free alternative to traditional caramel.

2.5K Views 8 years ago

Millionaire’s Bars
[Vegan]

KK By: Kirsten Kaminski

Author Bio

Kirsten is the foodie behind The Tasty K, a food video blog promoting eating simple,... Read More

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Sliced vegan Millionaire's Bars showcasing distinct layers of oat crust, creamy cashew caramel, and dark chocolate, presented on a platter.

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Millionaire's Bars [Vegan]

Dairy Free

Traditionally, Millionaire’s Bars got their name from their decadent layers, which makes it the perfect rich dessert for any occasion! Just imagine a chewy crust, super fudgy cashew caramel and a crunchy chocolate coat on top – this is what dreams are made of.

Ingredients You Need for Millionaire’s Bars [Vegan]

1 cup rolled oats
1 cup raw cashews
1/8 cup maple syrup
3 tablespoons coconut oil (can be replaced with nut butter)
1 cup full-fat coconut milk
1/3 cup maple syrup
4 tablespoons coconut sugar
1/2 cup cashew butter
1 cup dark chocolate
1 tablespoon coconut oil

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How to Prepare Millionaire’s Bars [Vegan]

Line a brownie tin with parchment paper and set aside.
Prepare the crust by adding the oats and nuts into a food processor/blender. Pulse for 10 seconds.
Add in the maple syrup and coconut oil and pulse a few times until you have a sticky dough. Place the dough into the brownie tin and use your hands to press down evenly (you can use a spatula to even out the surface). Place into the freezer.
For the caramel, heat up a sauce pan over medium heat. Add all ingredients and stir until smooth for 2 minutes. Poor the caramel over the crust layer and even out. Place into the freezer to set for 1 hour.
Once the caramel layer is firm, melt your dark chocolate and poor it over the caramel. Even out the layer carefully and place back into the freezer for 5 hours. Make sure it's completely firm before cutting it, otherwise the layers won't come out as clean. Store in the freezer for up to 1 month.