Really all that makes up a millionaire’s bars is a shortbread crust, caramel middle and chocolate topping. In other words, it’s basically what we Americans call a Twix bar. But because I was inspired to make these treats after experiencing a millionaire’s bar while in the UK, I decided I would stick with the name.

All I needed was to figure out
1. a base (easy, coconut flour, done)
2. a healthy caramel replacement (date caramel, one ingredient #winning)
3. a chocolate topping (melted dark chocolate, duh)

There was to be no baking involved.

My goal for these millionaire’s bars was to make them quick and easy with minimal ingredients (and healthy, obviously).

For the base you’re just mixing together the coconut flour, coconut oil, and maple syrup. You then press that into a lined loaf pan. Next you’re blending your dates together with vanilla extract and non-dairy milk or cream (I was able to use my NutriBullet) and spreading that on the coconut flour base.

Author: Ashley
Serves: 18


for the "shortbread" crust:
½ cup + 3 TBS coconut flour (70g)
¼ cup pure maple syrup
¼ cup extra virgin coconut oil, melted and cooled

middle layer:
10-12 medjool dates, 1 cup loosely packed (175g), pitted
1 TBS non-dairy milk or cream
½ tsp vanilla extract

top layer:
¾ cup dairy-free chocolate chips (130g)
2 tsp extra virgin coconut oil


Line a 9x5 loaf pan with plastic wrap, allowing extra to hang over edge. Set aside.
In a medium bowl add coconut flour, maple syrup, and coconut oil. Use spoon or spatula to fully combine. Allow dough to rest for a few minutes so coconut flour absorbs moisture.
While dough is resting add pitted dates to small food processor or blender (I was able to use my NutriBullet). Add 1 tablespoon of non-dairy milk and vanilla extra to blender and process until smooth. (You may need to scrape down the blender cup/bowl a couple times.)
Spread coconut flour dough into lined loaf pan, pressing flat and evenly into all four corners. Add date paste and use spatula to spread an even layer onto base.
Melt chocolate and coconut oil together in medium microwave safe bowl in 15 second increments, stirring in between until fully melted. Pour melted chocolate into pan and spread smooth.
Place pan in fridge and allow bars to set for 20-30 minutes (I do not recommend putting bars in freezer here because I found it makes the crust too hard). Once the bars have set, lift the plastic wrap out and place on cutting board. Using a large sharp knife slice bars into 18 squares. (You can wipe knife between each cut with paper towel if you want no crumbs on the squares)
Bars can be enjoyed at room temperature but store in container in fridge.


-Store bars in fridge but can be enjoyed at room temperature.

Note most of carbs in this recipe are from natural sugars in the dates. And the fats are healthy from the coconut oil.


Serving size: 1 square Calories: 136 Fat: 7 Saturated fat: 5 Carbohydrates: 20 Sugar: 14 Fiber: 3 Protein: 2