Vegan Millionaire’s Gluten-Free Shortbread Bars
Three-layer vegan gluten-free millionaire’s shortbread bars with an almond–coconut crust, nut-butter caramel, and silky chocolate ganache. No-bake (except the quick shortbread), freezer-friendly, decadent, and easy.
Ingredients
Ingredients
Instructions
- Make shortbread: Mix all crust ingredients and press into a greased 8×8 pan. Poke holes with a fork.
- Bake: 16–17 mins at 350°F until lightly golden. Let it cool completely.
- Make caramel: Whisk melted coconut oil, nut butter, and maple syrup until thick and glossy. Pour over crust. Freeze 30 mins.
- Make ganache: Melt chocolate chips with thick coconut cream. Stir until smooth.
- Top & chill: Spread ganache over caramel. Optional: sprinkle flaky salt. Freeze 30 more mins.
- Slice & serve: Let sit at room temp for 10 mins before slicing for clean cuts.
Notes
Each layer balances fat and structure for clean slices. Use only the thick coconut cream for ganache. Justin’s almond or peanut butter works best. Run a knife under hot water before slicing. Store chilled for up to 1 week or in the freezer for 1–2 months.