Millionaire'S Shortbread Bars (Vegan And Gluten Free) - cooking recipe

Ingredients
    Shortbread Layer:
    1 1/2 cups almond flour
    1/4 cup grapeseed oil
    3 tablespoons agave syrup
    1 teaspoon vanilla extract
    1/8 teaspoon salt
    Caramel Layer:
    11 Medjool dates, pitted
    1/4 cup hot water
    1/4 cup almond butter
    Chocolate Layer:
    6 1/2 tablespoons raw cacao powder
    1/3 cup coconut oil, melted
    2 tablespoons agave syrup
Preparation
    Preheat oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
    Mix almond flour, grapeseed oil, 3 tablespoons agave syrup, vanilla extract, and salt together in a bowl. Press evenly into the bottom of the loaf pan to create the crust.
    Bake in the preheated oven until pale golden, about 20 minutes. Let cool.
    Process dates into a paste in a food processor. Add hot water and almond butter; process until very smooth. Spread mixture evenly over the crust.
    Whisk cacao powder, coconut oil, and agave syrup together in a bowl. Pour over date layer.
    Refrigerate until cacao layer is firm, 8 hours to overnight. Cut into squares.

Leave a comment