Vegan Millionaires Bars Food

NO-BAKE MILLIONAIRE'S BAR [VEGAN, GLUTEN-FREE, PALEO]

Steps:

• Line a 9×5 loaf pan parchment paper allowing extra to hang over edge, or use a silicone pan. 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 extract 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 out and place on cutting board. Using a large sharp knife slice bars into 16 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.

VEGAN MILLIONAIRE'S BARS

Steps:

• Grease a 20cm square cake tin and line with baking parchment. Tip the cashew nuts and oats into a food processer and blitz to crumbs. Add the dates and coconut oil, and blend again. Transfer to the tin and use a spoon to press the nutty mixture into a compact, even layer that covers the base. Chill while you prepare the filling.
• For the filling, add the dates, almond milk, maple syrup and coconut oil to a saucepan with a generous pinch of salt and bring to a simmer. Boil for 2-3 mins until the dates are really soft, then tip into the blender, add the vanilla extract and blitz to a smooth purée. Add a little more salt if the mixture is too sweet. Pour over the nutty base and spread to the sides of the tin, getting the surface as smooth as possible. Chill while you prepare the topping.
• Gently heat the coconut oil in a saucepan until melted. Remove from the heat and whisk in the cocoa and maple syrup until there are no lumps. Cool for 10 mins, pour over the caramel layer and return to the fridge for at least 3 hrs or until firmly set. To serve, cut into squares. Will keep in the fridge for up to 1 week.