Caramel Millionaire Bars

If you are a chocolate and caramel fan, then this is a recipe you HAVE to try. Before I began baking and creating healthy sweet treats, I had absolutely no idea how easy making chocolate was. I used to buy these millionaire shortbreads during my childhood and was obsessed with them; the unhealthy versions of course, from my local food store! I would always look at them and think it would be impossible to make. I also would have thought that something that looks so delicious couldn’t possibly be good for you. I was wrong! All the ingredients in here are natural and free from any refined sugars, additives, preservatives, etc.

I stopped eating refined sugars, wheat and dairy for 2 years now and cutting out chocolate bars was most definitely one of the most massive challenges I faced. I hated the idea of not being able to have a chocolate bar again, so I made sure to find a way where I could still enjoy the deliciousness but in a different way. I discovered how simple it can be to make raw chocolate, biscuit and caramel, and how well these flavours and textures can work together. These really are some of my favourite things I have ever made, and I just know you are going to absolutely love them too!





12 Square bars



1/2 cup ground rolled oats/oat flour

1/2 cup ground almonds

1/4 cup maple syrup

2 tbsp coconut oil

2 tsp vanilla extract



1 1/2 cup dates

1/3 cup cashew butter

1 tsp vanilla extract




1/2 cup coconut oil

1/4 cup + 1 tbsp cacao powder

2 tsp vanilla extract

1/4 cup maple syrup



(Skip this step if using oat flour) Place the oats in a food processor and grind to a flour like consistency. Add all the other ingredients and pulse until it comes together when you pinch it in your hand. If it is still too crumbly to hold together, add 1/2 tablespoon of water. Press in to a tin (this takes time and patience to completely flatten) and place in the freezer while you make the caramel filling.

Blend the dates until they form a paste and then add the other ingredients, adding water to make sure you form a smooth caramel. Spread onto the base and then return it to the freezer.

Melt the Coconut oil in a bowl. Once melted add all the other ingredients and stir until you have a nice smooth chocolate. Pour this over the other two layers and leave to set in the freezer for at least an hour. Remove from the freezer 10-15 minutes before slicing to prevent it from cracking.








Sarah's Cookery

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