This recipe is part of 12 days of Feel Good Holidays!
I’m all about enjoying your favorite treats but making them healthier so you feel really freaking good! All the treats are damn delicious and also happen to be gluten-free, dairy-free, refined sugar-free, anti-inflammatory, and mostly vegan.
I started developing these feel-good treats after being diagnosed with Lyme disease. Check out the story and video here!
Watch the how-to video for this recipe on Instagram and TikTok.
Happy Holidays, however you choose celebrate!
A healthier take on the classic recipe for a millionaire bar, except adding Flakey Maldon Salt on the top of the classic ‘millionaire bars’ upgrades them to ‘billionaire’ on my taste buds!
My husband is not really a dessert hype person.
But one year we were watching great british baking show, and they make millionaire bars (shortbread crust, caramel middle and choc top) and he turned to me with a little kid sparkle in his eyes and said:
Can you make us a healthier version of THAT!?
And its quite possible my favourite recipe I’ve ever made.
Billionaire bars but gf, df, refined sugar free.
There is a tray of these in my freezer every holiday season and Im batting a 100% average of people who like this recipe so far!
The flakey maldon sea salt on the top of these IS THE KEY to take them from millionaire bars to billionaire bars. I deemed them 10x better.
Maldon Salt is literally such a staple go to in my cooking and baking that it never leaves my countertop!
Now, every time I get invited to a party I’m asked to “bring those billionaire bars”.
TAG ME ON IG @ARIANNEJONES WHEN YOU MAKE THEM! ENJOY!
Billionaire Bars
Cuisine: Gluten Free, Vegan, Dairy free, Refined Sugar free12-16
servings30
minutes40
minutesIngredients
- Shortbread layer
½ cup coconut flour
½ cup almond flour
⅓ cup coconut oil, melted
3 Tablespoons honey, warmed (feel free to sub maple syrup)
Pinch of salt
- Caramel Layer
¾ cup drippy natural almond butter
¼ cup + 2 Tablespoons pure maple syrup
¼ cup + 2 Tablespoons coconut oil
1 ½ teaspoon vanilla extract
2 Tablespoons of raw honey (or sub maple if vegan)
½ teaspoon of salt
- Chocolate Layer
¾ cup chocolate
1 Tablespoon coconut oil
Directions
- Shortbread layer
- Preheat the oven to 350º and line a 8×8 baking tray with parchment paper.
- In a medium bowl, mix together coconut flour, almond flour, melted coconut oil, warmed honey, and salt. Mix together with a fork until it forms a crumb texture. Add it into the lined pan and press down to form a flat even surface.
- Bake for 10-12 minutes or until the edges are just slightly golden. Allow the crust to cool fully before adding the caramel layer.
- Caramel layer
- Combine almond butter, maple syrup, melted coconut oil, vanilla extract, honey and salt in a food processor and blend until combined.
Spread caramel evenly onto the shortbread layer into the pan. Put the pan in the freezer to set and cool for 15-20 minutes. - Chocolate layer
- Add chocolate chips and coconut oil to a bowl and melt. Stir to combine.
Pour melted chocolate into the pan as the top layer and spread so it coats the top evenly. - Sprinkle with flakey maldon sea salt to finish OR Crunch up salted kettle chips in your hands and sprinkle them onto the top, slightly pressing some of them so they stick into the melted chocolate.
- Put the tray in the freezer and let set for 2+ hours. If it is not cooled and set, the caramel will squish out when cutting the squares.
- Pull the entire billionaire bar out by using the edges of the parchment paper and place on a cutting board. Slice with a warm knife and enjoy!
- Store in the fridge or freezer.I personally like the freezer as its so chewy and caramely! Enjoy!
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