Home Healthy food Salted Tahini Caramel Millionaire Bars (vegan + paleo)

Salted Tahini Caramel Millionaire Bars (vegan + paleo)

by Contributing Author

It’s always baking season here in AK. Especially when you need great treats to impress your friends and family at your next barbecue or party.

Of course, I’m a great blogger, so I’d also like to bring you healthier grain-free/gluten-free/dairy-free recipes that fit into nearly everyone’s diet (so , you can share that love too!)

these are healthy millionaire bar It just happens to be Paleo-friendly, vegan, and gluten-free, but no one can tell. Layered with a wonderful shortbread cookie base, a dreamy tahini his caramel middle and, of course, a backflip-capable chocolate topping.

What is a “millionaire bar”?

The Millionaire Bar, aka “Millionaire’s Shortbread” or “Caramel Square” is basically a bar made with a shortbread biscuit base, a caramel middle and a chocolate topping. I made my own take on this famous dessert by making it gluten-free, vegan, and stuffed with tahini-based caramel. very good.

Healthy bar with sea salt on a cooking sheet a millionaire bar

Ingredients in These Healthy Billionaire Bars

These easy vegan, gluten-free millionaire bars have three amazing layers: shortbread base, caramel filling, and luscious chocolate topping. Made with wholesome ingredients you’ll love.

  • Shortbread base: is used to make the base gluten and grain free. Almond flour, coconut oil, maple syrup, vanilla, salt. So easy!
  • Tahini caramel filling: I think that I want to do it I live in this caramel, thank you. To make caramel you will need tahini, pure maple syrup, coconut oil, vanilla and sea salt. Here it is My Favorite Tahini Brand — Use The Code 10% off “Ambitious Kitchen”!
  • Chocolate topping: i like to use enjoy life chocolate chip We keep our bars vegan and dairy-free, but feel free to use your favorite chocolate.

Can I use a different flour?

As with how I tested the bars, I highly recommend using almond flour for best results. You can try using gluten-free oatmeal flour instead of almond flour, but you may need to add a little more melted coconut oil for a moister feel.

Can I exchange it for tahini?

I prefer to use tahini for the right flavor, but you can also use natural dripping nut butters like almond butter or cashew butter.

Vegan caramel topped with sea salt on a cookie sheet millionaire bar

Make a Tahini Caramel Millionaire Bar in 4 Steps

  1. Bake the crust. Mix all shortbread crust ingredients together until a thick crumb texture forms. Press crust evenly into an 8×8-inch mold lined with parchment paper and bake for 10 minutes.
  2. Add caramel. Place the tahini caramel ingredients in a saucepan over medium-low heat and stir until smooth. Pour it over the slightly cooled shortbread dough and place in the refrigerator for at least 30 minutes until the caramel hardens.
  3. Add chocolate. Melt the chocolate chips in a microwave or pan with a little coconut oil and pour the melted chocolate over the set caramel layer.
  4. Cool, cut and serve. Place the bars in the refrigerator for 1 hour until the chocolate is fully set, then remove the bars from the molds, sprinkle with sea salt, slice and serve.

Next to a plate of sea salt and a mini pack A Healthy Caramel Millionaire Bar Chocolate Chips

Remember These Important Tips

  • Please use the correct pan. Be sure to use an 8×8 inch pan for proper shape and consistency. Even if it’s a little bigger, like a 9×9 inch pan, the bar will flatten too much.
  • Fill with almond flour. As with brown sugar, use packed almond flour (make sure it’s a fine blanched almond flour).
  • Have patience. Allow the caramel and chocolate layers to cool completely so the bars stick together. I know it’s tempting, but bear with me.

Healthy bar with sea salt on a cooking sheet a millionaire bar

How to store and freeze these bars

  • To save: These vegan millionaire bars should be kept covered in the refrigerator until ready to eat. If you store it in the refrigerator, it will be delicious for about a week.
  • To freeze: feel free to keep Freezerable container It can be stored in the freezer for up to 1 month. If you store it in the freezer, be sure to let it sit on the counter for a few minutes before eating to soften it a bit.

More Vegan Desserts You’ll Love

Please try this caramel millionaire bar as soon as possible. We think you will love it! If you try it, be sure to rate the recipe and leave a comment below. Don’t forget to tag #ambitiouskitchen on Instagram. Shit.

Salted Tahini Caramel Millionaire Bar (Vegan and Paleo)

Caramel millionaire bar on cookie sheet

Easy to make salted caramel millionaire bars with a shortbread cookie base, salted tahini caramel filling, and the perfect dairy-free chocolate topping. These healthy millionaire bars are vegan, gluten-free, paleo, and make great desserts.


  • For shortbread base:
  • 1 1/2
    Stuffed with finely blanched almond flour (I use Bob’s Red Mill)
  • 3
    melted coconut oil
  • 2
    pure maple syrup
  • 1/2
    tea spoon
    vanilla extract
  • 1/4
    tea spoon
  • For Salted Tahini Caramel:
  • 1/2
  • 1/3
    pure maple syrup
  • 1/3
    coconut oil
  • 1
    tea spoon
    vanilla extract
  • 1/2
    tea spoon
    sea ​​salt
  • For the chocolate layer:
  • 3/4
    chocolate chips (dairy-free if desired)
  • 1
    coconut oil
  • Fine sea salt to sprinkle on top


  1. Preheat oven to 350 degrees F. Line an 8-by-8-inch square mold with parchment paper. A 9×9 inch pan may be too large, so it is important to use an 8×8 inch.

  2. Add almond flour, coconut oil, maple syrup, vanilla extract and salt to a medium bowl. Mix with a fork until a nice thick crumb texture forms. Add to pan and use fingers to press evenly into pan. Bake for 10 minutes. Let the crust cool for 10 minutes before adding the caramel.

  3. Next, make salted tahini caramel. Add the tahini, maple syrup, coconut oil, vanilla extract, and sea salt to a medium saucepan and cook over medium-low heat, stirring frequently, about 2 minutes. Pour over slightly cooled dough.

  4. Place in the refrigerator for 30 minutes to 1 hour or more to harden the caramel. It doesn’t take much longer than this, but if you’re impatient, putting it in the freezer for 15-20 minutes will speed things up.

  5. After 30 minutes, form the chocolate layer. Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave on high in 30-second increments, stirring until the chocolate is completely melted. If you prefer, you can melt the chocolate and coconut oil in a small saucepan over low heat.

  6. Pour over the caramel layer and tilt the pan side to side to distribute the melted chocolate evenly. Place in refrigerator for 1 hour until chocolate is fully set and bars are cool.

  7. Remove bars from pan, sprinkle with fine sea salt and cut into 16 squares. fun! Store bars covered in refrigerator until ready to serve.

Recipe memo

If you don’t want to use almond flour, we recommend hazelnut flour. You can substitute gluten-free oat flour for the almond flour, but you may need to add a little more melted coconut oil for a moister feel.


Portion: 16 squares

Serving size: 1 bar

calorie: 257kcal

obesity: 21g

saturated fat: 10g

carbohydrates: 16.8g

fiber: 2.6g

sugar: 11.9g

protein: 4.3g

This post was originally published on October 25, 2018 and republished on May 27, 2023.

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