Make layered millionaire bars with an oat flour shortbread base, a Medjool date and almond butter filling, and a dark chocolate topping.
Ingredients
Shortbread Layer
- 1½ cups Mamami Oat Flour
- 6 tablespoons coconut sugar
- ⅛ teaspoon Mamami Himalayan Salt
- ½ teaspoon baking powder
- 4½ tablespoons Mamami Coconut Oil
- 1½ teaspoons vanilla extract
- 6 tablespoons milk
Date Caramel Layer
- 1 cup pitted Medjool dates
- ⅜ cup reserved date soaking water
- ⅓ cup runny almond butter
- Mamami Himalayan Salt, to taste
- Optional: 1 teaspoon vanilla extract
Chocolate Layer
- ½ cup dark chocolate chips
- 1 teaspoon Mamami Coconut Oil
- Flaky salt, for finishing
How to Make Millionaire Bars
- Place the dates in a bowl and cover with boiling water to soak. Preheat the oven to 175°C (350°F).
- Combine the oat flour, coconut sugar, salt and baking powder in a mixing bowl.
- Add the coconut oil, vanilla extract and milk. Mix until a dough forms, then leave for 3 minutes to allow the oat flour to absorb the liquid.
- Press the dough evenly into a baking dish. Wet your hands or spatula slightly to prevent sticking. Bake for 20–24 minutes, until the top is set and browned.
- Drain the dates, reserving ⅜ cup of the soaking water. Blend the dates, reserved water, almond butter, salt and optional vanilla extract until smooth.
- Spread the date caramel over the shortbread base. Place in the freezer while preparing the chocolate topping.
- Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until melted.
- Spread the melted chocolate over the date caramel. Return to the freezer for 40–60 minutes, until set.
- Cut into bars and sprinkle with flaky salt before serving.
