Paleo Millionaire’s Shortbread Bars {Gluten-Free, Clean Eating, Dairy-Free, Vegan}

A shortbread base covered with a layer of caramel then a layer of chocolate

These Paleo millionaire’s shortbread bars have a shortbread base, topped with a caramel layer and then a layer of dark chocolate then sprinkled with rosebuds for a special treat!




Chocolate Topping


  1. Start by making the base. Lightly grease an 8 by 8 inch (20cm x 20cm) baking tin lined with non-stick baking paper. Place the desiccated coconut, chopped almonds, dates, dried rose petals and coconut oil in the bowl of a food processor and process for 1–2 minutes or until you get it like fine breadcrumbs. Then using the back of a tablespoon, press the mixture into the base of the baking tin and refrigerate until set.
  2. To make the caramel sauce, wash and dry the same bowl of the food processor and put in the dates, coconut oil and coconut cream and process for 3 minutes or until the mixture is very smooth. Spread over the prepared base and return the baking tin to the fridge.
  3. For the topping, place the cacao and coconut oil in a heatproof bowl over a saucepan of simmering water and stir for 2–3 minutes or until smooth. Pour the cacao mixture over the date caramel smoothing the top and refrigerate for 2 hours. Top with some rosebuds to decorate before serving.


Freeze for 30 minutes before serving using a hot knife to cut into slices.

Keywords: Paleo Shortbread, Millionaire's Shortbread, Chocolate, Caramel, Millionaire's Shortbread

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