No-bake millionaire bites! {Vegan & gluten free}
Servings
20squares
Servings
20squares
Ingredients
Base
Almond butter caramel
Chocolate topping
  • 140grams chocolate chipsI used dark chocolate chips
  • 2tbsp coconut creamoptional (makes the chocolate a very thick ganache and therefore easier to cut through and bite)
Instructions
  1. Firstly start with the caramel layer by pouring the boiling water over the dates and leaving them to soak for 15 minutes – while these are soaking you can get on with the base.
Base
  1. Place the pumpkin seeds, ground almonds and salt in your food processor and blend until a coarse flour is formed.
  2. Add the dates (not the soaking ones!) and blend until they’re well chopped and mixed through.
  3. Add the coconut oil and blend again until the mixture begins to stick together (see photograph)
  4. Prepare a dish (approx 16cm by 21cm, anything close will do!) by sprinkling very lightly with ground almonds. Now turn out the base mixture into this and spread around evenly before pressing down firmly into the dish (or your base may crumble when you take a piece out)
  5. Pop this into the fridge to firm up while you make the caramel layer.
Almond butter caramel
  1. Once the dates have finished soaking put them, together with the water they’re soaking in, into the food processor (I just use the same one I made the base in – no need to wash it out between the 2 layers). Add all the rest of the caramel layer ingredients and blend until relatively smooth, scraping down the sides of the blender when necessary.
Chocolate topping
  1. Gently heat your chocolate chips in a bain marie (I use a pyrex glass bowl over a small saucepan with hot water in). If you want your chocolate topping softer to cut and bite through then melt the chocolate chips in the coconut cream so it all warms together. If not then just melt the chocolate chips on their own until melted through!
Assembling time!
  1. Take your base out of the fridge and smooth the caramel over it.
  2. Now pour the melted chocolate over the top and spread evenly over the caramel
  3. Chill in the fridge until it’s cooled through and the chocolate has hardened. Cut into squares and enjoy!
Recipe Notes

* or another nut butter of your choice.  Cashew nut butter would work particularly well here as the subtle sweetness of the cashews would carry the caramely flavour of the dates beautifully.  Though we do love it with the almond flavour too!