Culinistas's Kitchen,  Recipes & Cooking

A Dessert with Billion Dollar Taste

by The Culinistas

Everything in moderation means treating yourself to ALL of the good stuff, from leafy greens to chocolate cake⁠. We are giving you an open invitation to indulge in one of our favorite sweet treats: Billionaire Bars.

Chock full of sweetness & carefully prepared with brown sugar, medjool dates, almond butter, and, our favorite, chocolate chips, these are both vegan & gluten-free. All boxes ticked!

Billionaire Bars

Prep Time 25 mins, plus 40 mins chilling time

Cook Time 22 mins   

Serves 12 to 16

CHEF TIPS

Technique: 

– If an 8×8 baking dish is not available, make the bars in the most appropriate vessel you have. 

– Use the bottom of a glass to firmly press shortbread dough into the pan before baking. The more compact, the better. 

Taste:

–  Swap almond butter with tahini for a toasted sesame taste. Garnish with black & white sesame seeds. 

– For a quick tea cookie, bake this almond shortbread with added spices. Our solstice blend pairs perfectly. 

1½ cups almond flour

2 TB brown sugar

¼ cup + 1 tsp coconut oil, softened, divided

10 medjool dates, pitted

3 TB almond milk

¼ cup + 2 TB almond butter, divided

¼ cup vegan chocolate chips

Coarse salt, for garnish

1. Preheat oven to 350ºF.

2. Prepare shortbread: In a large bowl, combine, by hand, almond flour, sugar & ¼ cup coconut oil until a sandy mixture forms. Press dough into a parchment-lined 8×8 baking dish. Bake, 15 mins. Cool, at least 10 mins. 

3. While shortbread bakes, prepare date caramel: Add medjool dates to 1 cup hot water; let sit, 10 mins. Strain dates & add to the base of a food processor; add almond milk & 2 TB almond butter, blend until smooth. 

4. Evenly spread caramel onto shortbread; cool until firm, at least 10 mins.

5. While layers chill, prepare ganache: In a double boiler, melt chocolate chips, remaining almond butter & remaining coconut oil, 5-7 mins; cool slightly. Evenly spread ganache onto caramel & garnish with coarse salt. Cool, at least 20 mins & cut.