Satisfy Your Sweet Tooth With These Yummy Paleo Shortbread Cookie Bars

Millionaire Bars With Coconut Flour Shortbread

PaleoHacks

For the coconut layer:
1 1/2 cups coconut flour
1/2 cup maple syrup
1 1/2 cups coconut oil, melted
1/2 tsp. salt
For the caramel layer:
1 cup dates, pitted
1/4 cup maple syrup
1 tbsp. cashew butter
For the chocolate layer:
2 tbsp. coconut milk
2/3 cup dark chocolate

Line a 9x5” baking pan with parchment paper, layering a piece of plastic wrap over it in the opposite direction.
For the coconut layer: In a mixing bowl, mix together the coconut oil, maple syrup, salt, and coconut flour.
Transfer to the baking pan and spread into a smooth layer. Place in the refrigerator to set for 15 minutes.
For the caramel layer: While it sets, prepare the caramel layer by blending the dates, maple syrup, and nut butter together in a blender. After the coconut layer has set, spread the caramel mixture on top. Place in the refrigerator for another 15 minutes.
For the chocolate layer: Meanwhile, melt the chocolate and milk in a double boiler.
Remove from heat. Let the chocolate come to room temperature before spreading over the caramel layer. (Note: Make sure the chocolate is cool before spreading. If it’s not, it’ll run through the caramel layer.) Set for another 10 minutes in the refrigerator.
Lift from the pan by lifting the parchment paper.
Use a sharp knife to slice into 12 bars and serve.