Vegan millionaires shortbread with date caramel recipe

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Vegan reishi millionaires shortbread with date caramel

vegan reishi millionaire shortbread

Millionaire’s shortbread has all of the best things. Crunchy shortbread, sweet chewy caramel date center, and rich chocolate top. And this Vegan reishi millionaires shortbread with date caramel? A better for you take on the classic favorite we all know and love.

I made this recipe right before the new year. I wanted to make a treat that was full of mindful ingredients. One that I can store in my freezer when my sweet tooth hit. And one that's full of protein and adaptogens. But of course, it needs to have all of the special touches that make it a delectable treat.

Vegan reishi caramel bars with date caramel

my muse.

I discovered a new bake shop in the neighborhood and was in complete disbelief. They had everything I could ever want and more. Example? Edible gold foil and pearls. As soon as I saw them I thought that they would add some serious flair to any desert I addd them to, and Vegan reishi millionaires shortbread with date caramel came to mind. I also wanted something that would freeze well, as I'm baking less in the new year to meet my wellness goals. There's something SO fantastic about a nourishing, yet totally delicious recipe.

the ingredients.

ingredients in this homemade bar include:

natural date syrup, nut butter, almond flour, maple syrup, vegan chocolate, reishi, and coconut oil.

ingredients in a "traditional" shortbread, caramel, chocolate candy bar include:

sugar, cocoa butter, skim milk, chocolate, milk fat, soy lecithin, artificial flavor, peanuts, wheat flour, folic acid, iron, palm oil, maltodextrin, partially hydrogenated cottonseed oil, cocoa powder processed with alaki, fully hydrogenated rapeseed and cottonseed oil, natural and artifical flavors, food starch modified, salt, baking soda, corn syrup, propyl gallate (to maintain freshness)


Let's start with the shortbread. I use a tried and true almond flour cookie base that works like a charm. I use an 8x8 square baking pan, which is quite old and beat up and has moved around the globe with us hence the imperfect edges on my bars (which I love, by the way)

Next the caramel layer. I use a homemade date caramel, because dates are delicious and abundant here in Tunisia. They also make an incredible caramel! I added in reishi for it's amazing health benefits! You know I'm extra and always adding beautiful plant medicine to any and everything I can. Even vegan millionaires shortbread. Especially vegan millionaires shortbread, actually.

Finally, the chocolate layer. I used handy dandy vegan chocolate chips with coconut oil for a nice, smooth top coat. I love sweet Laurel chocolate chips, which have no yucky ingredients.

Lastly, a generous sprinkle of pink salt, edible roses and edible pearls (if you're fancy!)

vegan reishi millionaires shortbread bars

benefits of reishi.

First of all, reishi is completely optional! But, I had it on hand and love adding adaptogens to my treats.

Excerpt directly from site:

Because they work as an “immune modulator,” reishi mushrooms can help restore hormonal balance, bring the body back to homeostasis and regulate activity of the immune system, including fighting tumors and cancerous cells. Research shows that reishi mushrooms act like a normalizing substance, regulating various cellular functions and systems, including the endocrine (hormonal), immune, cardiovascular, central nervous and digestive systems.

I love feeling amazing about the treats I'm enjoying!

vegan reishi millionaires shortbread bars

how to make vegan reishi millionaires shortbread with dates

  1. First things first, you’ll make your shortbread cookie base by combining almond flour with coconut oil, maple syrup, vanilla and salt. Firmly Press this into an 8×8 inch lined square pan and bake for 12 minutes. Set aside to cool and harden.
  2. Once your shortbread base is done baking, begin making your caramel reishi layer by mixing date syrup, nut butter, coconut oil, vanilla and salt in a pot over medium heat for 5 minutes. Turn off heat and add in your reishi. Mix well.
  3. Pour your reishi caramel layer on top of the cooled shortbread cookie layer, and then place it in the freezer to solidify. I let mine freeze for approximately 30 minutes.
  4. After 30 minutes, melt your vegan chocolate chips with coconut oil in a microwave safe dish or in a double boiler.
  5. Pour the melted chocolate over the caramel, being sure that the layers are evenly covered.
  6. Place shortbread in the fridge for one hour, or until the chocolate has hardened.
  7. Cut into bars and enjoy! You will want to store these in the fridge.

the recipe

vegan reishi millionaire shortbread

Vegan reishi millionaires shortbread recipe

Yield: 16 small bars
Prep Time: 15 minutes
Cook Time: 5 minutes
Additional Time: 2 hours
Total Time: 2 hours 20 minutes

Millionaire’s shortbread has all of the best things. Crunchy shortbread, sweet chewy caramel date center, and rich chocolate top. And this Vegan reishi millionaires shortbread with date caramel? A better for you take on the classic favorite we all know and love.


  • For the shortbread base:
  • 1 ½ cups packed fine blanched almond flour
  • 3 tablespoons melted coconut oil
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • For the reishi caramel layer:
  • ⅔ cup date syrup
  • ½ cup cashew butter (or nut or seed butter of choice)
  • ⅓ cup pure maple syrup
  • ¼ cup coconut oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • 5teaspoon reishi (we recommend everyone to listen to their body intuitively, follow the dosage that resonates the most with you.)
  • For the chocolate layer:
  • ¾ cup vegan chocolate chips
  • 1 tablespoon coconut oil


    Preheat oven to 350 degrees F.

    Line an 8x8 inch square pan with parchment paper.

    In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix until evenly combined. Add to pan and use your fingers to evenly press down into the pan. Bake for 12 minutes. Allow crust to cool completely before next step.

    Next make the reishi caramel layer: Add the nut butter, syrups, coconut oil, vanilla extract and sea salt to a small - medium pot and place over medium heat for approximately 5 minutes until caramel starts to slightly bubble, stirring frequently. Pour over cooled crust.

    Place in freezer for 30 minutes to let the caramel layer completely harden before adding chocolate layer.

    After 30 minutes, make the chocolate layer: Add chocolate chips and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. If you prefer, you can also melt the chocolate and coconut oil over a double boiler, which is what I do.

    Pour over the caramel layer and place in fridge for 30 minutes - an hour or until bars are completely set.

    Remove bars from pan and cut into bars of choice. Millionaires shortbread is often cut into squares, but I really wanted to cut mine into random shapes! I love the result.


You will want to store these in the fridge when you're not enjoying them.

Bars freeze and thaw well!

Nutrition Information
Yield 16 Serving Size 1
Amount Per Serving Calories 266Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 104mgCarbohydrates 28gFiber 3gSugar 22gProtein 3g

Did you make this recipe?

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the ritual

when you're craving something sweet, grab yourself a strong cup of lions mane coffee and one of these bars. Savor it. Enjoy the abundance life has given you with these millionaire shortbread bars.

looking for more chocolate recipes? check out my

Caffeinated chocolate almond butter adaptogen truffles – gluten free, vegan, keto, fat bomb snack recipe

Espresso dark chocolate tahini maple cups

Healthy vegan palm oil free chocolate spoons | lollipops

Did you make this recipe? If so, sharing is caring! Share with me by tagging me on instagram at #recipesandrituals so I can share your gorgeous creation.

I hope you enjoy.

Be well, eat chocolate...

xo Sarah