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Close up of No-Bake Millionaire Squares with a bite taken out of one of the slices
20Prep Time

No Bake Millionaire Bites

Celebrity recipe

2 Reviews

  • Egg Free
  • Low Sugar
  • Vegan

About the bake

These no-bake millionaire bites are all the indulgence you're craving, but with a little control in the sugar department - sound too good to be true? We've used Truvia for Baking Caster and Brown in this recipe to bring you all the rich sweet flavour you'd expect from a decadent Millionaires slice, but without the guilt - we promise we won't tell if you don't!

How can I store these Millionaire Bites?

These no-bake millionaire bites don't only taste delicious, they are super easy to make and store. Simply pop them into a airtight container and pop into the fridge. This is the perfect recipe to prepare ahead of time if you're wanting to whip them out at your next party - good luck not trying to sneak into the fridge to steal a slice or two before your guests arrive though...

20Prep Time


  1. Step 1:

    Line a shallow 18cm square cake tin with baking parchment.

  2. Step 2:

    For the base, blitz the cashew nuts and oats in a food processor until they are chopped finely.  Add the ground almonds and Truvia and pulse for a couple of seconds to combine.

  3. Step 3:

    Pour the wet ingredients into the food processor and pulse for a few seconds, until a soft dough forms. Press the dough gently into the tin then put the tin into the freezer whilst you make the caramel.

  4. Step 4:

    For the caramel layer, roughly chop the dates and put into a bowl with the Truvia for Baking Brown and 2 tbsps. of boiling water. Mix well, then set aside for 10 minutes to soften the dates.

  5. Step 5:

    Next add the soaked dates to a food processor with peanut butter and maple syrup and blitz for a few seconds until a smooth caramel-like mixture is achieved. If the caramel is a little thick, add a splash of water.  Then spread over the base and return the tin to the freezer for about 15 minutes.

  6. Step 6:

    Finally, gently melt the chocolate in a bowl over a pan of simmering water. Pour the chocolate over the caramel layer, spreading it gently to the edges. Put the tin in the fridge for about 10 minutes until the chocolate is just set.

  7. Step 7:

    harp knife, cut into 25 small squares. If the chocolate is a little firm, heat the knife in a jug of boiling water and dry the knife before cutting.


  • For the base

    • 100g Cashew nuts
    • 60g Porridge oats
    • 40g Truvia for Baking - Caster
    • 30g Coconut oil (melted)
    • 2 tbsp Almond milk
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 50g Ground Almonds
  • For the caramel layer

    • 200g Medjool dates (stoned)
    • 75g Proper Nutty peanut butter
    • 1 tbsp Truvia for Baking - Brown
    • 2 tbsp Billington's very dark maple syrup
  • For the chocolate layer

    • 100g Dairy free plain chocolate

Nutritional Information

per 27.2g
  • 130cal Energy
  • 7.6g Fat
  • 2.8g of which Saturates
  • 12g Carbohydrates
  • 7.8g of which Sugars
  • 3.2g Protein
  • 0g Salt

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