A healthier version of millionaire bars, presented as individual cups, with a shortbread base, creamy caramel, and a chocolate topping, all made without gluten or dairy.
Preheat oven to 350 degrees F. In a medium bowl, add the almond flour, coconut oil, maple syrup, vanilla extract, and salt for the shortbread. Mix together until it forms a crumb texture. Evenly spread into each of your 12 muffin wells, using your fingers to press down. Bake for 10 minutes, then allow to cool for 10 minutes before adding caramel.
Meanwhile, make the caramel by adding nut butter, maple syrup, coconut oil, vanilla extract, and sea salt to a medium pot and place over medium-low heat for about 2 minutes, stirring frequently. Pour the caramel over the slightly cooled crusts.
Refrigerate for at least 30 minutes to 1 hour to let the caramel set.
Make the chocolate layer by adding chocolate chips and coconut oil to a microwave-safe bowl. Microwave on 30-second increments, stirring in between until the chocolate is completely melted. Pour chocolate over the caramel in each muffin well and tilt side-to-side to evenly distribute the melted chocolate. Sprinkle with flaky sea salt.
Place in the fridge for an hour until the chocolate is completely hardened and the bars are cooled. Pop each millionaire cup out of the silicone muffin tray and enjoy! Store in the fridge.
