Vegan Millionaire Squares


  • Hot Chip vegan chocolate chip dough roll
  • 250g smooth peanut butter
  • 85g maple syrup
  • 50ml melted coconut oil (measure after melting!)
  • dash of salt
  • generous dash of vanilla essence
  • 150g vegan chocolate
  • 1 tbsp melted coconut oil (this one for the top layer!)


  • Preheat oven to 170°C fan.
  • line a bottom of a 9×9 baking tin with parchment paper.
  • Press the cookie dough firmly into the base of the tin.
  • Bake for 18-20 mins until golden.
  • Allow to cool.
  • Mix all the ingredients for the middle layer together & pour onto the cookie base.
  • Pop into the freezer for 10 mins.
  • Pour over the middle layer
  • Pop into the fridge & allow to set for an hour.
  • To slice, remove from the tray and let stand for 15 mins to soften.
  • Pour some boiling water over a knife and gently slice, wiping the blade down each time (this gives you a neat cut)
  • Store in an airtight container in the fridge or can keep in your freezer!

Recipe created by Sorsha Brosnan. Follow @bitesbybrosnan on Instagram for more delicious recipes!