Tempeh Trillionaire Bars
Tempeh Trillionaire Bars
A fun, over-the-top take on a Millionaire’s bar—but instead of shortbread, Tootie's Tempeh brings a nutty depth and a protein-forward twist.
Made with a buttery, crisp tempeh base, layered with creamy oat-milk caramel and a rich chocolate ganache, then topped with gold leaf—if you want to go all the way.
Ingredients
- Base
- 1 (8oz) Tootie’s tempeh
- Vegan butter, for pan-frying
- Caramel Layer
- 1/2 cup vegan butter (110 g)
- 1 can condensed oat milk (400 g)
- 1 cup brown sugar (200 g)
- 1/4 cup brown rice syrup (60 g)
- 2 tsp vanilla extract
- 1 tsp salt
- Chocolate Ganache
- 1 1/2 cups vegan chocolate chips (260 g)
- 50 ml (1.69 oz) vegan heavy cream (if you don’t have vegan cream make your own by adding a few drops of vinegar to the soy milk)
- Pinch of salt (optional)
- Finish
- – Gold leaf (optional)
Instructions
- Slice the tempeh to fit the size of your silicone mold, then slice each piece in half horizontally to create thinner rectangular slabs.
- Pan-fry gently in vegan butter over low heat until lightly golden.
- Add all caramel ingredients to the saucepan at once.
- Cook over medium heat, whisking constantly, until the mixture reaches 248°F, then remove from heat.
- For the ganache, gently heat the chocolate chips and vegan heavy cream together in a double boiler, stirring until fully melted and smooth.
- Assemble in the silicone mold: place tempeh, pour over caramel, and freeze until firm.
- Top with chocolate ganache and freeze again between layers for clean, sharp edges.
- Finish by topping with gold leaf just before serving.