Spontaneously whipped up these Tahini Caramel Bars and they turned out absolutely amazing! Just look at those beautiful layers. In addition to being vegan they’re also gluten-free (yay) and ready in only 25 minutes. Possibly my favorite new easy dessert. Can’t ever go wrong with the combination of rich tahini, chocolate and nuts.
The base is made of a combination between coconut and almonds, sweetened with a bit of coconut sugar. For the caramel filling you’ll need a good quality tahini (I use Har Bracha), maple syrup and a bit of coconut milk. The chocolate ganache of these Tahini Caramel Bars is two simple ingredients: dark vegan chocolate and coconut milk, which creates a thick and smooth layer.
- 1 cup (60g) coconut flakes
- 1 cup (160g) blanched almonds
- 2 Tbsp (30ml) coconut oil, melted
- 1 Tbsp (15ml) maple syrup
- 1 Tbsp (11g) coconut sugar
- 1 cup (250g) tahini
- ½ cup (125ml) maple syrup
- ¼ cup (60ml) coconut milk
- 150g dark vegan chocolate (70%)
- 3-4 Tbsp (45-60ml) coconut milk
- 1-2 Tbsp sesame seeds, for topping
- Line a 20cm square baking pan with parchment paper.
- For the base, add the coconut and almonds to a food processor and pulse until you have crumbs. Add the remaining ingredients and pulse a few times until sticky. Transfer to the baking pan and use a spoon to press down evenly.
- For the caramel, simply whisk together all ingredients in a bowl. Depending on how liquid your tahini is in the first place you might have to add another 1-2 Tbsp of coconut milk. Pour the caramel over the base and even out. Place in the freezer.
- Melt the chocolate until smooth and take off the heat, then add in the coconut milk bit for bit, whisking constantly. It might be a bit lumpy at the beginning but will eventually smoothen out. Poor over the caramel and even out, then return to the freezer for 2-3 hours before cutting into slices. Store in the freezer for up to 2 weeks or keep in the fridge for softer slices.