Tahini Caramel Slices
Prep time
Total time
Serves: 12-16 slices
  • Base:
  • 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
  • Tahini caramel:
  • 1 cup (250g) tahini
  • ½ cup (125ml) maple syrup
  • ¼ cup (60ml) coconut milk
  • Chocolate topping:
  • 150g dark vegan chocolate (70%)
  • 3-4 Tbsp (45-60ml) coconut milk
  • 1-2 Tbsp sesame seeds, for topping
  1. Line a 20cm square baking pan with parchment paper.
  2. 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.
  3. 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.
  4. 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.
Recipe by The Tasty K at https://thetastyk.com/2022/03/08/tahini-caramel-slices/