In terms of ingredients, these Tahini Caramel Slices are pretty straight forward, using commonly-available pantry staples. The base is made of a combination of coconut and almonds, sweetened with a touch of coconut sugar. For the caramel filling you’ll need a good quality tahini, maple syrup and a bit of coconut milk, which will create a smooth, rich layer. The chocolate ganache of these Tahini Caramel Bars is made of two simple ingredients: dark vegan chocolate and coconut milk (which creates a silky smooth ganache).

Tahini Caramel Slices

Prep Time 25 mins

Total Time 25 mins

Serves 12-16 slices 1x

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Ingredients

Units USM Scale 1x2x3x

• Base:
• 1 cup coconut flakes
• 1 cup blanched almonds
• 2 Tbsp coconut oil, melted
• 1 Tbsp maple syrup
• 1 Tbsp coconut sugar

 

• Tahini caramel:
• 1 cup tahini
• 1/2 cup maple syrup
• 1/4 cup coconut milk

 

• Chocolate topping:
• 5.2 oz dark vegan chocolate (70%)
• 3–4 Tbsp coconut milk
• 1–2 Tbsp sesame seeds, for topping
• dash of sea salt, for topping

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Instructions

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 for 30 minutes.
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, add toppings and 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.