Ingredients
Units
Scale
- 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
Instructions
- 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 for 30 minutes.
- 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.
