Salted Tahini Caramel Millionaire Bars (vegan and paleo)
User Reviews
4.9
Salted Tahini Caramel Millionaire Bars (vegan and paleo)
Description
These bars start with a shortbread base made from almond flour, melted coconut oil, maple syrup, vanilla, and salt, baked until it forms a crumbly, golden crust. The salted tahini caramel layer is prepared on the stove by gently heating tahini, maple syrup, coconut oil, vanilla, and sea salt until smooth, then poured over the cooled crust. After chilling to set the caramel, a chocolate layer made from chocolate chips and coconut oil is spread on top and finished with a sprinkle of sea salt.
The dessert offers a balance of flavors: the shortbread provides a buttery foundation, the tahini caramel adds rich, nutty saltiness, and the chocolate topping gives a bittersweet contrast. The combination results in a firm yet tender bar that holds together well when sliced.
Serve these bars chilled or at room temperature. They make a portable and indulgent snack or a sweet finish to a meal. The recipe emphasizes careful layering and chilling to achieve clean slices and a pleasing texture.
Notes suggest alternatives for almond flour such as hazelnut or gluten-free oat flour; using the latter might require adjusting the coconut oil for moisture. Baking the base separately and allowing it to cool before layering ensures proper texture and distinct layers.
Ingredients
- For the shortbread base:
- 1 ½ cups almond flour packed fine blanched, I use Bob’s Red Mill
- 3 tablespoons coconut oil melted
- 2 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- For the salted tahini caramel:
- 1/2 cup tahini
- 1/3 cup pure maple syrup
- 1/3 cup coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon salt sea salt
- For the chocolate layer:
- 3/4 cup chocolate chips dairy free if desired
- 1 tablespoon coconut oil
- sea salt fancy, for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper. It’s important to use an 8x8 inch as a 9x9 inch pan may be too big.
- In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to pan and use your fingers to evenly press down into the pan. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.
- Next make the salted tahini caramel: Add the tahini, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes, stirring frequently. Pour over the slightly cooled crust.
- Place in fridge for at least 30 minutes-1 hour to harden the caramel. It shouldn't take longer than this, but if you are impatient, just place in freezer for 15-20 minutes, this should speed up the process.
- After 30 minutes, make the chocolate layer: Add chocolate chips and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. If you prefer, you can also melt the chocolate and coconut oil in small saucepan over low heat.
- Pour over the caramel layer and tilt pan side-to-side to evenly distribute the melted chocolate. Place in fridge for an hour until chocolate is completely hardened and bars are cooled.
- Remove bars from pan, sprinkle with fancy sea salt and cut into 16 squares. Enjoy! Bars should be kept covered in the fridge until ready to serve.
Notes
- Hazelnut flour is a suitable substitute for almond flour in the shortbread base.
- Gluten-free oat flour can replace almond flour but may need extra melted coconut oil to maintain the right consistency.
- Chill each layer adequately before adding the next to maintain distinct layers and clean slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16squares
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 257cal | 13% |
| Carbohydrates | 16.8g | 6% |
| Protein | 4.3g | 9% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Fiber | 2.6g | 10% |
| Sugar | 11.9g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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