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Paleo Salted Caramel Tahini Almond Chocolate Bars
Gluten-Free, Grain-Free, Refined-Sugar-Free, Dairy-Free & Vegan
Servings: 16 people
Ingredients
Crust – Base Layer
- 1½ Cups Almond Flour
- 3 Tbsp Melted Coconut Oil
- 2 Tbsp Pure Maple Syrup
- ½ Tsp Vanilla Extract
- ¼ Tsp Salt
Salted Tahini Caramel Layer
- ½ Cup Tahini
- ¼ Cup Pure Maple Syrup
- ⅓ Cup Coconut Oil
- 1 Tsp Vanilla Extract
- ¼ Tsp Himalayan or Sea Salt
Chocolate Layer
- ¾ Cup Chocolate Chips Or make your own with Cocoa Powder!
- 1 Tbsp Coconut Oil
Garnish
- Himalayan or Sea Salt
Instructions
Crust – Base Layer
- Preheat oven to 350 degrees F. Oil an 8×8 inch square non-stick pan with coconut oil or oil of choice, or parchment paper.
- In a medium bowl combine all ingredients for the crust (almond flour, coconut oil, maple syrup, vanilla extract and salt). Mix together with a fork until it forms a crumb/dough texture.
- Add to the oiled 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 the Salted Caramel Tahini Layer.
Salted Tahini Caramel Layer
- Make the Salted Tahini Caramel Layer by adding all ingredients (tahini, maple syrup, coconut oil, vanilla extract and salt) to a medium pot and place over low heat for 2 minutes or so, stirring frequently.
- When well combined pour over the slightly cooled crust.
- Place in freezer for at least 30 minutes to fully harden the caramel.
Chocolate Layer
- After 30 minutes when the crust and Caramel layer have hardened, make the chocolate layer. Combine the Chocolate Chips and the coconut oil in a sauce man, and allow to melt completely.
- Pour the Chocolate over the caramel layer and evenly cover with chocolate.
- Place in fridge or freezer for chocolate to completely hardened, about 30 minutes to an hour.
- Remove bars from pan, sprinkle with Himalayan salt or sea salt and cut into squares.
- Keep bars covered in the fridge so they don't melt!
