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Paleo Salted Caramel Tahini Almond Chocolate Bars

Paleo Salted Caramel Tahini Almond Chocolate Bars

Gluten-Free, Grain-Free, Refined-Sugar-Free, Dairy-Free & Vegan
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: Dessert
Servings: 16 people
Author: Alyx Braunius

Ingredients

Crust – Base Layer

  • Cups Almond Flour
  • 3 Tbsp Melted Coconut Oil
  • Tbsp Pure Maple Syrup
  • ½ Tsp  Vanilla Extract
  • ¼  Tsp Salt

Salted Tahini Caramel Layer

  • ½ Cup Tahini
  • ¼ Cup  Pure Maple Syrup
  • 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 flourcoconut 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 oilvanilla 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!
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