Salted Tahini Caramel Millionaire Bars (vegan and paleo)
Easy to make caramel millionaire bars with a shortbread cookie base, salted tahini caramel filling and topped with dairy free chocolate. Both vegan, gluten free and paleo!
For the shortbread base:
1 ½ cups packed fine blanched almond flour
3 tablespoons melted coconut oil
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 sea salt (we use pink Himalayan salt)
For the chocolate layer:
2 tablespoons of raw cacao
1 tablespoon coconut oil
1 tablespoon of coconut sugar
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 to harden the caramel.
After 30 minutes, make the chocolate layer: Add the cacao, coconut oil and coconut sugar to a small pan and gently melt over the heat, stirring all the time. 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 (optional) and cut into 16 squares. Enjoy!
Bars should be kept covered in the fridge until ready to serve.