Chocolate Tahini Bars (Paleo, Vegan) (Edit recipe)

These chocolate tahini bars consist of a chewy brownie base that's topped with a chocolate caramel and then finished with a rich fudge topping. The brownie base and chocolate caramel are made with tahini and each layer is paleo, vegan and nut free.

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	150
Fat:	11 g
Carbohydrates:	9 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	45 mg
Fiber:	3 g
Sugars:	4 g
Calculated per serving.

by bakeitpaleo

View original recipe

Serves: 12

Ingredients

Brownie Crust

0.333 cup Tahini
2 Tbsp Pure Maple Syrup
0.5 tsp Pure Vanilla Extract
0.25 cup Coconut Flour, (25g)
0.25 cup Raw Cacao Powder, (20g)
0.125 tsp Salt

Chocolate Caramel

Fudge Topping

0.333 cup Coconut Cream, *
0.25 cup Dark Chocolate Chips

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line an 8" x 4" loaf pan with foil or parchment paper.
Make the brownie crust: In a large mixing bowl, combine the tahini, maple syrup and vanilla. Mix in the coconut flour, cacao powder and salt. The dough will be thick.
Press the brownie crust into the lined pan.
Make the chocolate caramel: Place the pitted dates in a bowl and heat a pot of water. Once hot, pour the water over the dates (fully submerging them) and let them soak for 5 minutes.
Remove the water from the dates, squeezing out as much of the moisture as possible. Add the dates to your food processor, along with the tahini, vanilla and cacao powder.
Blend the mixture, stopping every so often to scrape the sides, until you have a caramel paste.
Spread the caramel over the brownie crust.
Make the Fudge Topping: Place the coconut cream and dark chocolate in a small saucepan and melt on the stove top, over low heat. Once melted, pour the fudge topping over the caramel filling.
Put the bars in the fridge overnight to set. They need to be fully set in order to cut.
Storage: keep bars in an air-tight container or baggie in the fridge or freezer.