Salted Tahini Shortbread Bars (Edit recipe)

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Whenever I make these Salted Tahini Shortbread Bars, my husband always asks WHY we don't have a batch in our freezer at all times - they're just so dang good! While you can use any nut or seed butter that you love, tahini just adds a little extra something in the flavor department that I can't get enough of. Top them off with a chocolate layer (which pairs so well with tahini, by the way) and a sprinkle of Maldon salt. I know y'all will love these as much as we do!

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Original recipe

PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

17

Serves: 9

Ingredients

Shortbread Crust

2 cups Almond Flour
0.25 cup Coconut Flour
0.5 cup Pure Maple Syrup
0.333 cup Coconut Oil, melted
1 tsp Pure Vanilla Extract
0.25 tsp Salt

Tahini Layer

0.75 cup Tahini, can sub for nut/seed butter of choice
0.25 cup Pure Maple Syrup
0.25 cup Coconut Oil
1 tsp Vanilla Extract
0.25 tsp Salt

Chocolate Layer

1 cup Dark Chocolate Chips
2 Tbsp Coconut Oil
1 pinch Maldon Sea Salt Flakes, for topping

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Process

Cook Mode

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

Preheat oven to 350 degrees. Line an 8x8 (or similar) baking sheet with parchment paper, and set aside.
Add all of the crust ingredients to a bowl, and mix together completely. Pour into the bottom of your pan, and use your fingers to press into an even layer.
Bake crust for 15-20 minutes, until beginning to brown. Allow to cool on countertop.
Add all of the tahini layer ingredients to a small sauce pan over medium heat. Heat for a few minutes, until completely melted and incorporated. Pour over crust, and place in the freezer for at least 30 minutes, until set.
Melt chocolate chips and coconut oil in the microwave in 30-second increments, stirring until smooth. Pour over the tahini layer, and smooth with a spatula.
Place pan in the freezer until set, at least an hour.
Cut into 9 (or more) squares and sprinkle with flaky Maldon sea salt. Enjoy! *I recommend storing extras in the fridge or freezer*

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	568
Fat:	45 g
Carbohydrates:	34 g
Protein:	10 g
Cholesterol:	0 g
Sodium:	208 mg
Fiber:	6 g
Sugars:	22 g
Sugar Alcohol:	0 g
Calculated per serving.