Triple Chocolate Tahini Bars (Paleo, Vegan)

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

Chocolate is probably my favorite food group. I mean, it's so good it deserves to be its own food group! So it was a no-brainer to make a dessert recipe with layers and layers of chocolate.

These triple chocolate tahini bars have everything you could want:

• a chewy brownie base made with tahini, cacao and coconut flour
• topped with a gooey chocolate caramel consisting of tahini, dates and cacao
• and then a rich chocolate fudge topping made with dark chocolate and coconut cream

The best part about these chocolate tahini bars is that they're no bake! In addition, these bars are paleo, vegan and nut free. Meaning, there's no gluten, grains, dairy or refined sugar. These tahini chocolate bars are made with simple, whole food ingredients and come together easily.

Ingredients

Here's a list of what you need to make these vegan tahini bars:

• tahini
• maple syrup
• vanilla extract
• dates
• coconut flour
• cacao powder
• dark chocolate chips
• coconut cream
• salt

How to Make Triple Chocolate Tahini Bars

These bars are made layer by layer, starting with the brownie crust.

Brownie Crust

First, line an 8" x 4" loaf pan with foil or parchment paper.

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.

Chocolate Caramel

For the chocolate caramel, you'll need a food processor to blend the dates. But first, place the pitted dates in a bowl and heat a pot of water. Once hot, pour the water over the dates 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.

Fudge Topping

Lastly, make the fudge topping. All you need to do is melt the coconut cream and chocolate chips. Place these two ingredients in a small saucepan and melt on the stove top, over low heat. Once melted, pour the fudge topping over the caramel filling.

Place the bars in the fridge overnight to set. They need to be fully set in order to cut.

You can top them with sea salt (like I did) just before serving.

Storage

Keep these paleo tahini bars in the fridge or freezer. Place them in a baggie or sealed container for up to one week in the fridge, or one month in the freezer. I love them stored both ways!

More Recipes Using Tahini

• Chocolate Chip Tahini Cookies
• Mini Tahini Banana Muffins
• Vegan Cassava Flour Muffins
• Collagen Cookie Dough Bars

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