Description
These triple chocolate tahini bars have a chewy brownie base, creamy chocolate caramel filling and fudgy chocolate topping. This no bake recipe is paleo, vegan and nut free.
Ingredients
Scale
Brownie Crust
- 1/3 cup tahini
- 2 Tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup coconut flour (25g)
- 1/4 cup cacao powder (20g)
- 1/8 tsp salt
Chocolate Caramel
- 1 cup pitted dates (150g)
- 1/4 cup tahini
- 1/2 tsp vanilla extract
- 2 Tbsp cacao powder
Fudge Topping
- 1/3 cup coconut cream*
- 1/4 cup dark chocolate chips
Instructions
- 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.
Notes
For best results, please measure ingredients by weight when given.
*Just the cream from a can of full fat coconut milk or coconut cream