Tahini Caramel Bars by Coco et Sel

Danielle Michaan of Coco et Sel elevates every recipe she creates by using the most incredible ingredients that she expertly sources. She is our type of girl- obsessed with food and committed to finding the best of the best! Her love of chocolate and salt are definitely showcased in this recipe, which is so good that we insisted on sharing it with all of you. These Caramel Bars topped with Dark Chocolate and Halvah are like the most heavenly, healthy Twix bars you will ever taste. They are SO insanely delicious and the perfect “something sweet” to satisfy your craving.

Ingredients

Shortbread Base

3/4 cup almond flour

1/4 cup coconut flour 

1/3 cup coconut oil, melted

1/2 tsp vanilla extract

3 tablespoon maple syrup

Tahini Caramel Layer

1/2 cup (128 grams) tahini 

1/4 cup coconut oil 

1/2 tsp vanilla extract

1/4 cup maple syrup

pinch sea salt

Chocolate Layer

1/2 cup chocolate chips or chopped dark chocolate  

1 teaspoon cacao butter or coconut oil 

flaky sea salt

1/4 cup (2 oz) halvah crumbled

Directions

1. Preheat the oven to 350 degrees F. Grease and line a loaf pan with parchment paper allowing the access to fall over the sides. In a large bowl combine almond and coconut flour with melted coconut oil, maple syrup and vanilla. Pack down shortbread mixture into the pan using a silicone spatula. Bake for about 12 minutes, or until starting to turn golden brown. Remove and let cool while you make the caramel. 

2. Combine tahini, coconut oil, vanilla, maple syrup and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes. Allow to  cool for about 10-15 minutes. Pour the caramel sauce over the shortbread, spreading out evenly. Set in the freezer to harden (1-2 hours) 

3. Add the chocolate and cacao butter or coconut oil into a small heat safe bowl over a pot of simmering water. Mix until the chocolate has melted and remove from heat.  Remove the cookie caramel layer from the freezer and pour the chocolate over the stop, spreading out evenly. Sprinkle with halvah and flaky salt. Return to the freezer for 5-10 minutes. 

4.  Once chilled, remove the mold from the pan by pulling on the sides of the parchment paper. Lay on a cutting board and cut into bars or bites. Store in an airtight container in the refrigerator or freezer.

Find more of Danielle’s delicious recipes and gorgeous lifestyle inspiration on her blog, Coco et Sel.