Salted Tahini Caramel Slice
This salted caramel tahini slice is one of my all-time faves — and I’ve just recently rediscovered it! I forgot how good it is. The combo of tahini, sweet caramel, and a rich dark chocolate topping is next level. It’s indulgent but wholesome at the same time — perfect for an afternoon treat or to keep in the fridge for a little sweet pick-me-up.
This recipe is inspired by Ambitious Kitchen’s Salted Tahini Caramel Millionaire Bars, which I absolutely love.
Salted Tahini Caramel Slice
Gluten free, dairy free, egg free
Ingredients:
Base
1 ½ cups almond meal
3 tablespoons coconut oil
1 tablespoon honey
1 teaspoon vanilla extract
Pinch of salt
Filling
½ cup tahini
3 tablespoons coconut oil (melted)
3 tablespoons honey
2 tablespoons coconut cream
½ teaspoon vanilla extract
¼ teaspoon salt
1 ½ teaspoons gelatin
Topping
80g dark chocolate
1 tablespoon coconut oil
Instructions:
Preheat your oven to 180°C and line a small baking dish (around 20cm x 15cm) with baking paper.
Mix all the base ingredients together in a bowl or food processor until the mixture comes together. Press it firmly into the prepared dish and bake for 10 minutes. Let it cool for 10 minutes before adding the caramel layer.
In a medium saucepan, whisk together the tahini, melted coconut oil, honey, coconut cream, vanilla, and salt until smooth. Sprinkle the gelatin evenly over the surface, then heat gently while stirring until the gelatin has dissolved. Pour over the cooled base and refrigerate until firm (about 30–60 minutes).
Melt the dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir through the coconut oil until smooth, then pour over the caramel layer, spreading evenly with a spatula.
Pop in the fridge for another 30 minutes or until set. Slice into squares and enjoy!
Notes:
You can also make these with peanut butter or even a mix of tahini and peanut butter for a little twist.
They store in the fridge for up to a week (if they last that long!) or freeze for up to three months.
