These layered bars are like the candy bars of your childhood, all grown up. Super sophisticated yet still familiar. Rich buttery shortbread (without the butter!) topped with creamy tahini caramel and a layer of dark chocolate. A final sprinkle of sweet crumbly halva takes it over the top. These also happen to be dairy, gluten and grain free. Halva is a flaky confection made from sesame and sugar. It translates literally to mean “sweet” or “sweetness” in Arabic… and these bars are pretty sweet, if I do say so myself!
Tahini Caramel Bars with Dark Chocolate and Halva
Description
These layered bars are like the candy bars of your childhood, all grown up. Super sophisticated yet still familiar. Rich buttery shortbread (without the butter!) topped with creamy tahini caramel and a layer of dark chocolate. A final sprinkle of sweet crumbly halva takes it over the top. These also happen to be dairy, gluten and grain free. Halva is a flaky confection made from sesame and sugar. It translates literally to mean “sweet” or “sweetness” in Arabic… and these bars are pretty sweet, if I do say so myself!
Ingredients
Shortbread Base
1/2 cup almond flour
1/2 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) halva crumbled
Instructions
- 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.
- 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 short bread, spreading out evenly. Set in the freezer to harden (1-2 hours)
- 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.
- 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.
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