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Salted Tahini Caramel Millionaire Bars (Vegan & Paleo) Recipe

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4.4 from 12 reviews

These Salted Tahini Caramel Millionaire Bars are a deliciously indulgent yet healthy treat featuring a buttery almond flour shortbread base, a rich salted tahini caramel filling, and a smooth dairy-free chocolate topping. Perfectly vegan, paleo, and gluten-free, they combine the flavors of sweet caramel and salty tahini with a luscious chocolate finish, making an irresistible dessert for any occasion.

Ingredients

Shortbread Base

  • 1 ½ cups packed fine blanched almond flour (e.g., Bob’s Red Mill)
  • 3 tablespoons melted coconut oil
  • 2 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Salted Tahini Caramel

  • ½ cup tahini
  • ⅓ cup pure maple syrup
  • ⅓ cup coconut oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt

Chocolate Layer

  • ¾ cup dairy-free chocolate chips (or regular if preferred)
  • 1 tablespoon coconut oil
  • Fancy sea salt, for sprinkling on top

Instructions

  1. Prepare Shortbread Base: Preheat your oven to 350°F (175°C) and line an 8×8 inch square pan with parchment paper. In a medium bowl, combine the almond flour, melted coconut oil, maple syrup, vanilla extract, and salt. Mix well with a fork until a thick, crumbly dough forms. Press the mixture evenly into the pan using your fingers. Bake for 10 minutes, then remove and allow the crust to cool for 10 minutes before adding the caramel.
  2. Make Salted Tahini Caramel: In a medium pot over medium-low heat, add the tahini, maple syrup, coconut oil, vanilla extract, and sea salt. Stir frequently for about 2 minutes until the mixture is well combined and slightly warmed. Pour the caramel evenly over the cooled shortbread base.
  3. Chill Caramel Layer: Place the pan in the refrigerator for at least 30 minutes to 1 hour to let the caramel harden. To speed this up, you can place it in the freezer for 15-20 minutes.
  4. Prepare Chocolate Layer: Combine the chocolate chips and coconut oil in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until the chocolate is fully melted. Alternatively, melt them together gently over low heat in a small saucepan.
  5. Assemble and Chill: Pour the melted chocolate over the caramel layer and tilt the pan to distribute it evenly. Place the bars in the refrigerator for an hour or until the chocolate hardens completely.
  6. Finish and Serve: Remove the bars from the pan using the parchment paper edges. Sprinkle the top with fancy sea salt. Cut into 16 squares and enjoy. Store the bars covered in the fridge until ready to serve.

Notes

  • Use an 8×8 inch pan for the correct thickness; a larger pan will result in thinner bars.
  • If you want to speed up the caramel setting process, freezing for 15-20 minutes works well.
  • The bars are best stored in the refrigerator to keep the layers firm.
  • Use dairy-free chocolate chips to keep the bars vegan and paleo.
  • Sprinkling sea salt on top adds a nice contrast to the sweet caramel and chocolate.
  • Ensure chocolate is melted gently to avoid burning or seizing.

Find it online: https://cookedbysarah.com/salted-tahini-caramel-millionaire-bars-vegan-and-paleo-recipe/