Coconut Caramel Tahini Chocolate Bars

(4)
"I’ve been working on a nut-free version of my coconut caramel slice, and this is it! Since peanuts are technically a legume, I guess it’s technically nut-free... but not really. So, just because I love you guys I simply *must* try this recipe one more time (with tahini) to give you all the options for a nut-free, decadent caramel slice. .I’m heading over to @thesourceberwick today to stock up on ingredients and try their new shampoo bars- so excited! Have you tried using zero-waste shampoo bars? Thoughts? What do you use for conditioner? I’ve heard vinegar is great...?"
-- @panaceas_pantry
Jump to Section
  • Recipe Card

Recipe Card

ingredients

  • Caramel Layer
  • 2 cups Medjool dates, pitted
  • 1/2 cup hulled tahini OR peanut butter if tolerated
  • 1/4 cup rice malt syrup
  • 1/2 teaspoon salt
  • 1/4 coconut condensed milk
  • Chocolate Top
  • 3 1/2 ounces vegan dark chocolate
  • 1 tablespoon coconut condensed milk

Method

  • Step 1

    Add flax meal, coconut, cacao and salt to a high-speed food processor. Pulse until combined. Add dates and 2 Tbsp rice malt, and pulse to form a sticky base. Add more rice malt is needed.

  • Step 2

    Press mixture into the base of a cake tin (I used a 15cm square one)

  • Step 3

    Add all caramel ingredients to a high-speed blender, and blend until very smooth. You will need to scrape the sides at least one.

  • Step 4

    Pour over your base layer, smooth with a hot spoon, and set in the freezer while you make the choc top.

  • Step 5

    Add chocolate and coconut condensed milk to a heat-proof bowl and melt over a pop of simmering water. Once melted pour onto of caramel base.

  • Step 6

    Allow to set in the freezer for at least 4 hours. To serve, remove from freezer and cake tin. Use a very hot knife to slice into desired serves. Store in an air-tight container.