Golden Tahini Caramel Bars
These no bake, Golden Tahini Caramel Bars are a naturally sweetened, easy-to-make dessert or treat. They have a sunflower seed and coconut base and a filling made with dates and tahini.
Servings 16
Ingredients
Base Crust
- 1 cup rolled oats
- 1 cup sunflower seeds
- 1/2 cup desiccated coconut
- 1/2 cup dates, soaked 30 minutes and drained
- 3 tablespoons coconut oil, melted
Date Caramel Layer
- 1 1/2 cups dates, soaked 30 minutes and drained
- 1/2 cup tahini (sesame seed butter) or any nut butter
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
Chocolate Drizzle
- 1/2 cup chocolate chips
- 1 teaspoon coconut oil
Instructions
Base Crust
- Line a 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.In a food processor add oats, sunflower seeds and coconut and process until broken down and crumbly. Add melted coconut oil and process until well combined.Be careful not to over process as its nice to have texture variance and different sized “bits” in your bar bases.Scoop the base crust from the food processor into the lined pan and smooth out evenly with a spatula or the back of a spoon.
Date Caramel Layer
- Blend the dates with the tahini until smooth and creamy. Add in the coconut oil and vanilla and blend until you get a smooth paste.Spread over the top of the base crust and pop in the freezer for 1-2 hours.
Chocolate Drizzle
- Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.Once melted and smooth, drizzle the chocolate over your slice with a spoon or piping bag.Place back in the fridge to set for five minutes before sprinkling with coconut and/or sea salt or bee pollen.To serve, cut into 12-16 bars or slices depending on the size you prefer.Serve immediately, or keep in the fridge for up to 1 week or freezer for up to 3 months.