Gluten-Free Tahini Millionaire Bars
These Gluten-Free Tahini Millionaire Bars are made with a shortbread crust, tahini and date caramel middle, and topped with chocolate! Vegan.
Servings 16
Calories 243kcal
Ingredients
Shortbread Crust
- 1 ½ cups (174g) almond flour
- ¼ teaspoon salt
- 1 tablespoon arrowroot starch or cornstarch
- 3 tablespoons coconut oil or vegan butter, melted and slightly cooled
- 2 tablespoons maple syrup or honey if not vegan
Tahini Date Caramel
- 1 cup Medjool dates pitted and halved
- ¼ teaspoon salt
- ¼ cup full fat coconut milk
- ¼ cup maple syrup
- ½ teaspoon pure vanilla extract
- ⅓ cup tahini well stirred
Dairy-Free Chocolate Ganache
- 7 ounces (about 1 ¼ cups) dairy-free chocolate chips
- ½ cup full fat coconut milk
- sesame seeds, for garnish optional
Instructions
Shortbread Crust
- Preheat oven to 350 degrees Fahrenheit. Line an 8x8 baking pan with parchment paper.
- In a large bowl, whisk together almond flour, salt, and arrowroot starch. Add coconut oil or vegan butter and maple syrup. Stir to combine until dough forms and all dry bits are incorporated (use your hands to squeeze together, if needed). Transfer dough to prepared pan. Press dough lightly into an even layer. Use an extra piece of parchment paper to help smooth it out.
- Bake for 10-13 minutes, until top starts to turn golden. Remove from oven and set aside.
Tahini Date Caramel
- While shortbread crust is baking, prepare your tahini date caramel. Place your dates, pitted and sliced, in a blender. Cover dates with hot water and allow to soak for 5-10 minutes.
- Drain dates and place them back into blender. Add remaining date caramel ingredients and blend on high until smooth. Add tahini and blend until incorporated.
- Store tahini date caramel in the refrigerator until shortbread crust has cooled. Once cool, spread the tahini date caramel on top the shortbread base. Place in the refrigerator for at least 20 minutes before adding the ganache layer.
Dairy-Free Chocolate Ganache
- While the bars chill, use a medium microwavable bowl and add chocolate chips and coconut milk. Microwave at 30 second intervals, stirring after each, until chocolate chips are almost completely melted. Stir until chocolate is smooth and has completely dissolved.
- Spread the chocolate ganache over the tahini date caramel layer. Sprinkle sesame seeds on top, if using. Chill in the refrigerator for 2-3 hours until set.
- When set, remove bars from pan using parchment flaps. Use a sharp knife to slice into squares. Store In an airtight container in the refrigerator or a cool, dark place.
Notes
Inspired by Bon Appetit's Tahini Billionaire Bars.
Nutrition
Calories: 243kcal | Carbohydrates: 24g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Sodium: 77mg | Potassium: 127mg | Fiber: 3g | Sugar: 17g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg