Salted Tahini Caramel Millionaire Bars (vegan + paleo)

caramel millionaire bars on parchment paper with a title underneath

I’m simply getting house from a good looking trip to New Mexico to talk over with my Mom and Grandma. Per same old, I at all times go away feeling impressed and filled with recipe concepts for you as each are exceptional chefs. If you haven’t, ensure that to take a look at my mother’s Puerto Rican rice & beans and my Grandma’s butternut squash green chile chicken soup. Oh and her bread — you should make it!

overhead shot of caramel millionaire bars on parchment paper topped with sea salt

As we head into baking season (which to me it mainly all fall & winter), I at all times suggest taking a least one weekend to loosen up for your softest PJ’s, make your self a good cup of coffee or tea, throw on a excellent sit back playlist (this is one of my favorites to jam to).

Perhaps even throw on that hilarious Martha and Snoop TV display and bake your middle out.

caramel millionaire bars topped with sea salt on parchment paper

Don’t worry, we’re gonna drop it like it’s freaking scorching this 12 months (hello again snoop) and bake the most productive treats on the block, for the place of job, or to deliver to your family Christmas birthday celebration. I’m feeling the wish to kick it up a notch with some old-fashioned AK recipes that contain actual butter (BROWN IT BABY) & sugar — the vacations are all about treatin’ yoself finally.

Of path, I also need to bear in mind of handing over you more fit grain loose/gluten unfastened/dairy loose recipe that will are compatible into nearly any person’s vitamin purpose I’m a pleasing blogger like that.

Which is strictly why we’re starting with these SALTED CARAMEL TAHINI MILLIONAIRE BARS. They’re paleo-friendly, vegan and gluten unfastened. They also involve chocolate AKA my life blood.

caramel millionaire bars topped with sea salt on parchment paper

What are the ingredients in those vegan caramel millionaire bars? Only three very simple layers involved:

The salted caramel millionaire bars get started with a shortbread base made of almond flour, coconut oil, maple syrup, vanilla and salt. It’s easy — just mix it in combination, press into a pan and bake for 10 mins! Oh lala! You’re making magic.

The filling manufactured from a very simple salted tahini caramel and dang is it GOOD. Actually, I think I’d love to live in this caramel thanks very a lot. To make the caramel, all you must do upload tahini, natural maple syrup, coconut oil, vanilla and sea salt to a small pot and position over low heat for a minute.

By the best way, tahini is solely floor sesame seeds and in my opinion I to find it slightly addicting. Check out my different tahini recipes here.

caramel millionaire bars next to a dish of sea salt and a bag of mini chocolate chips

caramel millionaire bars next to a bag of mini chocolate chips

The most sensible layer is produced from melted Enjoy Life chocolate chips. I like Enjoy Life chocolate chips because they’re no longer best dairy free, but in addition soy unfastened and nut unfastened. They’re scrumptious too! Any kind of Enjoy Life chocolate chips will work in this recipe. I most often purchase them at Whole Foods, but you can take a look at their retailer locator here to peer the place they’re offered close to you.

caramel millionaire bars topped with sea salt on parchment paper

I hope you get a chance to try this these caramel millionaire bars out ASAP. I know you’re going to like them! Be sure to price the recipe and leave a remark under in case you check out them — and don’t forget to tag #ambitiouskitchen on Instagram! xo.

More vegan dessert recipes to try:

Vegan Banana Bread Cinnamon Rolls

Vegan Paleo No Bake Cookie Dough Cups

Flourless Chocolate Chip Chickpea Blondies

Homemade Healthy Peanut Butter Cups

4-Ingredient Chocolate & Peanut Butter Freezer Fudge

Salted Tahini Caramel Millionaire Bars (vegan and paleo)

4.86 from 69 votes

Prep Time 45 mins

Cook Time 10 mins

Total Time 55 mins

Easy to make caramel millionaire bars with a shortbread cookie base, salted tahini caramel filling and topped with dairy free chocolate. Both vegan, gluten loose and paleo!

  • For the shortbread base:
  • 1 ½ cups packed positive blanched almond flour (I exploit Bob’s Red Mill)
  • 3 tablespoons melted coconut oil
  • 2 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • For the salted tahini caramel:
  • 1/2 cup tahini
  • 1/3 cup natural maple syrup
  • 1/3 cup coconut oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • For the chocolate layer:
  • 3/4 cup Enjoy Life chocolate chips (can use mini or dark)
  • 1 tablespoon coconut oil
  • Fancy sea salt, for sprinkling on most sensible
  1. Preheat oven to 350 levels F. Line an 8x8 inch sq. pan with parchment paper. It’s necessary to use an 8x8 inch as a 9x9 inch pan is also too giant.

  2. In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix along with a fork till it forms a pleasant thick crumb texture. Add to pan and use your hands to calmly press down into the pan. Bake for 10 mins. Allow crust to cool for 10 mins prior to adding caramel.

  3. Next make the salted tahini caramel: Add the tahini, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and position over medium-low warmth for approximately 2 minutes, stirring regularly. Pour over the rather cooled crust.

  4. Place in fridge for at least 30 minutes-1 hour to harden the caramel. It should not take longer than this, however in case you are impatient, just place in freezer for 15-20 mins, this must accelerate the method.

  5. After 30 minutes, make the chocolate layer: Add Enjoy Life chocolate chips and coconut oil to a microwave protected bowl and microwave on top in 30 2nd increments, stirring in between till chocolate is totally melted. If you prefer, you'll be able to additionally melt the chocolate and coconut oil in small saucepan over low warmth. 

  6. Pour over the caramel layer and tilt pan side-to-side to calmly distribute the melted chocolate. Place in fridge for an hour until chocolate is totally hardened and bars are cooled.

  7. Remove bars from pan, sprinkle with fancy sea salt and lower into 16 squares. Enjoy! Bars must be stored coated in the refrigerator till able to serve.

If you do not need to make use of almond flour, I recommend hazelnut flour. You may additionally gluten loose oat flour rather than the almond flour, even supposing it's possible you'll need to add a little extra melted coconut oil so that it feels wet.

Nutrition

Servings: 16 squares

Serving size: 1 bar

Calories: 257kcal

Fat: 21g

Saturated fats: 10g

Carbohydrates: 16.8g

Fiber: 2.6g

Sugar: 11.9g

Protein: 4.3g

This recipe is backed through Enjoy Life. I like their chocolate merchandise and extremely suggest them! All recipes, textual content and reviews are my own. Thanks for supporting AK and the manufacturers that assist in making this site imaginable.

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