Healthier Tahini Twix Bars (Vegan & Gluten-free!)
Ingredients
Base:
- 1 ⅔ cups (165g) fine blanched almond flour
- 1 tablespoon (8g) tapioca or corn starch
- 2 tablespoon (30ml) melted coconut oil
- 2 tablespoon (30ml) pure maple syrup
- ⅛ teaspoon salt
Salted Tahini Caramel:
- ½ cup (120ml) tahini
- 3 tablespoon (45ml) pure maple syrup
- 2 tablespoon (30g) packed dark brown sugar
- 2 tablespoon (28g) coconut oil
- ½ teaspoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Topping:
- 3 oz (85g) dark chocolate, finely chopped
- 2 teaspoon (10ml) coconut oil
- flaky sea salt (optional for topping)
Instructions
- Preheat the oven to 350 degrees F. Line an 8x8-inch square metal baking pan with parchment paper leaving a 2-inch overhang at each side and secure the sides down on the edge of the pan with ¾-inch binder clips.
- For the base, combine almond flour, tapioca or corn starch, coconut oil, maple syrup and salt in a large bowl and mix together evenly with a fork until it forms a nice dense crumb. Turn it out into the prepared pan and press it evenly into the base. Bake for 12-15 minutes. Transfer to a rack and let cool for at least 15 minutes.
- For the caramel, combine tahini, maple syrup, brown sugar, coconut oil, lemon juice, vanilla and salt in a medium saucepan and place over medium heat. Stir constantly until it begins to simmer gently and then continue to simmer for 30 seconds. Do not over-boil. Immediately pour it over the cooled crust and then refrigerate for at least 1 hour until firm.
- For the topping, melt chocolate with coconut oil in a microwave safe bowl and microwave on high power for 20 second increments, stirring in between until chocolate is completely melted and smooth. Pour it over the caramel layer and spread it out evenly. Sprinkle with sea salt flakes and then let refrigerate until set before cutting into bars. Store bars in the fridge in an airtight container.
