Tahini Caramel Slice
This tahini caramel slice is a real crowd pleaser and a slightly healthier take on a millionaire shortbread. It is no bake and I think it is my favourite vegan sweet snack. They are really gooey and so one to be kept in the fridge until served.
This recipe was inspired by Leith’s cooking from their nutrition in culinary practice course.
Ingredients
Base:
150g almonds
120g pitted dates
1 1/2 tbsp almond butter
1/2 tsp vanilla bean paste
pinch of salt
Tahini caramel filling:
70g coconut oil
110 g tahini
130g maple syrup
Chocolate topping:
150 g coconut oil
4 tbsp cacao powder
3 tbsp maple syrup
Method
Line a 20 cm square tin with baking paper.
Place the almonds, almond butter, dates, vanilla paste and salt in a food processor and blitz until fine and the mixture starts to stick together.
Spoon your mixture into the lined tin and press down until compact and even.
To make the tahini caramel melt the coconut oil, then stir in the tahini and maple syrup. If the mixture starts to split add a splash of boiling water. Pour on top of your base and then pop the tin in the freezer and leave for 20 minutes until set (or fridge but this will take longer).
Melt the coconut oil for the topping and then stir in the cacao and maple syrup and allow to cool for a few minutes. Once the tahini caramel has set pour over your chocolate topping and return to the fridge or freezer to set.
You can then slice into squares but keep in the fridge to avoid it melting.
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