Image credit: Maurizio Rasti
I did a thing guys! Millionaire bars that are no bake, salted and made with better-for-you ingredients, including my fav – tahini!
These bars are made with a base of coconut flour and tapioca, which makes for the perfect shortbread texture once chilled. The filling is a combination of tahini, coconut butter, and a liquid sweetener, and the top layer is quite literally just chocolate chips melted down. And you can’t forget those Maldon sea salt flakes to finish it off. Because, what would Salted Tahini Millionaire bars be without a good sprinkle of sea salt?
Images shot by – Maurizio Rasti
If you have allergies or dietary restrictions, fear not, I gotcha! These bars are:
- Paleo
- Vegan
- Nut Free
- Dairy Free
- Soy Free
- No Bake
- Gluten Free
- Grain Free
- Refined sugar free
Did you know? Millionaire Bars are actually called Caramel Slice in Australia and NZ. I used to loooove a good caramel slice from the local bakery, oh boy did that always hit the spot. And for all my American peeps, Millionaire bars are referred to as Twix. But, let’s not tell anyone that, because they bad boys deserve their own time in the limelight. BUT if you do want to check out a healthy Twix bar recipe, view it here – Tahini Twix Bars.
Salted Tahini Millionaire Bars
Course: DessertDifficulty: Easy8
bars30
minutes30
minutesSalted Tahini Millionaire Bars made with better for you ingredients. Make these during #quarantine for a healthified version of your favorite treat.
Ingredients
- BASE
1/3 cup coconut flour, packed
1/3 cup tapioca flour or arrowroot
1/4 cup coconut oil, melted
1/4 cup maple syrup
- TAHINI CARAMEL
1/3 cup tahini
1/4 cup maple syrup
1 tsp vanilla extract
2 tbsp coconut butter, melted
1/2 tsp fine sea salt
- CHOCOLATE TOP
1/3 cup dark chocolate chips
1 tsp coconut oil
Maldon Sea Salt
Directions
- Line a bread loaf tin with cling film allowing enough to hang over the edge so you can easily remove your bars at the end. Set aside.
- In a medium bowl mix together the coconut and tapioca flours. Add in the melted coconut oil and maple syrup. Stir well to achieve a dough.
- Transfer dough to the loaf tin, press into the tin ensuring the base is level and smooth. Place in the fridge while you make the caramel layer.
- In a medium bowl stir together your maple syrup and tahini until it starts to get thick. Add in the vanilla, coconut butter and sea salt. Stir until combined and you have a thick caramel consistency 1-2 mins.
- Transfer caramel to the loaf tin, spreading and pressing it down to ensure it’s level. Using slightly wet hands will ensure the caramel doesnt stick to your fingers. Place into the freezer to set while you melt down your chocolate.
- Using a double boiler method. Add your chocolate chips to a small glass bowl and gently melt down while sitting over boiling water. Once melted, add in your coconut oil, stir well.
- Let the chocolate cool slightly before pouring over the tahini layer. Sprinkle with sea salt if using and score the top into 8 slices before returning to the freezer. This will ensure the bars don’t crack when you eventually cut into them.
- After 10 minutes, check on your bars and score the same marks again. Chill for a further 10 minutes before removing from the freezer.
- Gently pull on the cling film to remove from the loaf tin. Cut through the score marks you made earlier, 8 even slices.
- Enjoy and store any leftovers in a Tupperware container in the fridge for up to 1 week.
Notes
- Store bought coconut butter will yield a smoother caramel. If you’re a babe on a budget,make yor own coconut butter by blending up a bag of unsweteened coconut flakes in a blender until you reach a butter consistency.
