Looking for a bar recipe that mixes several different textures and flavors? Perhaps where you can buy nearly all the ingredients in one place? Look no further! Our Caramel Sea Salt Tahini Bars have a shortbread, almost pie crust base with a gooey homemade “caramel” center and crispy dark chocolate top.
We purchased nearly everything at Thrivemarket.com. (If you don’t know about Thrive Market, it’s basically a one-stop-shop online retailer for discounted healthy items). Both their app and site are beautiful. The easy to navigate site breaks ingredients up into categories, if you like shopping that way. Whether you’re keto, paleo or vegan, just select the appropriate filter and you’ll only see those ingredients. What we love most (aside from the variety and saving money) are the free gifts you get with every order. Our free gift of sesame butter inspired this incredible Caramel Sea Salt Tahini Bar recipe. Regular tahini is often bitter. But this special variety came mildly sweet with the tiniest hint of rosemary.
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The Thrive Ingredients for our Caramel Sea Salt Tahini Bars
These are brands we use all the time in multiple recipes. Thrive just always seems to have the best prices! If you make any of our 131 Blog recipes, you’ll definitely use all of these ingredients again. (Check out the links at the end to other sweet treat recipes using these ingredients). And for hundreds of more recipes, check out 131Method.com.
Caramel Sea Salt Tahini Bars
Yield: 25 servings
Serving Size: 1 square
Prep Time: 10 min
Cook Time: 20 min
1¼ cups almond flour
⅓cup Swerve Sweetener Confectioners
3 tablespoons coconut flour
2 tablespoons vanilla bean ghee (or coconut oil)
½ cup sesame butter
½ cup Lakanto Monk Fruit Syrup
¼ cup butter flavored coconut oil
1 teaspoon vanilla extract
CHOCOLATE TOP LAYER:
¾ CUP Lily’s sugar-free chocolate chips
2 teaspoons coconut oil buttery flavor
Pinch sea salt
- Heat oven to 350° Line an 8-by-8-inch pan with parchment paper. To make the base, add all base ingredients to a bowl and stir until a dough forms. Press into pan and poke several holes into the top using a fork. Bake for 15 minutes, or until the crust is set and edges look lightly browned. Remove and cool for 20 minutes.
- Add the caramel center ingredients to a small saucepan and heat over medium, stirring for 3 minutes. Pour over the base. Freeze for 1 hour.
- Melt the chocolate top layer ingredients in a small saucepan. Pour over the caramel layer. Sprinkle with sea salt. As soon as the chocolate starts to set, cut into 25 squares. (If you wait and the chocolate becomes fully hardened, the chocolate will crack when you cut it).
- Chill again in the freezer for 15 minutes before serving. Store in refrigerator.
Nutrition Information (less sugar alcohols which have no sugar impact):
Calories: 117| Protein: 3g | Fat: 10g | Carbs: 6g | Fiber: 2g | Net Carbs: 4g
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