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Irresistible Tahini Dessert Bars (Vegan & Paleo)
What’s Inside: These homemade tahini dessert bars are inspired by classic Twix chocolate bars, but made healthier! The nut-free shortbread crust is topped with naturally sweetened tahini caramel and a layer of dark chocolate. This recipe is dairy-free and Paleo, with an AIP option
Easy Tahini Dessert Bars will taste familiar…
Twix chocolate bars were one of my favorite candies as a kid, what’s not to love? It’s got all the texture and flavor (x2). But cut to growing up and growing food sensitivities, I couldn’t tell you the last time I even had one or registered one as food (hahah!) But alas, mama is only human, and suddenly had a craving for a shortbread cookie crust, sticky caramel center and smooth dark chocolate recently.
Get my roundup of over 25 Gluten-free Dairy-free desserts that blog readers love! Everything from paleo brownies made with squash to nut-free coffee cake.
When holidays or events creep up, homemade candy is just the activity I want and recently that’s what gave me the idea to whip this up. The result with these… a hit. When my husband even likes a dessert I make (Mr. “It’s good but could be sweeter”)… you know it’s extra special!
Because I’m operating with whatever’s in my pantry… I added a little twist of TAHINI. To be honest, I probably would have added it anyway because Bon Appetit posted these shortbread millionaire bars with Tahini which subliminally told me to. And, if you know me, tahini often works its way into my baking because it’s the best! But, by all means, use any nut/seed butter you love.
Prep + Storage Tips
- Using parchment paper in your loaf tin helps this not stick, so don’t skip out on that part.
- These will keep freshest stored in the freezer, but you could also store them in the fridge.
Whether you’re always making homemade holiday candy or this is your first Easter at home while social distancing… (I’m writing this in the time of COVID-19)… you will LOVE these and if you have some kiddos looking to get involved, take them up on the process.
More Ideas for Your Homemade Easter Basket
- Mint-chocolate Freezer Fudge (Paleo, Vegan)
- Carrot Cake Loaf (Paleo)
- AIP Coffee Cake (nut-free)
- Honey Tahini Tigernut Cookies (nut-free)
- Paleo, AIP Berry Crisp (use any fruit – fresh or frozen!) (nut-free)
PIN ME!
Yield: 8
Ingredients
Shortbread cookie crust:
- 1/2 cup tigernut flour
- 3 Tbsp avocado or melted coconut oil
- 2 Tbsp maple syrup
Tahini Caramel Filling:
- 5 soaked dates
- 1/4 cup tahini or tigernut butter for an AIP substitute
- ½ tsp Vanilla extract omit for AIP
- Pinch Sea salt
Topping:
- 1/3 cup chocolate chips or chopped dark chocolate 1/4 cup carob powder for AIP
- 1 Tbsp coconut oil or ghee coconut oil for AIP
- Flakey sea salt to top
Instructions:
- Soak pitted dates in boiling hot water for 20-30 minutes at least until soft.
- Preheat oven to 350F degrees. Line and lightly grease a 8-inch loaf pan with parchment paper, set aside.
- Mix all shortbread ingredients together until a smooth batter forms, press it evenly into the lined loaf pan in a single layer. Bake it for 11-12 minutes or until cooked, it may still be soft which is okay. Pop it into the freezer (carefully) when it’s out.
- Meanwhile, make the caramel filling by combining all ingredients in a food processor until smooth. Once the shortbread layer is cooled to handle, you can drizzle the filling and spread it over top with the back of a spoon, pop it into the freezer to set.
- Lastly, combine the chocolate and oil/ghee in a small saucepan (or you can zap in the microwave for 30 seconds). Melt the ingredients together until you have a smooth chocolate.
- Pour the melted chocolate over the filling of your bars and spread it evenly by moving your loaf tin around so it’s evenly distributed. Finish off with some flakey sea salt and let it finish setting in tthe freezer for 5 mins or so.
- Remove from the freezer and use parchment paper to remove the chocolate bars from the loaf tin. Using a serrated sharp knife, cut 8 pieces out.
- Serve/store in the fridge or freezer in a container or back in your loaf tin and covered with the parchment paper. Enjoy!
-Alison Marras
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21 comments
This is a favourite since last Christmas and I only really make it for special occasions. It is amazing. I made it again this weekend for an early family Christmas do, and accidentally read the recipe wrong and doubled the tahini. It still worked really well, and was still sweet, the layer of caramel was just thicker. I can’t get tigernut flour in my local supermarket any more, but almond meal worked just as well. This is the most successful sweet recipe I’ve found that caters for low sugar, gluten free and dairy free. They taste even more luxurious than a real Twix.
love that… a lux trix!
These are so flipping delicious and my ENTIRE family loves them – so much, that they want to hide them from other guests! GAME CHANGER!!!! Excellent masterpiece, Alison!
YASSS so stoked you lovee it!
Tried these today and they were soooooo good! I didn’t have tigernut flour, so I used almond + gf baking flour and it worked great!
Perfect, so glad you enjoyed them!
Love twix bars but not tried it this way. This sounds delicious and healthy too. Thanks for sharing.
I always struggle with what treats to make my paleo friends, but this looks like just the one! Thanks so much for sharing!
The perfect treat to help me get back on track.
I love Twix bars but they’re such a guilty indulgence for me! These sound great, so delicious and homemade and healthy too!
Oh, wow! These look really great – I love tahini, so I’m sure flavorful, too. Glad you could get yourself such a memorable and loved treat!
Deelicious! We all loved this recipe!! Paleo Tahini Twix Rock the casbah!! 🎉🎉👍🏻
oh heck yeeeees! so glad, Katrina!
These turned absolutely delicious, even my husband loved them and he isn’t usually a fan of “healthy” desserts! Thank you 🙂
YAY! Isn’t it fun? thanks, girl!
These have mine and my entire family’s stamp of approval! Easy to make and delicious! Nice to have a sweet treat that I can eat!
That makes me so happy! Love that everyone enjoyed it. xx
These turned out incredibly! I used almond flour and admittedly had to cook my shortbread longer/it was very bubbly in the oven but it settled down nicely in the freezer. Definitely a fan favorite!
So glad to hear it!! Thanks for sharing, Eileen!
I’m working in getti g some tigernuts flour but what can I use as a replacement in the meantime?
You can try almond flour!