Tahini pecan pie caramel bars:
Who doesn’t love a delicious homemade candy bar? These tahini pecan pie caramel bars are my new favorite candy bars to make at home. And what I love about them, is they are easy to create. And perfect for keeping a stash in your freezer at all times.
Ingredients you will need:
- Tahini (substitute any nut or seed butter)
- Raw pecans
- Medjool dates
- Coconut flour or almond flour
- Maple syrup
- Cinnamon
- Flaxseed meal
- Unsweetened toasted coconut
- Vanilla extract
- Salt
- Chocolate chips or chocolate of choice
- Coconut oil
How to prepare the shortbread crust:
Add all the ingredients except the reserved date water to a bowl and mix. And if the crust is too dry, add 1 Tbsp at a time of the date water. Add to a lined 4×6 baking dish (I used parchment paper) and spread into an even layer. You can use an 8×8 baking dish too. But I have found that the smaller baking dish, yields thicker layers.
Are there any substitutes for the flours used in the shortbread crust?
Another option I would suggest for a no bake flour, Tigernut flour. But if you use any other type of flours, such as all-purpose flours, I would bake the crust for 10 minutes on 350°F. Because it doesn’t taste as good in no bake desserts.
Making the tahini pecan pie caramel filling:
Add all the ingredients to a food processor and process until you get a smooth and creamy consistency. And if you don’t have a food processor you can blend in a high powered blender. But make sure your medjool dates are nice and soft, so that your machine doesn’t have to work extra hard. And spread the filling on top of the shortbread crust, creating an even layer.
And freeze for at least 4 hours but I highly recommend freezing overnight to allow it all to set better.
What if I don’t like tahini?
Feel free to substitute with whatever type of nut or seed butter you like. Cashew butter would be my suggestions for a substitute. But I will warn you, it may not taste the same way these do. And so please keep that in mind if changing any of the ingredients in this recipe.
Forming the candy bars:
Once the candy bars have sat in the freezer overnight, remove the mixture from the baking dish, and slice into desired size candy bars. But you can also make these into bite size candy bars too, which will yield a lot more.
Chocolate coating:
Melt chocolate of choice with coconut oil. And place candy bar on a fork and dip each candy bar into the melted chocolate. And using a fork tap off the excess chocolate, place on parchment paper, and sprinkle salt on top of each one. Freeze or refrigerate for at least 10 minutes to let the chocolate set.
How to store:
I like to store in an airtight container in the freezer. And when I want to enjoy one, I just take out and devour!
Check out these other candy recipes:
Salted Macadamia Tahini Caramel Fudge Bars
Tahini Pecan Pie Caramel Candy Bars
Ingredients
Shortbread Crust:
- 1/4 cup coconut flour
- 1 1/3 cup almond flour
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 cup melted coconut oil
- Optional: 2 Tbsp reserved date water from soaking dates or water
Tahini Pecan Pie Caramel Filling:
- 1 cup soaked medjool dates I soak mine overnight but you can soak until the dates are softened
- 1 cup raw pecans
- 1/2 tsp cinnamon
- 1/2 cup tahini
- 2 tsp vanilla extract
- 1/4 cup flaxseed meal
- 1/4 tsp salt
- 2 Tbsp melted coconut oil
Chocolate Layer:
- 1 1/2 cups chocolate chips of choice or any type of chocolate you like
- 1 tsp coconut oil
Instructions
Shortbread Crust Instructions:
- Add all ingredients (except reserved date water) to a small bowl and mix until all ingredients are incorporated
- If the batter is too thick add 1 Tbsp at a time of the reserved date water until you get a sticky, easy to spread consistency
- Spread the shortbread crust into a lined 4x6 or 8x8 baking dish
- Refrigerate while you prep the tahini pecan pie caramel filling
Tahini Pecan Pie Caramel Filling Instructions:
- Add all ingredients to food processor and process until you get a smooth creamy consistency, wiping down the sides throughout
- Spread all over the top of the shortbread crust, creating an even layer
- Freeze for at least 4 hours, but works best when frozen overnight
Chocolate layer Instructions:
- Remove from freezer
- Slice into desired candy bar sizes or you can do bite size bites
- Melt chocolate with coconut oil
- Using a fork, dip each candy bar in the melted chocolate and tap off excess chocolate
- Add to a lined cookie sheet (I used parchment paper)
- Optional: sprinkle some flaky salt on top
- Place in the refrigerator for a few minutes too allow the chocolate to set
- And keep stored in the freezer