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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