Salted Tahini Caramel Walnut Bars Recipe

Name: Salted Tahini Caramel Walnut Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 1/3 cups Tahini; 1/4 cups Maple Syrup (can Sub Honey If Not Vegan); 2 Tablespoons Melted And Cooled Coconut Oil; 1 cup Coconut Flour; 1/4 cups Oat Flour (certified Gluten-free If Needed); 1 Tablespoon Flaxseed Meal; 1 teaspoon Sea Salt; FOR THE FILLING:; 16 whole Large Medjool Dates, Pitted And Soaked In Hot Water For 1 Hour; 1/4 cups Raw Walnuts; 2 Tablespoons Tahini; 1 teaspoon Vanilla Extract; 1/2 teaspoons Sea Salt; FOR THE CHOCOLATE TOPPING:; 3/4 cups Dark Chocolate Chips; 1 teaspoon Coconut Oil; 1/4 cups Crushed Walnuts For Garnish

Servings: persons

FOR THE CRUST:
1/3 cups Tahini
1/4 cups Maple Syrup (can Sub Honey If Not Vegan)
2 Tablespoons Melted And Cooled Coconut Oil
1 cup Coconut Flour
1/4 cups Oat Flour (certified Gluten-free If Needed)
1 Tablespoon Flaxseed Meal
1 teaspoon Sea Salt
FOR THE FILLING:
16 whole Large Medjool Dates, Pitted And Soaked In Hot Water For 1 Hour
1/4 cups Raw Walnuts
2 Tablespoons Tahini
1 teaspoon Vanilla Extract
1/2 teaspoons Sea Salt
FOR THE CHOCOLATE TOPPING:
3/4 cups Dark Chocolate Chips
1 teaspoon Coconut Oil
1/4 cups Crushed Walnuts For Garnish

1
Start by making the crust. In a medium bowl, whisk tahini, maple syrup, and melted coconut oil until combined. The mixture will likely tighten up because that's just how tahini is sometimes. It's okay, just keep moving forward.
2
Stir flours, flaxseed meal and salt in a separate bowl and then use your hands to work this into the wet ingredients. It's a good idea to rub your hands with just a little bit of oil or water before you mix the sticky dough to prevent it from caking onto your hands completely. Work the flours into the wet ingredients until completely incorporated.
3
Lightly grease an 8x8 baking dish with oil and press the crust into the bottom in an even layer. Refrigerate for 6-8 hours.
4
For the filling, in a high-powered blender or food processor, pulse dates, walnuts, and tahini until smooth. Add vanilla extract and sea salt, and pulse again to combine. Transfer this to the baking dish with the crust pressed into the bottom and spread it into an even layer. Refrigerate for 30 minutes.
5
For the chocolate topping, in a double-boiler or microwave safe bowl, melt chocolate chips with coconut oil until smooth. Pour over the date filling and tilt pan forward, backward, and sideways, alternating to cover the filling in a smooth layer. Sprinkle with roughly chopped walnuts and refrigerate until chocolate has set, about 1 hour.
6
When ready to cut into the bars, carefully run a knife along the perimeter of the baking dish to loosen bars from the edge of the dish. Poke knife into the center of the bars and cut through. The first couple of bars may crack and ooze the filling. That is okay, it's difficult to cut the chocolate in a smooth fashion. Divide bars into 4 columns each way and cut from there to yield 16 bars.
7
Refrigerate until ready to eat to prevent chocolate from melting. Store leftovers in the fridge for up to 1 month or in the freezer for up to 3 months. Enjoy!

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CRUST:, 1/3 cups Tahini, 1/4 cups Maple Syrup (can Sub Honey If Not Vegan), 2 Tablespoons Melted And Cooled Coconut Oil, and more.

Yes, Salted Tahini Caramel Walnut Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salted Tahini Caramel Walnut Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions