Tahini Caramel Bar


This is a delicious healthy clean treat featuring some amazing superfoods!

Tahini Caramel bar:

½ cup hulled tahini
1 tbs mesquite
1/4 cup coconut nectar
¼ cup coconut butter
1 tsp vanilla extract
1/4 tsp Peruvian Pink Salt
2 tbs Cacao Nibs or crushed raw chocolate bar of choice
3 tbs caramelised buckinis
2 pitted Medjool dates, chopped into small pieces.

 Raw Chocolate Coating:

1 cup raw shredded Cacao Butter
1 cup raw Cacao Powder
3 tbs coconut nectar


Tahini caramel bar:


Blend all ingredients except for the cacao nibs, buckinis & dates in a high speed blender.
Pour the mixture into a small square glass dish lined with baking paper.
Smooth down the mixture with a spatula and place in the freezer for at least 30 minutes to set.
Remove from freezer and cut into bars.

Raw chocolate coating:


Set a bowl inside a saucepan of hot water.
Melt together the cacao butter in the bowl over low heat ensuring that it stays below 43 degrees Celsius.
Once melted whisk in the raw cacao powder & coconut nectar.
Take the bowl out of the saucepan to cool and continue to whisk this until the mixture starts to thicken.
Use a spoon to spread the raw chocolate over the top, sides and bottoms of each bar, then place back onto a clean piece of baking paper.
Place coated bars back in the freezer for at least 20 minutes before serving.

Submitted By:
Talisa @cacaonuts
Tahini Caramel Bar
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