Paleo Coconut Tahini Caramel Magic Bars!!
A cross between a girl scout samoa cookie and a magic cookie bar! I am a huge dessert girl I love to eat it and make it. With Valentines day next week I thought I would share a new favorite. Recently learning that I have to eat gluten and dairy free baking has been a new adventure and challenge but in a good way. I can’t wait to continue to share fun creations I make.
My dairy and gluten free staples are almond four, coconut flour, coconut oil, olive oil, dairy free chocolate chips, nuts, rice flour and for sweeteners I like coconut sugar, maple syrup and honey.
These bars have an espresso shortbread crust, topped with toasted coconut and dark chocolate chips. Then covered in a tahini coconut caramel sauce. Let them cool and when you bite in you get a buttery crust, toasty crunchy coconut and gooey chocolate! The ultimate bar dessert for you or your loved one!
If you make these please comment below! I love to hear from you. Have an amazing weekend!!
Paleo Coconut Tahini Caramel Magic Bars
- 2 cups almond flour
- 2 tbsp coconut flour
- 1/3 cup melted coconut oil
- 1 tsp vanilla extract
- 1/3 cup maple syrup
- 1/2 tsp espresso powder
- 1/2 tsp salt
- 1 cup toasted coconut
- 1 cup dairy free dark chocolate chips
- 1 can coconut milk
- 1/3 cup coconut sugar
- 2 tbsp tahini
- pinch of salt
- Preheat oven to 350° and line a 8×8 (or 9×9) pan with parchment paper. Set aside. In a medium bowl, combine the almond flour, coconut flour, coconut oil, maple syrup, vanilla, espresso powder and salt. Mix well until no dry spots remain and it's evenly combined. Press into the bottom of the prepared pan, making it as even as possible. Bake for 15-17 minutes, until the edges are lightly brown. While the crust bakes, make the tahini caramel. In a saucepan, combine the coconut milk, coconut sugar, and salt. Turn to medium heat and whisk until boiling. Reduce to low and simmer until thickened. It should take between 25-45 minutes, depending how low your setting goes. You want it to be about measure 1 1/4 cup when done mix in tahini. Mix the coconut and chocolate chips in a bowl. Remove the crust from the oven and top with the toppings from the bowl. Pour tahini caramel over top slowly, making sure all the toppings are covered. Bake 25 minutes and then let cool before cutting.