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Paleo Coconut Tahini Caramel Magic Bars

Flaky shortbread crust with toasty coconut and goey chocolate the perfect tasty bite.
Prep Time 15 mins
Cook Time 40 mins
Course Dessert
Cuisine American
Servings 12


  • 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

Tahini Caramel

  • 1 can coconut milk
  • 1/3 cup coconut sugar
  • 2 tbsp tahini
  • pinch of salt


  • Preheat oven to 350° and line a 8x8 (or 9x9) 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. 
Keyword bbqrecipes, coconut, magic bars