Shortbread Cookie Layer ⅔ cup almond flour 2 tbsp Silan ( or maple syrup/ honey) ¼ cup olive oil ( or softened coconut oil )
Tahini Caramel Layer: ⅓ cup peanut butter tahini ( whole sesame, Silan tahini , chocolate tahini will be delicious as well ) 2 tbsp olive oil ( or coconut oil ) 3tbs Silan ( or pure maple syrup/ honey ) 1 tsp vanilla extract ¼ tsp salt
Chocolate Layer: I used 3tbs of chocolate tahini
or you can use : 3.5 oz dark chocolate 1 tbsp organic coconut oil Salt
How To: Mix all shortbread crust ingredients into a bowl. Press down dough firmly into a parchment lined loaf pan And bake at 350 for 6-8 minutes. Combine caramel ingredients in a mixing bowl Pour over the crust layer and refrigerate. Combine chocolate layer ingredients in a saucepan
over medium low heat and stir until smooth and combined. ( or just use chocolate tahini ) Pour chocolate over caramel layer and place in freezer for 2 hours , or until hardened. Slice into bars and enjoy!
Thank you @yourcaseforwellness ( Casey wise ) for inspiring us with this delicious tahini creation