Tahini Twix bars, Vegan, low carb & gluten free


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

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