Tahini/Halva Bars

This recipe is borrowed from the Ambitious Kitchen website - I changed some things and made it less sweet and thicker.

Ingredients:

Layer 1

• 2 cups almond flour

• 4 tbsp coconut oil - melted

• 2 tbsp maple syrup

• 1 tsp vanilla extract

• 1/2 tsp salt

Layer 2

• 2/3 cup tahini

• 1/2 cup maple syrup

• 1/2 cup coconut oil

• 1 tsp vanilla extract

Layer 3

• 1 cup semi sweet chocolate chips

• 1.5 tbsp coconut oil - melted

Method:

1. Preheat oven to 350 degrees F

2. Line a 9-inch square pan with aluminum foil or parchment paper

3. Mix layer 1 ingredients in a medium bowl until a crumbly texture. Press at the bottom of the pan, you can use the back of a cup or your fingers to ensure it is pressed evenly. Bake crust for 10-12 minutes and let cool

4. Mix all ingredients for Layer 2 in a pot over medium-low heat and stir for 2 minutes. Pour caramel over crust

5. Put the pan in the fridge for 30 minutes for up to 1 hour to harden the caramel. You can also put it in the freezer for 20 minutes as that’s what I did

6. Mix ingredients in Layer 3 in a microwavable bowl and microwave in 30-second intervals. Pour over the pan and ensure it’s distributed evenly.

7. Refrigerate for 1 hour until chocolate is hardened

8. Remove from pan and cut into squares

9. Store in the fridge in an air tight container or the freezer

10. Enjoy!