Salted Tahini Caramel Slice
Tahini is the food of gods. It is sesame paste, which is beautiful for a sweet or savoury dish. Like other nut butters, it is beautifully creamy and the perfect consistency for Vegan caramel making!
Sesame Paste has so many health benefits that you should be adding to your diet, even if is in the form of delicious cake! Tahini is a great source of Omega-3, Protein, Calcium and Iron. Infact, by gram, it is often found that tahini has more iron in than red meats. Yes, sesame seeds are fatty, but they are filled with good unsaturated fats that our body needs to thrive.
With this tasty ingredient, we have combined a variety of nuts for our ‘shortbread’ raw base that only boost the nutritional value of this tasty snack. Don’t be deterred by the ‘healthy’ label we’ve been promoting so far. These are far from dull flavours. The millionaire shortbread style recipe outshines the norm and brings something more interesting to your salted caramel hungry palette.
This recipe is super easy and can be whacked up pretty easily with the help of a food processor. The recipe is neeearly raw, but I decided to heat the caramel ingredients together, so they would fully melt and smoothly lay on top of our base.
Chop these up and serve them out to your friends, or simply just eat them all to yourself; believe me, it’s easy!
So… We would love you to try out our recipe and give us some feedback about how it went and how it tasted!
- 1½ cups GF oats
- 1 cup Cashew nuts
- ½ cup sunflower seeds (or any other seed/nut)
- 1 cup desiccated coconut
- ½ cup brown rice syrup
- 2 tbsp. coconut oil
- 1 cup Tahini
- ⅓ cup brown rice syrup
- 3 tbsp. coconut oil
- 1 tsp Himalayan salt
- 3 Tbsp coconut oil
- 3 tbsp. maple syrup
- 3 tbsp. cacao powder
- Firstly line a 9x9 tin with parchment paper
- Simply blend the dry ingredients together in a food processor until crumbly
- Add the syrup and coconut oil and pulse until it becomes a dough (or holds together when pressed)
- Push the dough flat into the lined tin and set aside.
- Place the tahini, rice syrup and coconut oil in a heavy bottomed saucepan and heat on low.
- Stir these together until smooth, then adding the salt (and more if you want it)
- Pour over the "shortbread", smooth out the caramel evenly and place in the fridge.
- Melt the coconut oil until liquid, then whisk in the maple syrup then the cacao.
- When all the lumps have gone, pour over the slice and return to the fridge (or freezer if you're inpatient.
- Let it set in the fridge for about 2 hours, or 1 hour in the freezer before cutting 4x4.
Beautiful photography and great looking food. Just discovered you and hope to try some of the recipes soon. Thanks!
Thank you so much Wendy. Please let me know how you get on with my recipes when you try them out! x