I’m just getting home from a beautiful trip to New Mexico to visit my Mom and Grandma. Per usual, I always leave feeling inspired and full of recipe ideas for you as both are phenomenal cooks. If you haven’t, be sure to try my mom’s Puerto Rican rice & beans and my Grandma’s butternut squash green chile chicken soup. Oh and her bread — you must make it!
As we head into baking season (which to me it basically all fall & winter), I always recommend taking a least one weekend to relax in your softest PJ’s, make yourself a good cup of coffee or tea, throw on a good chill playlist (this is one of my favorites to jam to).
Perhaps even throw on that hilarious Martha and Snoop TV show and bake your heart out.
Don’t worry, we’re gonna drop it like it’s freaking hot this year (hi again snoop) and bake the best treats on the block, for the office, or to bring to your family Christmas party. I’m feeling the need to kick it up a notch with some old school AK recipes that involve real butter (BROWN IT BABY) & sugar — the holidays are all about treatin’ yoself after all.
Of course, I also want to be mindful of delivering you healthier grain free/gluten free/dairy free recipe that will fit into nearly anyone’s diet cause I’m a nice blogger like that.
Which is exactly why we’re starting with these SALTED CARAMEL TAHINI MILLIONAIRE BARS. They’re paleo-friendly, vegan and gluten free. They also involve chocolate AKA my life blood.
What are the ingredients in these vegan caramel millionaire bars? Only three very simple layers involved:
The salted caramel millionaire bars start with a shortbread base made of almond flour, coconut oil, maple syrup, vanilla and salt. It’s simple — just mix it together, press into a pan and bake for 10 minutes! Oh lala! You’re making magic.
The filling made of an easy salted tahini caramel and dang is it GOOD. Actually, I think I’d like to live in this caramel thank you very much. To make the caramel, all you have to do add tahini, pure maple syrup, coconut oil, vanilla and sea salt to a small pot and place over low heat for a minute.
By the way, tahini is just ground sesame seeds and personally I find it rather addicting. Check out my other tahini recipes here.
The top layer is made from melted Enjoy Life chocolate chips. I love Enjoy Life chocolate chips because they’re not only dairy free, but also soy free and nut free. They’re delicious too! Any kind of Enjoy Life chocolate chips will work in this recipe. I usually buy them at Whole Foods, but you can check out their store locator here to see where they’re sold near you.
See how to make the caramel millionaire bars:
I hope you get a chance to try this these caramel millionaire bars out ASAP. I know you’re going to love them! Be sure to rate the recipe and leave a comment below if you try them — and don’t forget to tag #ambitiouskitchen on Instagram! xo.
More vegan dessert recipes to try:
Salted Tahini Caramel Millionaire Bars (vegan and paleo)
- For the shortbread base:
- 1 ½ cups packed fine blanched almond flour (I use Bob’s Red Mill)
- 3 tablespoons melted coconut oil
- 2 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- For the salted tahini caramel:
- 1/2 cup tahini
- 1/3 cup pure maple syrup
- 1/3 cup coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- For the chocolate layer:
- 3/4 cup Enjoy Life chocolate chips (can use mini or dark)
- 1 tablespoon coconut oil
- Fancy sea salt, for sprinkling on top
Preheat oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper. It’s important to use an 8x8 inch as a 9x9 inch pan may be too big.
In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to pan and use your fingers to evenly press down into the pan. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.
Next make the salted tahini caramel: Add the tahini, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes, stirring frequently. Pour over the slightly cooled crust.
Place in fridge for at least 30 minutes-1 hour to harden the caramel. It shouldn't take longer than this, but if you are impatient, just place in freezer for 15-20 minutes, this should speed up the process.
After 30 minutes, make the chocolate layer: Add Enjoy Life chocolate chips and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. If you prefer, you can also melt the chocolate and coconut oil in small saucepan over low heat.
Pour over the caramel layer and tilt pan side-to-side to evenly distribute the melted chocolate. Place in fridge for an hour until chocolate is completely hardened and bars are cooled.
Remove bars from pan, sprinkle with fancy sea salt and cut into 16 squares. Enjoy! Bars should be kept covered in the fridge until ready to serve.
If you don't want to use almond flour, I suggest hazelnut flour. You could also gluten free oat flour in place of the almond flour, although you may need to add a little more melted coconut oil so that it feels wet.
This recipe is sponsored by Enjoy Life. I love their chocolate products and highly recommend them! All recipes, text and opinions are my own. Thanks for supporting AK and the brands that help make this site possible.