It’s always baking season here at AK, especially when you need an epic treat to impress friends and family at your next BBQ or party.
Of course, I also want to be mindful of delivering you healthier grain free/gluten free/dairy free recipes that will fit into nearly anyone’s diet cause I’m a nice blogger like that (and then you can share the love!)
These healthy millionaire bars just so happen to be paleo-friendly, vegan and gluten free, but no one will be able to tell. They’re layered with a wonderful shortbread cookie base, dreamy tahini caramel middle, and of course, a chocolate topping you’ll do backflips for.
What are “millionaire bars?”
Millionaire bars AKA “millionaire’s shortbread,” or “caramel squares” are basically bars made with a shortbread biscuit base, caramel middle, and chocolate topping. I created my own take on the famous dessert by making it gluten free, vegan friendly, and filled with a tahini-based caramel. SO GOOD.
Ingredients in these healthy millionaire bars
These easy, vegan and gluten free millionaire bars have 3 incredible layers: a shortbread base, caramel filling, and a luscious chocolate topping. They’re made with wholesome ingredients you’re going to love:
- The shortbread base: we’re keeping the base gluten and grain free by using almond flour, coconut oil, maple syrup, vanilla and salt. So easy!
- The tahini caramel filling: I think I’d like to live in this caramel thank you very much. You’ll need tahini, pure maple syrup, coconut oil, vanilla and sea salt to make the caramel. Here’s my favorite brand of tahini to use — use the code ‘ambitiouskitchen’ to get 10% off!
- The chocolate topping: I like to use Enjoy Life chocolate chips to keep the bars vegan and dairy free, but feel free to use any chocolate you’d like.
Can I use a different flour?
I highly recommend sticking with the almond flour for best results as it is how I tested the bars. You could try using 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.
Can I swap the tahini?
I prefer using tahini for the right taste, but you could also use a natural, drippy nut butter like almond butter or cashew butter.
Tahini caramel millionaire bars in 4 steps
- Bake the crust. Start by mixing all of the shortbread crust ingredients together until they form a thick crumb texture. Press the crust evenly into your 8×8 inch pan lined with parchment paper and bake it for 10 minutes.
- Add the caramel. Mix your tahini caramel ingredients in a saucepan over medium-low heat until it’s nice and smooth. Pour it over the slightly cooled shortbread crust and place the pan in the fridge for at least 30 minutes until the caramel has hardened.
- Add the chocolate. Melt your chocolate chips with a little coconut oil in the microwave or in a saucepan and pour the melted chocolate over the solidified caramel layer.
- Cool, cut & serve. Place the bars in the fridge for an hour until the chocolate is completely hardened, then remove the bars from the pan, sprinkle with sea salt, slice and enjoy!
Don’t forget these essential tips
- Use the right pan. Be sure to use an 8×8 inch pan in order to get the right shape and consistency. Even a little larger, like a 9×9 inch pan, will make the bars too flat.
- Pack your almond flour. You’ll want to use packed almond flour (and make sure it’s blanched, fine almond flour) just like you would with brown sugar.
- Have patience. Be sure to let the caramel and chocolate layers chill completely so that the bars hold together well. I know it’s tempting, but have patience!
How to store & freeze these bars
- To store: these vegan millionaire bars should be kept covered in the fridge until you’re ready to serve them. They will stay good in your fridge for about 1 week.
- To freeze: feel free to keep them in a freezer-safe container in your freezer for up to 1 month. If you do keep them in your freezer, be sure to leave them out on the counter for a few minutes before serving so that they soften up a bit.
More vegan desserts you’ll love
- Vegan Banana Bread Cinnamon Rolls
- Vegan Paleo No Bake Cookie Dough Cups
- Flourless Chocolate Chip Chickpea Blondies
- Homemade Healthy Peanut Butter Cups
- 4-Ingredient Chocolate & Peanut Butter Freezer Fudge
I hope you get a chance to try 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.
Salted Tahini Caramel Millionaire Bars (vegan and paleo)
Ingredients
- 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 chocolate chips (dairy free if desired)
- 1 tablespoon coconut oil
- Fancy sea salt, for sprinkling on top
Instructions
- 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 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.
Recipe Notes
Nutrition
This post was originally published on October 25th, 2018, and republished on May 27th, 2023.
280 comments
Made these yesterday! sooooo good!
The best!!
Indeed the best ! I made it 3 times in a row since, we just can’t have enough! Thank you for the recipe Monique!
Wow, these look good! Will definitely be making them! Quick question… can this lovely looking tahini caramel also be jarred for general use? Please say yes! 😉
hmmm i haven’t tried it but I don’t see why not! Probably just needs to be warmed up before using.
Just made them. Delish!!
Yes! Glad you enjoyed 🙂
Made these yesterday and they are yummy! Kids love them too! 👍
Perfect – happy to hear that!
Just finished making these. Healthy, quick and oh my goodness yummy!!
Delicious! Glad you enjoyed, Ceri 🙂
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We’re working on a fix for the pin button – apologies for the inconvenience!
Made this today and it was AMAZING! I used homemade cashew butter in place of the tahini.
Perfect! Glad you love them!
Hi Monique
Can you please tell me what kind of coconut oil you used. My caramel turned out different than the vid associated with the recipe. Thanks for your time!
Hi Cory! I use a virgin coconut oil like this one: https://store.nutiva.com/products/organic-virgin-coconut-oil. It’s solid at room temp
Hi Monique
Can you please tell me what kind of coconut oil you used. My caramel turned out different than the vid associated with the recipe. Thanks for your time!
Hi Cory! I use a virgin coconut oil like this one: https://store.nutiva.com/products/organic-virgin-coconut-oil. It’s solid at room temp
Hi Monique,
is there a different oil I can use instead of the coconut oil?
Hi! I would recommend 1/2 cup full fat coconut milk or coconut cream instead.
These are amazing! I made them for my small group and people were astonished when I told them afterwards what the ingredients were! You can taste the tahini, but that’s not a problem if you like it, which we do!
Will definitely be making these again…and hopefully in not too long!
So happy to hear that! Perfect dessert to share.
Can you add peanut butter to the tahini caramel?
UM THAT WOULD BE AMAZING. I would suggest half tahini and half PB.
OMG that sounds incredible, I am totally trying that next time.
They are very good but since I like nut butters better do you think I can substitute with tahini?
Thank you so much for great recipes!!
They are very good but since I like nut butters better do you think I can substitute with tahini?
Thank you so much for great recipes!!
Yes! Cashew butter will work well.
Love these. Can I substitute the tahini for peanut or almond or cashew butter?
Thank you!!!
Yes! I’d suggest cashew butter 🙂
These are so good! I used the organic tahini from Trader Joe’s. It takes a lot of willpower not to devour the entire pan! If you like these, try her No Bake Salted Tahini Cookie Dough Fudge, too. *Swoon*
Perfect! And YES these + that fudge…too good.
If I want to use regular flour, are the portions the same?
I wouldn’t suggest regular flour in this recipe because the consistency will likely change. 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.
Fridge for 30 minutes was certainly not enough time to harden. More like freezer for an hour.
The caramel will still be soft, but should be hardened enough after 30 minutes. You do put them back in the fridge once you add the chocolate, too, so they should be good to go after that!
Seconding this. Even after an hour and a half the caramel would not set and the warmish chocolate ended up melting it further and creating swirls when I tried to spread it out. Are you certain it calls for 1/3c coconut oil? It looks like a a few tablespoons in your video version. Thanks in advance.
What can I use instead of oil…. We are WFPB oil-free family.
I made this recipe after a failed attempt with a vegan caramel recipe from a different blog and I can’t believe how easy and delicious this caramel is! The whole recipe is great, but I love this caramel even more than traditional caramel. The tahini adds such a lovely dimension to the flavor. I didn’t have coconut oil so I used coconut cream which turned out to be a fabulous substitution. The recipe is super quick and easy to make and is a total crowd pleaser. I’m thrilled to have another VGF dessert recipe in my rotation! Thank you!
So happy you found this one! This is my new favorite homemade caramel, too. So delicious!
I made this recipe after a failed attempt with a vegan caramel recipe from a different blog and I can’t believe how easy and delicious this caramel is! The whole recipe is great, but I love this caramel even more than traditional caramel. The tahini adds such a lovely dimension to the flavor. I didn’t have coconut oil so I used coconut cream which turned out to be a fabulous substitution. The recipe is super quick and easy to make and is a total crowd pleaser. I’m thrilled to have another VGF dessert recipe in my rotation! Thank you!
So happy you found this one! This is my new favorite homemade caramel, too. So delicious!
How long in advance can these be made? Can they be frozen?
Can’t wait to try them!
They can be made a few days in advance. I haven’t tried freezing them. My only concern would be the crust, but I think they’d hold up ok!
This are amazing!! I’m on a very restricted diet so no dairy, eggs, added sugar, white flour, gluten, lol! It’s so hard to find a healthy dessert that is this decadent! I used the hazelnut flour and a substitute chocolate for the top sugar wise (1/3 c raw cocoa, 1/3 c coconut oil,1/3 maple syrup). My sugar loving mom said ‘best dessert ever’!! I froze them and it helped them Stay solid. Thank you!!
So glad you found this recipe, Lee!
I did freeze them & they still tasted very good & crust stayed in tack. 😊
These did not disappoint! I will definitely be making them again!
I do have to agree with a couple of other readers that the caramel did not set in the fridge after 30 min. I threw them in the freezer for another 10 min and that did the trick though! I am curious to learn how you cut the squares so perfectly though… the chocolate shattered as I was cutting so they weren’t as pretty as yours, but definitely didn’t impact taste!
Noted on the caramel – the freezer is a good way to go! And sometimes when the chocolate is still very hard it can break a bit (but still be delicious). I just try to be careful 🙂
My cellphone won’t let me give 5 stars for some reason so I gave 4. I have made this recipe several times and it is fantastic! I even made this as a desert for company and everyone wanted the recipe. Someone was asking how to keep the chocolate from shattering while cutting and I found the trick is to hold the knife horizontal and pushing the whole thing down versus like a cutting motion ,(knife must be sharp). When I do it that way, I get way less shattering.
Hi, Lisa! Thanks so much for the review, I’m so happy you loved these. Great tip on cutting them, too.
Sorry about the glitch with the stars, that’s been happening to some folks. Would you mind sharing what internet browser you’re using so we can try to figure out what might be going on on our end?
These are amazing ! My husband is Scottish and loves traditional millionaire shortbreads – I made these for him and was nervous that he wouldn’t like the tahini but he LOVED them and raves about the recipe to friends and family. Thanks for sharing such a great and healthy alternative !
Amazing!! I’m so glad 🙂
These are amazing ! My husband is Scottish and loves traditional millionaire shortbreads – I made these for him and was nervous that he wouldn’t like the tahini but he LOVED them and raves about the recipe to friends and family. Thanks for sharing such a great and healthy alternative !
Amazing!! I’m so glad 🙂
The caramel layer was still soft even after popping it in the freezer for an extra 20 minutes, so the chocolate mixed in. Still tasted good however. I don’t know if maybe my caramel didn’t heat through enough to set? Would be helpful to know what to look for when heating. Do we start the 2 minutes as soon as we turn the burner on, or so we place the pot on a hot burner and start time then, or do we start timing once caramel has gotten hot?
I made these for Christmas Eve Akron my family. When serving we left them on a table, and after being out for a couple of hours the caramel layer melted and became oozy, so next time I’d keep them refrigerated.
Hi! I haven’t had this issue. Since this isn’t your typical caramel, I just heat mine until it’s well combined and smooth and slightly bubbling. That’s usually about 2 minutes from when I add all the ingredients together. I’m not sure why your caramel didn’t set, especially if you put them in the freezer, as coconut oil naturally hardens very quickly. If you followed the recipe as written, I’m not sure what the problem could be, as I haven’t had anyone with this issue yet! I’m sorry, I wish I could be more help. All I can say is that my caramel is always solid before I add the melted chocolate.
Hey Monique,
I can’t wait to try this recipe this weekend. Can I sub coconut oil for another oil, like olive?
Thanks!
Made it last night……I used coconut oil and the caramel was SO runny. Just my opinion. I think a thicker substance would work WAY better.
Hey Monique,
I can’t wait to try this recipe this weekend. Can I sub coconut oil for another oil, like olive?
Thanks!
Made it last night……I used coconut oil and the caramel was SO runny. Just my opinion. I think a thicker substance would work WAY better.
I was so excited to try this. We made this last night and it literally took hours to make & set. This recipe takes much longer than instructed/advised. I love all the ingredients but these bars fall short in many ways. SO much work and little payoff. I’m so sorry to say….these are not very tasty and entirely too much work for how mediocre they taste.
Hi Brooke – sorry to hear that. I haven’t had these issues before, so I’m not sure what could’ve gone wrong with all of the extra time. The recipe video is super helpful for this recipe, too. I wish I could be more help!
Can you use coconut flour in place of the almond flour?
I wouldn’t recommend it! The ratios would be very different because coconut flour is super absorbent.
Can you use coconut flour in place of the almond flour?
I wouldn’t recommend it! The ratios would be very different because coconut flour is super absorbent.
I was looking for something sweet with chocolate to make which was gluten free , vegan and paleo on this polar vortex day!! I came across this recipe on facebook and lucky me I had all the ingredients where no trip to the store was needed. Read it and to be honest a little skeptical on the tahini! But wow!! These are soooo good!! This is a keeper!!!
I’m so glad you found this one! Perfect polar vortex treat 😉
Could I sub monkfruit (granules) for maple syrup to make it keto?
I’ve never baked with monkfruit, so I’m not 100% sure. Let me know if you try it!
Could I sub monkfruit (granules) for maple syrup to make it keto?
I’ve never baked with monkfruit, so I’m not 100% sure. Let me know if you try it!
These were perfect! I was unsure about using tahini in a dessert recipe initially, but I am now a fan! These bars have *just* enough sweet and the flavour combo with the salt is fantastic. Recipe is a keeper. Thank you for posting!
The tahini can be intimidating but it’s SO delicious in baked goods (and dressings!) Glad you loved these 🙂
I just made these, with a few substitutions to meet some dietary restrictions and what I had on hand. They are DELICIOUS!!!! I subbed agave for the maple syrup, used 1/2 gluten free flour 1/2 almond meal and carob instead of choc chips. Can’t wait to serve these today- thanks for another great recipe!
Great! So glad those swaps worked out for you. Hope everyone loves them!
These were sooo good! The twist on a sweet and salty combination was really memorable, and I agree that tahini is an addictive new (to me) find! We made with regular dark chocolate since we’re not vegan and it worked out well. Thanks for posting!
I’m so glad you love them! Tahini is probably my favorite thing to bake with 🙂 You’ll have to try these tahini brownies, too: https://www.ambitiouskitchen.com/grain-free-tahini-brownies-the-best-brownies-ive-ever-eaten/
These were sooo good! The twist on a sweet and salty combination was really memorable, and I agree that tahini is an addictive new (to me) find! We made with regular dark chocolate since we’re not vegan and it worked out well. Thanks for posting!
I’m so glad you love them! Tahini is probably my favorite thing to bake with 🙂 You’ll have to try these tahini brownies, too: https://www.ambitiouskitchen.com/grain-free-tahini-brownies-the-best-brownies-ive-ever-eaten/
OMG! I followed the recipe mostly. I baked the crust for 12 mins. The caramel layer took longer than 30 minutes to set. I went to work. Left in fridge for over 8 hours. Got home then poured the chocolate on top. Used Enjoy Life dark choco chips. Left that in fridge for 2 hours. It’s really really good! This will be a staple in the house.
Perfect! Glad you loved these!
This dessert is amazing! Thank you so much for posting this delicious recipe for everyone to enjoy.
Glad you love it!
These are amazing! I used oat flour instead of almond flour b/c it was a lot cheaper. I ran out of maple syrup and used honey in the crust layer and that seemed fine. The bars are so delicious and unique tasting b/c of the tahini. Hard to only have one! I want to make them again with dark chocolate chips next time.
Perfect! Isn’t the tahini amazing? Glad you loved these!
These are heavenly! We love them. But yes, the carmel layer takes longer than 30 minutes in the fridge to set up – I put them in the freezer for an hour or two then add the chocolate layer.
These are heavenly! We love them. But yes, the carmel layer takes longer than 30 minutes in the fridge to set up – I put them in the freezer for an hour or two then add the chocolate layer.
These are SO easy and incredibly yummy! I’ll definitely be making these again very soon. Thank you!
These are SO easy and incredibly yummy! I’ll definitely be making these again very soon. Thank you!
Glad you loved them! One of my new fav treats 🙂
Made these and they are delicious – they taste of caramel bars I used to have as a kid but are so uch healthier! Would definitely recommend!
Absolutely! Happy you found this new version 🙂
I think this is the best dessert I’ve ever had. And it is surprising it’s paleo and vegan. The tahini balances the sweet chocolate with its earthyness. The salty nut flavor adds to it’s complexity. It is a well rounded rich dessert!
Such a great treat! Glad you loved these as much as I do 🙂
I’m making these right now and the apartment smells AMAZING! I wish I could speed up this process so I can try them! My boyfriend also keeps popping his head in, asking what I’m making and when he can try them!
Hope you two loved them!! 🙂
Made this yesterday to share with friends and they were a hit! Very simple to made. There are several vegan versions of the recipe and after reviewing them I thought this looked the healthiest option using tahini instead of condensed coconut milk or rice syrup. So glad I did. This save this recipe.
Amazing! Glad you found this recipe and that everyone loved them 🙂
These are amazing! Be careful, once you taste them it’s difficult not devour all of the bars in one sitting. I store them in the freezer so they are easy to grab when you’re wanting a snack. I have made them multiple times; they are a hit in my house.
Thanks!
So happy to hear that! Love these straight from the freezer 🙂
Hi Rebecca! Thanks so much for your note – glad you loved this one and that you’re finding tons of delicious recipes here. Plenty more to come!
Keto friends – I substituted Allulose for the maple syrup in the caramel & Lakanto Maple syrup in the base. I cooked the caramel for about 3 minutes, whisking constantly. These turned out great!!! So happy to have a recipe that meets the needs of multiple family members (Keto, Vegan, & GF)
Thanks for the tip, Chrissy!
Do you have any suggestions for making this vegan keto? I think the maple syrup and maybe the chocolate chips are the two ingredients standing in the way.
Someone mentioned they substituted Allulose for the maple syrup in the caramel & Lakanto Maple syrup in the base and it worked out well for them.
Is there any way to make these without any coconut products? I’m very allergic.
Yes feel free to use regular or vegan butter in place of the coconut oil!
Hi these look great Im about to buy the ingredients. Can I check the conversion as Imam coming up with a few answers?!- do you have a conversion link so I can bake without an issue!- Thanks Julie UK
Hi Julie! Unfortunately I don’t have a conversion link for ingredients. I’d recommend going with what looks the most consistent when you search the conversions online!
Hi, i made this with a bottom of dates and walnuts and it is so good. Thank you for sharing.
Delicious! Glad you enjoyed 🙂
This dessert was absolutely delicious! I was skeptical about using tahini as a caramel base. It totally surprised me! I can’t stop eating them. I love the combination of the almond crust, the caramel and of course, the chocolate covering! Such a brilliant recipe especially for those of us who are gluten free and looking for a really healthy, yummy dessert.
The tahini caramel does sound a bit strange, but it’s so delicious! Happy to hear that you love these!
These are freaking AMAZING and they passed the Hubby Test! 😉
YES so happy to hear that! 🙂
Very good!! I think I would prefer it with cashew butter as the tahini taste is definitely there. Did these after the peanut butter twix bars and I preferred them over these but I think with cashew butter they would compete equally.
I think some people tend to pick up on tahini flavor more than others, but cashew butter would be great in here! Glad you liked these + the twix bars 🙂
My caramel split in the pan – it still tastes nice but has a sort of rubbery chewy texture… where did I go wrong?
Oh no, I’m not sure what happened. It’s possible you may have overcooked the caramel!
Love these!!
DELICIOUS!!!! Easy to make
Absolutely! Glad you enjoyed!
Hello! Can I use regular flour instead?
Hi! I’d recommend sticking with the flours listed so that the bars maintain their consistency + flavor 🙂
How far in advance can these be made and what’s the proper storage if made in advance— fridge? Thanks!
Hi Melissa! Feel free to make them 1-2 days in advance and keep them in the fridge 🙂 Enjoy!
Amazing!!!!!
I like the crust a little bit thicker and caramel more salty.
Can’t get enough of it !!!
One of the best recipes.
Perfect! So glad you love this one 🙂
I followed this recipe and it was amazing! Sweet and salty. I just opened it to make them again. I made the bars for a party no one -other than me – had food restrictions but they all loved the bar. Recipe was perfect! Thank you.
Love that! I’m so glad 🙂
Holy moly, Monique, these are SO GOOD!! The bitter tahini, dark chocolate, and sea salt are just the perfect combo. Winner recipe!! The only thing I’ll change next time is bake the crust a tad longer until golden.
I’m so happy you loved them! Such a great treat 🙂
I’ve made this recipe a handful of times and it is always incredible. I’ve brought to numerous parties and at least 2 people always request the recipe. I also love bringing this for vegan friends to enjoy although all party guests compliment it.
Love it!! So happy to hear that.
Hi Monique, well I got to say I thought this was a pretty simple bar to pull off but I ended up a little disappointed after a considerable amount of work it just isn’t worth it and I made my own tahini too. My caramel did not set after 40 mins in the frig and when I put the chocolate on it mixed together with the caramel like a bunch of swirls perhaps it will look pretty when its set lol. I’m hoping it will set but i have a sneaky suspicion its going to take some time as the caramel was so runny. Hoping the flavor is worth all the effort. I’m not sure if I will be using this recipe again sadly…sorry I don’t share your enthusiasm 🙁
Hi Liz! I’m not sure why this would have happened, perhaps it’s because it was homemade tahini? I’m not positive. There have been tons of readers who’ve had success using Soom brand of tahini, so I suggest giving that a try!
Hi Monique, it did finally set up just had a funky kind of swirl design to the top which was fine lol the taste was really good I enjoyed them…Im glad because I made a double batch… perhaps that’s why it didnt set up needed more time with being doubled (?) 4o mins was definitely not enough time should have gone with my instincts and left it in the frig longer…I will try again. Thanks for your reply.
Hi Liz – glad they tasted great! With a double batch they likely needed more time. But happy to hear you liked them!
These are my FAVORITE. I make them all the time and have the recipe memorized. The caramel is unreal.
I’m so glad! One of my favs too 🙂
I’ve been eyeing this recipe for a bit now and finally got around to making it and OMG SO SO SO AMAZING!!!! It is probably my favorite recipe on this site (and I have made a lot lol you are a genius Monique). I like desserts that are not too sweet and this is exactly that. PS I used all purpose flour and a little extra coconut oil to moisten the shortbread dough and that swap went great!
Amazing! So glad you found this one and that those swaps worked out well.
Just finished making this and I looks as beautiful as in the picture. I don’t have 8×8 pan so I just increased every ingredients by 20% , I used half almond and half oat flour for crust and half tahini half peanut butter for caramel. Turn out great! My husband loves them. I would like to tag you on instagram, do you have instagram? Thanks for the recipe.
Amazing! So happy to hear that. And yes, my Instagram handle is @ambitiouskitchen 🙂
Do these taste really coconutty? If so, can the coconut oil be substituted for butter?
They’re not too coconutty as the chocolate + caramel are the main flavors but you can definitely substitute the coconut oil for butter!
This was a recipe I saved since seeing it on Instagram a while ago for the first time. I don’t follow the vegan or paelo diet, but this was intriguing. So now that everyone is #quarantinebaking, I had my opportunity to make this. Tahini caramel? Yes, please. I must say, the flavors of this millionaire bar did not disappoint, but I would change some things such as 1) leave the caramel in the fridge much, much longer than 30 min as directed to set (once it’s poured onto the shortbread crust 2) if you bake it in a glass dish, bake it for longer than 10 min — maybe 15 and 3) before you pour the melted chocolate onto the caramel, remember to make sure the caramel is rock hard solid — this will ensure that you see all 3 layers in the bar once you cut in. A hot knife would help in cutting these bars neatly as well. My bars were not very pretty because the liquified caramel and liquified chocolate were a hot mess together, so my dreams of posting it on Instagram were shattered. But I’m enjoying the taste of this vegan, gluten-free, paleo dessert very much at the moment. Thank you, Ambitious Kitchen!
I’m glad the taste was there! And noted on the tips here 🙂 feel free to pop them in the freezer after adding the caramel layer, too.
Would like to try this but I wonder if I could substitute maple syrup with a powdered sweetener?
I would not recommend, sorry!
Made these last night, had two for breakfast this AM (quarantine diet), and they were AMAZING! Ran out of coconut oil so subbed butter in the crust and chocolate layer. So delicious! Fourth Ambitious Kitchen recipe I’ve made this week (chocolate chip chickpea blondies, tahini cookie dough fudge, and cashew Thai chickpea broccoli salad) and they were all fantastic! Looking forward to making the Fiesta Mango Black Bean Quinoa salad next week! Thanks Monique!!
P.S. I’m also 11 weeks postpartum, and love seeing the sweet pictures and real talk about Sidney on your Instagram, I can definitely relate!
So happy you loved these and are finding new favs here! That quinoa salad is amazing 🙂 and thanks so much – glad we can relate!
I can’t get over how INCREDIBLE these are. Everyone in my family loves. them. Don’t taste at all like tahini. In my opinion, the caramel tahini layer is a bit too sweet – next time, I’ll cut down the maple syrup by about 1/3 maybe? But otherwise, these are perfect. Probably my favorite recipe that I have made in so long. Really really spectacular.
So happy everyone loves them!!
Just made these, so yummy! recommend using less maple syrup in the crust, and in the caramel… really yummy but a lil too sweet!
thanks for the recipe!
Feel free to adjust to your sweet preferences 🙂 glad you enjoyed!
Followed the recipe exactly. My caramel sauce did not set up at all. Very runny. ):
Sorry to hear that! The caramel should set just fine. I would suggest putting them in the freezer next time and seeing if that helps.
These were the best dessert I’ve ever made! The entire family loved them!!!
I’m so glad!!
Absolutely delish…that tahini caramel is divine. Loved it but what did I do wrong for my caramel not to harden? I refrigerated it for an hour and a half?
Hmm it should solidify after that long in the fridge! Next time feel free to put it in the freezer instead.
These came out perfectly! So easy to make and so delicious. I can’t figure out how you were able to get tahini to taste like carmel! Amazing. Husband was eating the remnants straight out of the saucepan after I had poured it haha.
I saw that you commented on someone else’s post that they could alter the maple to make the bars less sweet; I think I’ll do that next time too. Not in the shortbread just in the carmel sauce. 🙂 husband has a big sweet tooth but mine is a little less
So happy you both loved them! Isn’t the caramel amazing?? Let me know how it goes reducing the maple syrup a bit, too.
These are so great! I was hesitant to make a sweet recipe using tahini since I’ve only ever used it in hummus or sauces for Asian-inspired dishes, but I’m so glad I made these! Somehow it just WORKS! And the recipe was super simple, which was a bonus. I made my mom try them without telling her what was in it, and she LOVED them too!
Isn’t the caramel amazing?? So glad you both loved these!
Hello!
I think you made a mistake, step 6 :
Pour over the caramel layer and tilt pan side-to-side to evenly distribute the melted chocolate.
It’s in the fridge, can’t wait to taste it!
Love how simple it was to make with little ingredients.
The flavor was really good but my Carmel layer never thickened. Did I do something wrong? I’m pretty sure I used the exact measurements listed. When I cut them, the Carmel oozed everywhere. Again, still yummy, just not very pretty after cutting… other than making these in individual mini muffin cups, any other ideas for how to get my Carmel later to firm up? I loved the bar idea because it was so quick and easy to make. Thanks for the recipe.
I’m wondering if the type / brand of tahini used is what makes a difference? I used the Artisanna brand which can be a little runny to begin with. I’m also thinking that I should allow my almond crust to cool in the frig before adding the Carmel layer. I kept mine in the frig for 2 hours before adding my chocolate layer and waiting another 2 hours before cutting. It still oozed everywhere. Any suggests for a thicker Carmel layer?
The crust doesn’t take long to cool once you pull it out of the oven so I don’t think that’s the issue. I recommend 1. making them in bar form as the recipe indicates and 2. make sure to freeze them long enough for the caramel to harden!
I am excited to give these a try! Could I sub monk fruit for the maple syrup?
I haven’t baked with monk fruit so I’m not 100% sure what the ratios would be. Let me know if you try it!
Oh man, these were so good! I used a regular shortbread crust recipe because I didn’t have almond flour and it worked just fine. The tahini caramel is so much better than regular caramel for those of us who prefer salty over sweet. If you love salty-sweet desserts and want to impress all of your friends and family, make these cookies!
Perfect! So happy you loved them!
I love them!!!! BUT…..my tahini layer was very runny….even after I froze it then put them in the fridge. They are soooooooooo good and I want to make them again becuz in the picture it looks like 3 solid layers. For the tahini layer, I used liquid coconut oil….should I have used solid coconut oil?
To measure the tahini, I used a stainless steel measuring cup (like for dry ingredients) but should I used a pyrex measuring cup (for liquids)?
So strange! That layer should definitely solidify in the fridge and/or freezer. I might suggest using a solid coconut oil instead? And that measuring cup should be fine. Let me know how it turns out!
These are amazing!! Not sure why it took me so long to try them. I froze a batch for after my baby arrives, but now he’s overdue and the bars aren’t going to make it, so a second batch was required! 😂 I used almond meal instead of flour which worked perfectly. Also managed to split my caramel on the first try (oops 🤦🏼♀️) but I was able to whisk it back together off the heat and it turned out fine.
Perfect! Can never have too many freezer-friendly treats waiting for baby 🙂 I’m glad the almond meal works out well!
Literally these are the best ever! I was trying to give this recipe 5 stars, but for some reason it only allows 4 max. Regardless, I’m obsessed with this recipe and have made it a number of times including special occasions and as a dessert to parties and dinners. Everyone ALWAYS love these. Definitely one of my fav AK recipes. ⭐️ ⭐️⭐️⭐️⭐️
These are awesome! You would never know it’s not actually caramel. No chance the whole batch lasts longer than a day or two before being totally eaten.
I now see the obsession with tahini omg so good, I’m 58 and never had it, so going to make some of your other recipes, thank you
Oh man. These are delicious!!!
So glad you love them!
LOVED THESE!! Even my sister and best friend, who both hate tahini love them. They even liked them better than the twix which were also a hit!! The only thing I changed was I added a teaspoon of salt instead of half to the caramel.
Amazing! Such a great dessert.
I followed the recipe exactly. My caramel layer was extremely oily and hard to get incorporated. It never hardened, so when cutting i to the “bar” the middle layer just oozed out. Where did I go wrong?
Sorry to hear that! Did you keep it in the fridge long enough? I might suggest putting it in the freezer next time to make sure it hardens.
Ok, so this recipe is absolutely DELISH! I made it exactly as it was written. I should have checked to see if the tahini layer was hard before adding the chocolate. Maybe I should have put it in the freezer to harden quicker. I ended up adding the chocolate on top before the caramel/tahini layer was hard. Even still, amazing! I keep them in the freezer. My 17 year old daughter and I are obsessed. Thank you Monique!
I’m glad you enjoyed regardless! If the tahini isn’t set feel free to pop it in the freezer for a bit, too.
These would be OK if they were acknowledged to be “freezer bars” or something. I realized the filling wouldn’t firm up because there’s nothing added to make it do so. If they aren’t frozen, or close to it, the filling just oozes out and makes a mess. So, don’t think these are cookie bars you can pack for lunch or put out for a party. Otherwise, they are good. And btw, I did sub half the almond flour with wheat flour and the base was perfect.
Coconut oil hardens in the refrigerator, which is why the filling should set well! Sorry to hear that they didn’t work out well. I’d suggest putting them in the freezer next time if you’re having trouble. I’m glad that base worked out!
This is one of the best desserts I have ever eaten in my life! I switched out the maple syrup for liquid allulose and then I used dark chocolate (no sugar) instead. I’ve had it both with the maple syrup and the low-cal sweetener and the allulose might even be better to be honest. Don’t have to worry about a huge blood sugar spike and it is equally as good, if not better 🙂 I also fast tracked by putting it in the freezer and it was perfectly fine, no point in waiting on the fridge to cool it. This is my new favorite dessert of all time.
I’m glad those worked out well!
Hi!!
This recipe looks incredible and I can’t wait to try it. Can I substitute with another flour type and another oil type or do I need to adjust amounts depending on my selections?
Thank you!
Hi! I’d suggest sticking with the ingredients as-is so that the texture remains the same. Instead of coconut oil I think butter or vegan butter would work!
Would your vegan cashew caramel work in place of the tahini caramel here? I don’t have Tahini right now but would love to make these!
I made these a while back (for the second time) and forgot to leave a review. Whoops. Anyway I absolutely love these bars, they’re amazing!
I am hoping to make these this weekend an had a question before I do. It says to use tahini which I purchased today. On the tahini container it says to mix equal parts tahini and water. When I make this recipe, am I measuring straight from the container or is that measurement half tahini and half water?
Hmmm may I ask what brand of tahini you have? The tahini listed in the recipe should just be for tahini from the jar (no water necessary).
These are amazingly wonderful. I love the tahini flavor!!
Such a great treat!!
These are delicious! They were very easy to make. I used oat flour instead of almond flour and they turned out great.
Perfect! Glad you enjoyed!
A-ma-zing!! So easy and so delivious. The hardest part is waiting for the dessert to set! A+
Agreed! Glad you loved them!
These are amazing! I honestly didn’t think they would be as delicious as they are. I used melted dark chocolate (70%). Next time, I think I will be use 90% to cut back on the sweetness. Will 100000% be making again!
Perfect! Glad they were a hit 🙂
These look amazing! I’m making them right now, but I have never used (or even heard!) of tahini. I found some, but the color seems different than in your video. Is all tahini the same? Which is the best kind/brand to use? Thank you!
Tahini should have a light tan color and I’ve linked the kind I use in the post! Soom is my favorite brand 🙂
These are AMAZING!!
So glad you love them!
As a lover of food and dessert, this recipe is not one to miss. It’s SO easy and SO DANG GOOD. I’m not even vegan or paleo, and I come back to this recipe time and time again. That’s how you know it’s a winner. I keep mine in the freezer so they’re extra cold (and also so they’re out of sight — I’ve been known to eat a whole pan in a day when I keep seeing them in the fridge).
So glad you love these! One of our fav treats, too 🙂
Added toasted, shredded coconut flakes as a finishing touch. One of the best chocolate desserts I have ever had! Needed high level discipline to not eat too many. Looking forward to a little more with an espresso tomorrow morning.
Love that! Perfect dessert 🙂
Soooooo decadent! I’ve made these many MANY times now and I can’t get over how delicious AND nourishing these are.
YAY! Happy that you’re a fan!
This recipe is so yummy, I make it all the time!
I’m so glad you’re a fan, Donna!
Absolutely love these! Made them twice now and the lucky ones who get to taste them, rave about the perfect balance between sweet and salty. Extra points for simplicity as well, so easy to make. Thanks Tahini Queenie! Greetings from Belgium -x-
Aw thanks so much, Sofie! So happy that you guys are loving them 🙂
I just keep coming back to this recipe, it’s absolutely the ultimate candy bars I’ve ever tasted.
wanted to know though what you’d think if i changed the tahini to peanut butter, could it work?
Oh, I’m SO thrilled you’re loving these!! I have an almost identical recipe that uses peanut butter in the filling. I call them Healthy Peanut Butter Twix Bars 🙂
BTW I live in the middle east (Israel) and I see in the comments a lot of questions about the tahini, so maybe it should be explained that there are possibly two ways it can be bought, raw- which is actually pure 100% sesame paste, mostly you’ll see a layer of oil on the top of the container, and at the bottom you’ll find it more condensed, you should stir well, and while keeping it in your cupboard turn the container up and down once in a while, this one will have somewhat the consistency of sour cream. and there’s the “made” tahini version, which will be whiter since it’s mixed with lemon juice and water (probably added salt, and maybe garlic and cumin)- this type is usually runnier more like heavy cream.
Thank you so much for all of this info, Rona! 🙂
No-fail for vegans and omnivores alike. One of my all-time favorite desserts and always get asked the recipe when I bring this to parties !
Ok, wait. Maybe this is the recipe I will make first. I need this in my life.
Omg yes, you have to make both at some point!!
Dangerously delicious! These had to be frozen ASAP for safe keeping. They are absolutely divine – not too sweet but oh so delicious. Another fabulous recipe!
Hahaha I know right?! So additive! Happy you loved them, Michelle 🙂
My filling isn’t getting hard at all. Is this because I have used liquid coconut oil and not solid coconut oil which you melt?
Thank you I am enjoying your recipes.
Hi, Melanie! That’s definitely the case. Not sure what kind you used, but the coconut oil should be solid at room temp (unless it’s really hot out where you are).
One of our favorites! It’s so rich and yummy, hits the spot after dinner.
These are amazing, love the flavour of all the layers, definitely make again…thanks for sharing
Do these need to be stored the fridge or are they okay covered on the counter?
I think they’re best kept in the fridge!
So, I would leave a 4.5 because the recipe is delicious. My only complaint is that the caramel was extremely liquid (more like a sauce than caramel that could hold up in a bar). I could tell that it wasn’t going to setup well, even if I refrigerated it, and added about a cup of vegan marshmallows and, stirring constantly over medium heat, melted them into the caramel. It thickened the consistency considerably. I was hoping to keep it paleo, but obviously didn’t workout that way with the addition of the marshmallows. LOL! I refrigerated the mix and sprinkled pink sea salt, sparkling sugar and wafer paper snowflakes on top – it was so pretty and a perfect dessert for New Year’s eve! After Cutting into bars, I had to continue to refrigerate until it was time for dessert because the caramel layer begins to spread a little after being taken out of the cold. Really delicious though….
Hi! So happy you ended up loving them 🙂 Check out the video in the post to see the consistency of the caramel. It’s certainly thin but I haven’t had an issue with it setting up. Hope that’s helpful!
Could I use coconut flour instead of almond flour?
I wouldn’t recommend swapping them in here — the texture would be really different. Sorry!
These are incredible! I found that the tahini layer was still soft in the time described in the recipe, but it continued to firm up the longer they were in the fridge.. The tahini caramel has a beautiful texture.
Love this treat! It has the perfect amount of both sweet & salty. Have made these recipe several times now. It is a keeper – thank you for sharing!!
Oh I’m so glad!! Thanks so much for leaving a review, Susie 🙂
Fantastic recipe! I had all of the ingredients on-hand and it was a cinch to pull it all together for a brunch I was hosting. This will become a staple in my repitoire!
I’m so happy you loved these, Tiana! Thanks so much for the sweet review 🙂
I love this recipe, it makes a regular appearance in my house!
I routinely make the Salted Tahini Caramel Millionaire Bars, and they are a hit every time. I was looking more closely at the container for the tahini paste that I usually use and was surprised to read that I could be adding it to equal parts water. I’m curious – do you usually dilute the paste with water, or use it as is direct from the container? Your guidance is appreciated. If I can dilute it I’d love to, as I make these a lot and tahini can be pricey (and yes, I know I should try making my own :))
Thanks!
So glad you love them! And no, I never add water. I wonder if they recommend doing that when making dressings and sauces? I definitely wouldn’t recommend it for my recipes, as it would add too much moisture.
These are incredible. They’ve become a classic recipe, and like you said, good for many people on different diets in the family! The tahini caramel is 10/10 SO GOOD!! Thank you for this recipe!
Aw thanks, Emily! So happy you’re a fan of this one!!
Loved these the first time I made them – super rich and dreamy! The second time, I tried to use homemade tahini, and the caramel mixture completely separated (totally my fault). But I will say that, in a pinch, peanut butter is also AMAZING!:)
Uh oh! Sorry to hear that! So happy you love them, though, and glad to hear PB’s a good sub!
I made these and used oat haus granola butter instead and they were amazing. I love them with the tahini but this was a fun twist!
Oooh that sounds incredible! Love that idea!
I absolutely LOVE this recipe. I do have to limit how much I make it because… I can’t stop eating them!! The tahini caramel is mind-blowingly good and pairs so perfectly with the chocolate for salty-sweet heavennnn.
I never have almond flour around, so I replace it with oats that I blitz into flour in the food processor before proceeding with the recipe as usual. I’m not vegan so I also add an egg to the oats as a binder, and to add moisture to adjust for the dryness of the oats without increasing the oil. I have tried this both with and without the egg, and it does set up without it, but it is extremely crumbly. I imagine you could use a flax egg for the same purpose if you are vegan.
Thank you for this wonderful, simple enough to do anytime, absolutely delicious recipe!
Yay! So happy to hear that you are a fan!
These are out of this world delicious! Thank you! Next time I’ll let the crust cool longer and leave the tahini topping to chill for at least an hour – 1-1/2 hours before the chocolate. Still, they are addictive and amazing! Love!
So happy to hear that, glad you are loving this recipe 🙂
Made these last week for a dinner party dessert and they were awesome. I followed the recipe exactly as written. Very easy to make. Making them again this weekend. Thanks for a great recipe.
Truly one of the best dessert recipes I’ve ever made. I’ve made this about a dozen times over the last year or two, either for myself and my wife or for friends and coworkers. Everyone has loved it. Fans of millionaire bars are impressed while tasters new to the dessert are shocked and awed. I’m only a little embarrassed to admit I’ve eaten these bars for breakfast more than a few times. Thank you!
Ahh this is amazing! SO glad you are loving this recipe 🙂
Made these last week with bittersweet chips. TO DIE FOR! I bought dark chocolate chips, and will be making them for Friendsgiving!
Yess! So glad you are loving this recipe ❤️
These are soo yummy! Thank you so much! I make them all the time when I need something sweet
These are amazing! So so good. Will be adding to my treat recipes for sure. My husband was a huge fan too. I think this is the first time I’ve made a “bar” recipe where things actually set well so that when I cut into bars they don’t fall apart and crumble. Success!
Made these today and they were soooo good!!! My new favorite treat. I have a nut allergy so I subbed with homemade oat flour (ground old-fashioned oats) and I didn’t have to adjust the coconut oil like I thought I would, as it was wet enough to press into the dish. I also didn’t have maple syrup so I used simple syrup instead which worked just fine! So so good!
Delicious! Easy to make and decadent. My whole family loves these. The tahini flavor is subtle, not strong.