PALEO SALTED CARAMEL TAHINI COOKIE BARS
Where are all my tahini lovers at?! The reason I love tahini (especially Soom tahini) so much is because it’s SO versatile. Whether you’re team sweet or team savory you can work its yumminess into just about anything, even these tahini cookie bars.
I typically make lemon tahini dressings for my salads or bowls, but decided to shake it up and make something with it that would satisfy my sweet tooth instead and these tahini cookie bars were the perfect solution.
I’ve been doing that a lot lately – shaking it up in the kitchen, and it’s been so FUN. I had to have a nat intervention because realized I had gotten in too much of a rut with my lunch and dinner meals. I’m always the most creative with breakfast foods because it’s my absolute favorite meal, but ended up having a raw veggie and chicken salad with avocado for lunch almost every. single. day. Can you say BORING?!
So I’ve started buying new and diverse veggies, using fun combos of spices and piling my bowls and plates high with different foods! It’s been making me so happy both physically and mentally because cooking has become WAY more fun and my body seems to be loving the new diversity in my diet.
But back to these dreamy cookie bars. I’m a total mouth feel kinda gal and let me tell you – these have the BEST mouth feel. The crunchy cookie bottom and the ooey gooey top layer go together better than Monica and Ross (if you aren’t a Friends lover I’m not sure if we can be friends).
And the mix of nuts, tahini, coconut and dates blend together to make the most IRRESISTIBLE flavor. Even the roomies gave it a 12/10 (that’s when you KNOW).
So why else do I love Soom tahini (besides the yummy taste)? Tahini is packed with healthy fats, calcium and lots of minerals and vitamins. And Soom’s tahini is made from just ONE ingredient – White Humera Ethiopian sesame seeds. They have organic and non-organic options, as well as a chocolate version (which I would dive right on into if I wasn’t sticking with SCD for the time being). It seriously doesn’t get better than that!
They also just launched new mini packets that are PERFECT for on-the-go. They’re also perfect for this recipe because each packet has the exact amount of tahini you need for it!! SCORE!
These bars make a perfect, healthy dessert or snack and taste even better with coconut butter drizzled on top. Because I mean… what doesn’t?!
note: sesame and tahini should not be consumed in the first stages of SCD. Visit this website for more information if you are interested in learning more!
Salted Caramel Tahini Cookie Bars (Paleo + Gluten Free + Dairy Free + SCD-Friendly + Refined Sugar Free)
These bars are the sweet treats of your DREAMS! They're decadent without any of the added sugar and have the creamiest AND crunchiest texture.
1 1/2 cup coconut flour
1/4 tsp salt
1/2 tsp cinnamon
3 Tbsp honey
1/2 cup coconut oil
1 tsp pure vanilla extract
2 Tbsp tahini
3 Tbsp coconut cream (can be subbed with coconut butter)
5 soaked dates
1 cup cashews
1 tsp pure vanilla extract
1/2 tsp salt
1 tsp cinnamon
Preheat your oven to 350 degrees F and prepare a square baking pan (I like the cookie crust pretty thick so I use a smaller baking pan, but if you only have larger ones simply only press the dough to fill half the pan) by lining it with parchment paper (you definitely want to do this otherwise it'll be impossible to get your bars out later!!!)
You will start by making the crust. In a bowl, mix together the coconut flour, salt and cinnamon.
In a separate bowl, mix the vanilla extract, honey and melted coconut oil.
Mix the wet and dry ingredients and then pat down into the bottom of your baking pan.
Bake for about 15 minutes or until it start to turn golden.
While that is baking, make the caramel topping. In a food processor place all of the ingredients. Note that the dates should have been SOAKED. I soak mine for a couple of hours, but you can "flash soak" them by placing them in super hot water for about 10-20 minutes. You want them to be soft.
Blend the ingredients up until they're all mixed and you have a sticky substance.
Once the bottom cookie layer is done baking, let it cool for about 10 minutes.
Then add the caramel filling on top, sprinkle with sea salt and place in the freezer for about 1 hour to set it. After that you can take it out, cut it into bars and store in the fridge or freezer in an airtight container!