Wednesday 17 June 2020


As you can tell I am still just a little bit obsessed with tahini and this week I tried adding some to one of my favourite British sweet things - the indulgent millionaire shortbread.

Even better this version is completely gluten free, thanks to a ground almond base AND dairy free with a wonderful "caramel" made from coconut oil, tahini and maple syrup. I have to say the end result here was AMAZING, so good in fact that I couldn't quite believe it was all made with slightly "healthier" ingredients. 

I mean don't get me wrong, this is not like eating celery and still has enough calories to make it more of a treat, but I would make this millionaire's shortbread again based on taste alone - the tahini, ground almond and coconut oil adding another dimension to this classic that made it even more delicious than the more conventional version I have made before

I cannot recommend making these enough even if you are not vegan or in need of something gluten free, trust me on this one!


For the shortbread base:
  • 1 ½ cups ground almonds
  • 3 tablespoons melted coconut oil
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

For the salted tahini caramel:
  • 1/2 cup tahini
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt

For the chocolate layer:
  • 3/4 cup dark chocolate, chopped up (vegan or non vegan)
  • 1 tablespoon coconut oil
  • Fancy sea salt, for sprinkling on top

  • Preheat oven to 180 degrees celsius. 
  • Line a small baking tray with baking paper
  • 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 tray 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 the freezer for 20-30 minutes.
  • After 30 minutes, make the chocolate layer: Add chopped up chocolate and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted.
  • Pour over the caramel layer and tilt tray 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 
  • squares. 
  • Bars should be kept covered in the fridge until ready to serve.

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