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Salted Tahini Shortbread Bars

Yields9 Servings

Shortbread Crust
 2 cups almond flour
 ¼ cup coconut flour
 ½ cup maple syrup
  cup coconut oil, melted
 1 tsp vanilla
 ¼ tsp salt
Tahini Layer
 ¾ cup tahini (can sub for nut/seed butter of choice)
 ¼ cup maple syrup
  cup coconut oil
 1 tsp vanilla
 ¼ tsp salt
Chocolate Layer
 ½ cup cacao powder
 ½ cup coconut oil
 ¼ cup maple syrup
 1 tsp vanilla
 pinch of salt

Preheat oven to 350 degrees. Line an 8x8 baking sheet with parchment paper, and set aside.


Add all of the crust ingredients to a bowl, and mix together completely.

Pour into the bottom of your pan, and use your fingers to press into an even layer.


Bake crust for about 15 minutes, until beginning to brown. Allow to cool on countertop.


Add all of the tahini layer ingredients to a small sauce pan over medium heat. Heat for 2 minutes until completely melted and incorporated.

Pour over crust, and place in the freezer for 25-30 minutes, until set.


Add all of the chocolate layer ingredients to your small sauce pan over medium heat. Heat for another couple of minutes until combined.

Pour over the tahini layer, and smooth with spatula.


Place pan in the fridge until set, at least an hour.


Cut into 9 squares and sprinkle with flaky sea salt. Enjoy!

*I recommend storing extras in the fridge or freezer*

Nutrition Facts

Servings 9