• Marissa Aiuto

Tahini Billionaire Bliss Bars (vegan, gluten-free, grain-free)

Updated: Jun 25, 2020

Ask and you shall receive! A few friends asked for the recipe for these tasty-looking treats, and here I am, sharing it! Please note this is not a recipe I created on my own, it's inspired and adapted from an Ambitious Kitchen & Bon Appetit recipe.


Happy baking!


Serves: 12 (or a hungry quarantined couple)

Prep Time: 20 min

Total Time: 1 hour


*adapted from an Ambitious Kitchen & Bon Appetit recipe*

Shortbread layer:

· 1 ½ cups almond flour

· 3 tablespoons coconut oil, melted

· 2 tablespoons maple syrup

· ½ teaspoon vanilla extract

· ¼ teaspoon salt

Tahini layer:

· 1/2 cup tahini

· 1/3 cup pure maple syrup

· 1/3 cup coconut oil

· 1 teaspoon vanilla extract

· ½ teaspoon sea salt

Chocolate layer:

· ¼ cup cacao powder or cocoa powder

· ¼ cup coconut oil, melted

· 2 tablespoons maple syrup

· Optional: flakey sea salt & sesame seeds, sprinkled on top

1. Spray an 8x8 inch square pan with nonstick spray and line with parchment paper

2. Preheat oven to 350 degrees Farenheit

3. For the shortbread layer: Combine in a bowl: almond flour, coconut oil, maple syrup, vanilla extract and salt. Add to the pan and press down into the pan. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.

4. For the tahini layer: Add tahini, maple syrup, coconut oil, vanilla extract and sea salt to a pot over medium heat for about 2 minutes, stirring frequently. Pour ‘caramel tahini’ over the shortbread layer. Place in fridge for about 30 minutesor in the freezer for 15-20 minutes, to harden the caramel.

5. For the chocolate layer: Combine cacao powder, melted coconut oil and maple syrup in a bowl. If it seems too thin, add more cacao powder. If it seems too thick, add coconut oil. Pour the chocolate over the caramel layer. Sprinkle with flakey sea salt and sesame seeds.

6. Place in fridge for about an hour or until the chocolate layer hardens. Cut into bars and enjoy!

NOTE: Store leftover bars in the fridge or the freezer!


If you make this recipe, please share and tag me @bewellwithmarissa !

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