No Bake Vegan Tahini Millionair Bars
Hazel & Cacao:
Recipe type: Dessert
  • 1 cup quick oats (or use quinoa flakes for completely gf)
  • 3 cups blanched almond meal
  • 4 TBSP grape seed oil
  • 4 TBSP rice malt syrup
  • ½ cup coconut oil
  • ½ cupĀ  rice malt syrup
  • 4 tbsp tahini
  • Drop vanilla extract
  • Pinch salt
  • ¾ cup dark chocolate chips
  • ¼ cup almond milk
  1. Mix all the short bread cookie ingredients in a bowl until sticky. Press down evenly in a lined square baking tin and set aside.
  2. For the caramel layer melt down the coconut oil until liquid and mix in all the other ingredients until smooth. Pour over short bread layer and place in the freezer to set for 1 to 2 hours.
  3. Meltdown the chocolate chips on low heat on the stove and mix in almond milk to make it creamier. Once caramel is set, pour over chocolate sauce and place back in the freezer for another 1 to 2 hours. Once set, slice and enjoy.
Recipe by Hazel & Cacao at