Paleo Millionaire Bar

Paleo Millionaire Bar


A healthy take on a classic guilty pleasure. It is sinful as it is healthy.

Tahini is like the cool older cousin of your favourite nut butters! Not only are sesame seeds an excellent source of copper and a very good source of manganese, but they are also a good source of magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium and dietary fibre. So now you can feel better about devouring these Paleo Millionaire Bars made with tahini caramel!

Utterly delicious, divine and safe to say it’s good for you. Bookmark this recipe as your go-to chocolate fix.

Ingredients For The Biscuit Base:

1 1/2 cups packed blanched almond flour

3 tbsp melted coconut oil

1 tbsp pure maple syrup or monk fruit sugar as a keto option

1/2 tsp vanilla extract

1/2 tsp salt

Ingredients For The Salted Tahini Caramel:

1/2 cup tahini

1/3 cup coconut oil

1 tsp vanilla extract

1/2 tsp sea salt

Ingredients For The Chocolate Layer

3/4 cup vegan dark chocolate chips

1 tbsp coconut oil

Sea salt, for sprinkling on top


Preheat the oven to 180oC. Make the biscuit base by mixing together the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix until it forms a nice thick crumb like texture.

Line an 8 x 8 inch square pan with baking paper, use your fingers to press and flatten the dough into the pan, and bake for 10 minutes. Allow the base to cool for 10 minutes before adding the caramel.

To make the caramel, heat the tahini, maple syrup, coconut oil, vanilla extract and sea salt in a pot over medium-low heat for 2 to 3 minutes, stirring frequently. Pour over the cooled crust and place in the freezer for at least 20 to 30 minutes to harden the caramel.

Finally, make the chocolate layer by placing the chocolate and coconut oil over a double boiler or in the microwave for 30 second increments, stirring in between until the chocolate is completely melted. Pout the chocolate over the hardened caramel to form an even layer. Place in the fridge until hardened and sprinkle with sea salt on top.