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Salted Tahini Caramel Chocolate Brownie

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These salted tahini caramel chocolate brownies are rich, fudgy, and naturally sweetened with dates and maple syrup. Featuring a dense brownie base, silky tahini caramel, and a dark chocolate topping, they are vegan, gluten-free, nut-free, and perfect for indulgent yet nourishing treats.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 30 squares
  • Category: Dessert
  • Method: Baked
  • Cuisine: Middle Eastern-Inspired
  • Diet: Vegan

Ingredients

  • 1 cup dates, packed firmly
  • 1 tablespoon vanilla essence
  • ½ cup boiling water
  • 4 tablespoons coconut oil
  • 4 tablespoons maple syrup
  • 4 tablespoons dark sugar-free chocolate, finely chopped or chocolate chips
  • 1 cup gluten-free oats
  • 1 cup desiccated coconut
  • 1 cup sunflower seeds, divided (½ cup blended finely)
  • 4 tablespoons flax seeds, ground
  • 4 tablespoons cacao powder
  • ½ teaspoon salt
  • 1 cup hulled tahini, pourable consistency
  • ⅓ cup maple syrup
  • 2 tablespoons olive oil
  • 1 tablespoon vanilla essence
  • 4 tablespoons coconut oil
  • Salt, to taste
  • 140 grams dark sugar-free chocolate, finely chopped or chocolate chips
  • 2 tablespoons coconut oil
  • Flaked sea salt, to taste
  • 4 tablespoons sesame seeds, toasted

Instructions

  1. Preheat oven to 160°C. Grease a baking pan and sprinkle base with 2 tablespoons ground sunflower seeds.
  2. Soak dates with vanilla essence and boiling water for 15 minutes. Blend until smooth.
  3. Melt coconut oil, maple syrup, and chocolate together over low heat. Combine with date paste.
  4. Add oats, desiccated coconut, blended and whole sunflower seeds, ground flax seeds, cacao powder, and salt. Mix into a thick batter.
  5. Press mixture into prepared pan and bake for 20 minutes until set but soft.
  6. In a saucepan, combine tahini, maple syrup, olive oil, vanilla, coconut oil, and salt. Heat gently and simmer for 5 minutes until golden and thickened. Add a splash of water if too thick.
  7. Spread hot caramel over the hot brownie base.
  8. Melt chocolate and coconut oil together, pour over caramel, and spread evenly.
  9. Sprinkle toasted sesame seeds and flaked sea salt on top.
  10. Let cool at room temperature. While still slightly unset, cut into squares, then refrigerate or freeze until firm. Recut if needed and serve chilled.

Notes

  • For extra richness, add 1 tablespoon more cacao powder to the base.
  • Use quick oats for a softer texture if desired.
  • Add more maple syrup to the caramel for extra softness.
  • Brownies are best enjoyed chilled and do not need reheating.
  • Reduce maple syrup in caramel by 1–2 tablespoons for a less sweet version.

Nutrition

Find it online: https://savorymomskitchen.com/salted-tahini-caramel-chocolate-brownie/