Rebecca Sue |

Double Choc Tahini Caramel Slice

If you love our Double Chocolate Protein Bars then this recipe is for you!
This delicious slice is FODMAP friendly and can be made gluten free and vegan friendly too. Starting with a chocolate shortbread-like base, followed by a gooey tahini caramel filling and finishing with a crunchy layer of double chocolate goodness. Yum!

Ingredients (makes 8)

  • 1 ¼ cup almond meal
  • ¼ cup cocoa powder
  • 3 tbsp coconut oil, melted and cooled
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract


    • ½ cup hulled tahini spread
    • ⅓ cup coconut oil, melted and cooled
    • ⅓ cup maple syrup
    • 1 tsp vanilla extract


      • 2 x Fodbods Double Choc Protein Bars, chopped 
      • 90 g dark chocolate, chopped (or dairy free/gluten free chocolate)
      • ½ tbsp coconut oil, unmelted


        1. Preheat the oven to 180 C. Line a loaf pan with baking paper.
        2. In a bowl combine the almond meal, cocoa powder, coconut oil, maple syrup and vanilla extract. Press the mixture into the prepared pan.
        3. Bake for 5 minutes. Remove the pan from the oven and cool for 10 minutes.
        4. While the base is cooling, make the tahini caramel. Add the tahini, coconut oil, maple syrup and vanilla into a pot. Place the pot over low-medium heat and stir frequently for about 2 minutes, until the caramel is combined.
        5. Pour the caramel over the base. Place the pan in the fridge for 1 hour (or 30 minutes in the freezer) until the caramel has hardened.
        6. After an hour, make the chocolate topping layer. Place the topping ingredients in a bowl, and microwave for 30 seconds. Stir the mixture, and place it in the microwave for another 30 seconds. 
        7. The chocolate should be melted and the Double Chocolate Protein Bars softened. Use a fork to mash and mix the ingredients until well combined.
        8. Spread the topping over the caramel. Place the slice into the fridge for at least 30 minutes or until the top layer is set. 
        9. Remove the slice from the pan and cut into 8 slices. Keep slices in the fridge until ready to serve. Enjoy!


        Note: 2 slices are considered a low FODMAP serve.

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