Choc Tahini Caramel Bars

Base layer

• 1 cup oat flour
• 1/2 cup almond meal
• 1/4 cup coconut oil
• 2 Tbsp Rice Syrup
• 1 tsp vanilla extract
• pinch of sea salt

Tahini Caramel

• 1/2 cup tahini
• 1/3 cup Rice Syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• pinch of salt

Chocolate top

• 1 cup dark chocolate chips
• 1 Tbsp coconut oil

1. Prepare the Base Layer:
   Preheat your oven to 175°C and line an 8x8-inch baking pan with parchment paper.

2. In a mixing bowl, combine rolled oats, almond flour, melted coconut oil, maple syrup, and vanilla extract. Mix until well combined.

3. Press the mixture firmly into the prepared baking pan to form an even layer.

4. Bake for 10-12 minutes, or until the edges are golden brown. Remove from oven and let cool completely.

5. Prepare the Tahini Caramel Layer:
   In a medium bowl, whisk together tahini, maple syrup, melted coconut oil, vanilla extract, and a pinch of sea salt until smooth.

6. Pour the tahini caramel mixture over the cooled base layer and spread evenly.

7. Place the pan in the freezer for about 20-30 minutes, or until the tahini caramel layer is firm.

8. Prepare the Chocolate Layer:
   In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Or add the chocolate and oil into a heat proof bowl and place over a pot of simmering water. Pour the melted chocolate over the firm tahini caramel layer and spread evenly.

9. Return the pan to the freezer for another 10-15 minutes, or until the chocolate layer is set.

10. Cut and Serve:
    Once the chocolate layer is set, remove the pan from the freezer and let it sit at room temperature for a few minutes.

11. Lift the bars out of the pan using the parchment paper and place on a cutting board.

12. Cut into squares or bars and sprinkle over some flakey sea salt and enjoy!

13. Store any leftovers in an airtight container in the fridge.