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Rich and Decadent Vegan Tahini Billionaire Bars: a show-stopping dessert

Inspired by a popular recipe from Bon Appetit, but veganized! This "homemade Twix" style cookie boasts three layers of sesame shortbread, tahini-peanut butter caramel and chocolate. With the peanut butter twist, these vegan tahini bars hit the perfect notes of salty and sweet to create a guaranteed crowd pleaser. Your new go-to dessert!
Print Recipe
Servings: 25 approx 1.5" bars
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 3/4 cup powdered sugar
  • 1/3 cup 1/3 cup toasted sesame seeds, plus 2 Tbsp to sprinkle on top
  • 1 1/2 tsp Morton kosher salt; divided or 2 3/4 tsp Diamond Crystal salt; divided
  • 2 sticks chilled unsalted vegan butter like Earth Balance or Country Crock
  • 2 Tbsp ground flax seeds, plus 2 Tbsp water a spice grinder works well if your flax is not pre-ground
  • 1 1/4 cup light brown sugar
  • 3/4 cup coconut cream
  • 1/4 cup tahini
  • 1/4 cup creamy peanut butter
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350F.
  2. Spray an 8x8" baking pan with nonstick cooking oil or line with parchment paper. Even though the dough has a lot of butter, it will likely stick if you are using a glass dish. If you don't have parchment paper, be sure to spray the pan (preferable a non-stick baking pan) with cooking oil.
Shortbread
  1. Mix ground flax with water in a small bowl and set aside.
  2. Whisk flour, powdered sugar, sesame seeds and 1/2 tsp Morton Kosher or 3/4 tsp Diamond Crystal salt in a bowl.
  3. Cut 1 of the sticks of butter into 1/2" pieces and add to bowl. Using your fingers, work in butter until pieces are about pea-sized.
  4. Now, mix in the flax-water mixture.
  5. Press the dough into an even layer in the pan. Prick dough with a fork in several spots to help it stay flat as it bakes.
  6. Bake the shortbread until golden brown, about 24-28 minutes (or up to 35 minutes if using a glass dish). Let cool slightly.
Tahini Caramel
  1. Now, make the tahini caramel. In a medium saucepan, heat the other stick of butter and light brown sugar, whisking constantly, until butter is melted and sugar is dissolved, about 3 minutes. (It's important to whisk constantly at this point to create a smooth consistency.)
  2. Whisk in the coconut cream and salt. Bring to a boil and cook about 10-15 minutes, whisking constantly, until bubbling becomes less frequent and caramel is thick enough to coat a spoon. When it doubt, it's better to cook it a little more, as it's better to have the caramel be too thick than too runny.
  3. Remove from heat. Add tahini, peanut butter and vanilla extract. Whisk until smooth.
  4. Pour caramel over shortbread and distribute evenly. Chill until set, about 20-30 minutes in the freezer.
Chocolate Layer
  1. Melt vegan dark chocolate in a microwave-save bowl, microwaving in 40 second increments and stirring in between.
  2. Once caramel has cooled, pour the chocolate over it. Sprinkle toasted sesame seeds on top.
Chill
  1. Chill in fridge until firm, about 1-2 hours. Use a sharp knife to cut into pieces a little over 1" wide. Enjoy!