Tahini Caramel Granola Slice

Serves makes 12-16 slices

Time 30 minutes plus chilling

Ingredients

For the Base

2 cups gluten-free cacao coconut granola (roughly chopped for better binding)

¼ cup almond flour

3 tbsp extra virgin olive oil

2 tbsp honey (or maple syrup)

For the Tahini Caramel Layer

½ cup tahini (smooth)

¼ cup honey (or maple syrup)

2 tbsp extra virgin olive oil

1 tsp vanilla extract

Pinch of sea salt (optional, for a salted caramel vibe)

For the Chocolate Layer

150g dark chocolate (70% or higher)

1 tbsp extra virgin olive oil (optional, for a smoother chocolate layer)

Method

Preheat your oven to 160°C (320°F) and line a 20x20 cm (8x8 inch) square baking pan with baking paper.

In a mixing bowl, combine the roughly chopped Brookfarm cacao coconut granola, almond flour, extra virgin olive oil, and honey. Stir until well combined and the granola mixture is sticky and holds together when pressed.

Press the granola mixture firmly into the prepared pan to create an even base layer. Use the back of a spoon or a spatula to press it down tightly. Bake for 10-12 minutes, until the edges are golden. Remove from the oven and allow it to cool completely.

In a small saucepan over low heat, combine the tahini, honey, and extra virgin olive oil. Stir continuously for 2-3 minutes until the mixture is smooth and thickens slightly. Be careful not to let it boil.

Remove from heat, stir in the vanilla extract and a pinch of sea salt, if using, for a salted caramel flavour. Pour the tahini caramel mixture over the cooled granola base and spread it evenly with a spatula. Place the pan in the fridge or freezer to set for at least 30 minutes, until the caramel layer is firm.

While the caramel layer is setting, melt the dark chocolate and extra virgin olive oil (if using) in a heatproof bowl over a pot of simmering water (double boiler method), or microwave in 20-second increments, stirring in between until fully melted and smooth.

Once the tahini caramel layer has set, pour the melted chocolate over the top and spread evenly to cover the caramel. You can sprinkle a few cacao nibs or a pinch of sea salt on top for extra texture and flavour, if desired.

Place the pan back into the fridge for another 30-40 minutes, or until the chocolate has fully set.

Once the chocolate is firm, remove the slice from the fridge and allow it to sit at room temperature for a few minutes to make cutting easier. Using a sharp knife, slice into squares or bars. Serve immediately or store in an airtight container in the fridge for up to a week.

TIPS:

You can make these slices even more indulgent by adding a layer of toasted coconut flakes or chopped nuts on top of the caramel before pouring over the chocolate.

If you want to keep the recipe vegan, simply swap the honey for maple syrup in both the base and caramel layers.

For an extra crunchy base, lightly toast the granola in the oven before pressing it into the pan.