Go Back
+ servings
stack of tahini caramel bars on a blue surface.

Tahini Caramel Millionaires Shortbread

Traditional British millionaires shortbread gets a Middle Eastern inspired twist with flavors of tahini and toasted sesame. A buttery shortbread crust with salted tahini caramel and dairy-free chocolate. These delicious caramel slices are easy to make, and can be adapted as gluten-free.
Course Dessert, Snack
Cuisine Middle Eastern
Diet Vegan, Vegetarian
Prep Time 40 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings 12
Calories 427kcal



  • 1 tablespoon milled flaxseed
  • 1 ½ cups all purpose flour sub with gluten-free all purpose flour
  • 6 tablespoons vegan butter
  • 2 tablespoons coconut sugar
  • ¼ teaspoon sea salt

Tahini Caramel

  • 1 ½ cups tahini
  • ½ cup pure maple syrup
  • 1 tablespoon coconut oil solid
  • 4 tablespoons coconut cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt


  • 1 tablespoon sesame seeds
  • 160 g vegan chocolate
  • 1 tablespoon vegan butter



  • Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8" pan with some oil or vegan butter, then line with parchment paper.
  • Make a "flax egg" by adding the ground flaxseeds to a bowl with 2.5 tsp water. Stir and allow to sit for 5 minutes.
  • In your food processor, combine the flax egg, flour, vegan butter, coconut sugar, and salt until the ingredients stick together to form a dough. Evenly press the dough into the base of the pan and smooth it out with a spatula or flat bottomed glass. With a fork, gently prick the dough several times.
  • Bake for 15-18 minutes until slightly browned, then allow to cool to room temperature.

Tahini Caramel

  • Prepare the caramel by adding all of the ingredients to your food processor. Blitz for a couple of minutes until smooth and silky. Pour the caramel on top of the crust and use a spatula to spread it out in an even layer.
  • Place in the freezer to set for a minimum of 4 hours (overnight works well).
  • For the topping add the sesame seeds to a lined baking tray and bake in the oven preheated to 175°C (350°F) for 10 minutes until they brown slightly. Set aside.


  • For the coating melt the chocolate and butter over a double boiler. Stir until melted thoroughly. Use a spatula to spread it over the caramel in an even layer.
  • Sprinkle the toasted sesame seeds on top of the chocolate.
  • Allow it to set at room temperature for at least 15 minutes before slicing into servings. To slice, place a sharp knife in a jug of boiling water to heat it. Wipe the knife dry and gently cut, allowing the heat from the knife to melt through the slices.


  • Refrigerate in an airtight container and consume within 3-5 days. Alternatively, you can freeze any unused portions and defrost them as needed.


Calories: 427kcal | Carbohydrates: 38g | Protein: 8g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 312mg | Potassium: 212mg | Fiber: 3g | Sugar: 16g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 3mg