303.842.8255 | 400 McCaslin Boulevard, Suite 210, Louisville, CO 80027
Paleo Chocolate Tahini Millionaire Bars

Paleo Chocolate Tahini Millionaire Bars

Paleo + Chocolate + Tahini in an easy recipe? I’m in! This is my new favorite recipe, and there are several versions of it around. These are basically classic Millionaire Bars, adapted to fit into grain free, dairy free, egg free, and no cane sugar parameters. Millionaire Bars have been a favorite in Scotland for years, where they may have originated, and where you might see them with names like Caramel Shortbread, or Millionaire’s Slice. They start with a shortbread crust, have a caramel middle, and chocolate layer on top. Decadent!

The recipe I am using here is adapted from this one which happens to be vegan as well as Paleo. Luckily, it’s easy to adapt Millionaire Bars to a Paleo version. The sweet relies on maple syrup here – a lot of it. That brings up the question of whether maple syrup is Paleo. If it is, how much is ok?

This is a recipe that in itself – in my opinion – is too sugary to be valid as Paleo. We know that native North American tribes made and enjoyed maple syrup – there’s even a legend that it made them lazy and less interested in other food – hmmm! It was indeed in the hunter-gather repertoire, at least in the northeastern US.

But, if you’re looking for a sweet treat for kids who can’t eat peanut, wheat, dairy (including butter), or eggs, and you’re avoiding processed sweeteners, this is an good option for a special occasion or happy after school snack.

I haven’t yet tinkered with the maple syrup to tahini ratio in the “caramel” layer, but there may be some room there to reduce the syrup. This will reduce the volume overall of the caramel layer, unless you likewise up the tahini, or other ingredient. Some recipes use dates and less syrup. It may work to blend in an unsweetened additional nut butter (almond or cashew?) if your child tolerates that, and sweeten with some stevia, to make up for reduced syrup.

Changes in my version include adding some flax (technically a seed, not a grain) to enhance the crust, plus a different source for the chocolate chips (I like Lily’s Stevia Sweetened Dark Chocolate Chips) – yes they have soy lecithin. In my experience, this is not a deal breaker for IgE soy allergy or for soy exorphins potential.

I also suggest a different timing for firming up the middle layer, which took much longer than the 30 minutes suggested in the recipe I worked from. I found that the “caramel” layer needs a good two hours in the fridge to set. I got even better results when I let it set overnight.

Once you’ve got this easy recipe assembled, keep stored in fridge or even the freezer if you like. The tahini-maple caramel will soften to runny texture at room temperature.


Paleo Chocolate Tahini Millionaire Bars
Print Recipe
Easy to make. Just leave time for each layer to set, and you're good to go. Salty chocolatey caramel-y goodness, without the wheat, dairy allergens, or cane sugar!
Servings Prep Time
12 bars 30 minutes
Passive Time
2+ hours
Servings Prep Time
12 bars 30 minutes
Passive Time
2+ hours
Paleo Chocolate Tahini Millionaire Bars
Print Recipe
Easy to make. Just leave time for each layer to set, and you're good to go. Salty chocolatey caramel-y goodness, without the wheat, dairy allergens, or cane sugar!
Servings Prep Time
12 bars 30 minutes
Passive Time
2+ hours
Servings Prep Time
12 bars 30 minutes
Passive Time
2+ hours
Ingredients
Base Layer "Shortbread" Crust
Middle "Caramel" Layer
Chocolate Layer On Top
Servings: bars
Instructions
For The Crust
  1. Preheat oven to 350 degrees F.
  2. Line an 8x8 inch square pan with baking parchment (a 9x9 pan will be too big).
  3. Melt the coconut oil (microwave or stove top). In a medium bowl, mix it with the almond flour, maple syrup, vanilla extract, and salt. Use a fork to blend it together so it forms a thick crumb texture. Add to pan, and use your fingers or the bottom of a glass or jar to evenly press it down into the pan. Bake for 10 minutes.
  4. Remove from oven, and allow crust to cool at least 10 minutes before adding caramel mixture. You can place it in the fridge to speed this part up.
For The Caramel Layer
  1. Add the tahini, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot. Place over medium-low heat for approximately 2 minutes. Stir until evenly blended and smooth.
  2. Pour over the cooled crust. Place in refrigerator for 2 hours or longer, ideally overnight, for a firm, evenly chilled crust. Freezing is not recommended to hasten this part. It can change the texture of your caramel to have icy crystals on top that will melt to water on serving.
For The Chocolate Layer
  1. Melt chocolate chips in a microwave safe bowl or on stove top, with the coconut oil. Stir to blend together til smooth. Spread this on your chilled and hardened caramel layer. Place it back in fridge to harden, about 30 minutes or longer.
Recipe Notes

Leave time for each layer in the process to set, and you're good to go. Make the base crust ("shortbread") layer, which bakes in just 10 minutes. Let it cool, then spread on your "caramel" layer. This takes longer to set. Ideally, refrigerate the caramel layer overnight for a good hard set. At a minimum, refrigerate it for two hours before adding the chocolate layer (which is a snap to make in microwave). Though the original recipe suggests placing this in the freezer if you're in a hurry to set the caramel, don't. It will change the texture so that ice can form at the top of the caramel. This will become watery at room temp. Once all assembled and firmed up in your fridge, it's fine to store these Paleo Chocolate Tahini Millionaire Bars in your freezer if you like!

Share this Recipe
Gluten Free Sweet Potato Chocolate Chip Brownies

Gluten Free Sweet Potato Chocolate Chip Brownies

Brownies are easily made gluten free, whether you’re using a baking mix or your own flour blend from scratch (for a pure deep chocolate, pure scratch recipe, see Rebecca Reilly’s book Gluten Free Baking). This version uses a pre-blended gluten free baking mix (not a brownie mix), and gets its sweet from a change-up in the sugars: Instead of 1-2 cups of refined white sugar, here I let coconut sugar, raw honey and molasses do the trick, with help from cooked sweet potato. Tastes yummy, lowers the glycemic index, and throws in a few extra minerals and vitamins. Use leftover baked sweet potatoes or mash; canned pumpkin works well in place of sweet potato too.

We often use Pamela’s Gluten Free Baking Mix in my house for recipes like this – the caveat is that it contains buttermilk and is not casein or dairy free. Dairy free option: Lose the butter, and use only coconut oil, ghee, or a mix of these (ghee contains no whey or casein). You’ll also need a different gluten free baking mix like Bob’s Red Mill. Mixes like this are convenient because they pre-blend the gluten free flours that work best in baked goods, and  they include gluten free baking powder, salt, and other usual dry ingredients that baked goods need.

 

Gluten Free Sweet Potato Chocolate Chip Brownies
Print Recipe
Dark, moist, yummy, less sugar, and more nutrients than standard brownie recipes
Servings Prep Time
10 servings 20 minutes
Cook Time
30-35 minutes
Servings Prep Time
10 servings 20 minutes
Cook Time
30-35 minutes
Gluten Free Sweet Potato Chocolate Chip Brownies
Print Recipe
Dark, moist, yummy, less sugar, and more nutrients than standard brownie recipes
Servings Prep Time
10 servings 20 minutes
Cook Time
30-35 minutes
Servings Prep Time
10 servings 20 minutes
Cook Time
30-35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350 degrees; prepare an 8 x 8 or 9x 9 inch baking pan by greasing lightly with coconut oil or ghee. Dust with rice flour or any gluten free flour then line with baking parchment.
  2. Cream butter with coconut oil and sugar, blend on medium-high til smooth
  3. Add molasses and honey, blend on medium until smooth
  4. Add egg and vanilla; blend on medium til smooth
  5. Add baked sweet potato (or canned sweet potato or canned pumpkin) and stir in til blended
  6. Stir in gluten free flour mix and cocoa powder, and blend til smooth; add chocolate chips and nuts.
  7. Spoon into greased pan with parchment paper and gluten free flour
  8. Bake 15-25 min until a knife comes out clean. Test for doneness starting at 25-30 minutes.
Share this Recipe
Chicken Curry With Green Beans And Potatoes

Chicken Curry With Green Beans And Potatoes

Don’t be daunted by the longish ingredient list – it’s mostly spices, which are worth picking up at a better bulk spice shop. Turmeric, curry, and cumin give immune supportive compounds and warming flavors to this recipe, so feel free to use them liberally, along with healthful garlic and ginger. Once the chopping is done, this recipe is a one pot dinner that is easy to make. Serve with rice, quinoa, or cauli-rice. Vary the vegetables in this dish as much as you like. Another good combination is to use sweet potato with chard or beet greens, or orange or yellow bell pepper with breadfruit. Options are as varied as your imagination!

Chicken Curry With Green Beans And Potatoes
Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 people 30 minutes
Cook Time
30 minutes
Chicken Curry With Green Beans And Potatoes
Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 people 30 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Instructions
  1. Mix powdered dry spices: Cumin, curry powder, turmeric root, salt, and paprika and set aside.
  2. Melt coconut oil in large skillet that is 3-4 inches deep. Add minced onion, garlic, ginger root, and turmeric root, and cook on medium heat until softened but not brown.
  3. Add tomatoes and chicken broth, and turn up heat to bring to a steady simmer. Add potatoes. Option: You may instead microwave your chopped potatoes until soft, then add them to the skillet, to make this part faster.
  4. Add green beans, coconut milk, and chicken. Simmer for 10 minutes.
  5. After 10 minutes, add dry spices, red curry paste, and honey or coconut sugar. Mix well, and continue cooking for 10 more minutes.
  6. Just before serving, add cilantro and stir through. Serve curry over rice or quinoa.
Share this Recipe

Subscribe To Our Newsletter

I invite you to sign up for my newsletter. Every couple of weeks I will share tips on how to help your child learn, grow, and thrive through nutrition.

You have Successfully Subscribed!