Salted Tahini Shortbread Bars

recipes sweets Jan 31, 2021

I’ve been dying to make some sort of layered, chocolate-shortbread bar for a while now, so these babies are a long time coming. Plus, I’m always looking to satisfy my sweet tooth in a way that shows my body some love as well, and these ingredients couldn’t be any more on point.

The real star of the show, of course, is the tahini. And for those who are a little skeptical of using this in a sweet recipe, let this recipe be the delicious opinion-changer you’re in need of.

Tahini is not only tasty, but it’s also incredibly healthy with tons of good fats, antioxidants, vitamins and minerals such as phosphorus and manganese, both of which play vital roles in bone health as well as vitamins B1 and vitamin B6, which are important for energy production.

Plus, tahini even has anti-inflammatory and antibacterial properties to fight off cancer, strengthen the central nervous system, protect liver and kidney function and more!

For additional ways to get more tahini into your diet (in delicious ways, of course), also check out my:

But if you’re not a fan of tahini, have a sesame allergy or simply prefer to use what you already have on hand, you can most definitely swap out this ingredient for the nut or seed butter of your choice. These bars will be delicious with whatever you choose to include.

This layer, along with the classic, healthified shortbread crust (which also makes an appearance in my Pecan Pie Bars, Magic Bars, and Meyer Lemon Bars) make the perfect base for the chocolate topping.

This is simply a combination of cacao powder, coconut oil, maple syrup, vanilla and salt all melted together to create a tasty, chocolatey element, which is always needed in my book.

Cacao powder is one of my favorite, nutrient-packed baking ingredients, and I always encourage y’all to try out my favorite brand, Karen Berrios Superfoods for the highest quality you can find. You can also use code GOODNESSWITHG for 20% off your order!

After you layer and cool these different components, be sure to remember a very important addition – the flaky sea salt. I’m a sucker for Maldon, as it provides the perfect salty kick that balances out the sweetness of these bars perfectly.

I recommend storing the finished product in the fridge or freezer before serving to guests, your family, or yourself for that matter (my personal favorite  ).

Be sure to let me know if you decide to give these goodies a try!


 YIELDS9 Servings
Shortbread Crust
  •  2 cups almond flour
  •  ¼ cup coconut flour
  •  ½ cup maple syrup
  •  â…“ cup coconut oil, melted
  •  1 tsp vanilla
  •  ¼ tsp salt
Tahini Layer
  •  ¾ cup tahini (can sub for nut/seed butter of choice)
  •  ¼ cup maple syrup
  •  â…“ cup coconut oil
  •  1 tsp vanilla
  •  ¼ tsp salt
Chocolate Layer
  •  ½ cup cacao powder
  •  ½ cup coconut oil
  •  ¼ cup maple syrup
  •  1 tsp vanilla
  •  pinch of salt


Preheat oven to 350 degrees. Line an 8x8 baking sheet with parchment paper, and set aside.
Add all of the crust ingredients to a bowl, and mix together completely.

Pour into the bottom of your pan, and use your fingers to press into an even layer.

Bake crust for about 15 minutes, until beginning to brown. Allow to cool on countertop.
Add all of the tahini layer ingredients to a small sauce pan over medium heat. Heat for 2 minutes until completely melted and incorporated.

Pour over crust, and place in the freezer for 25-30 minutes, until set.

Add all of the chocolate layer ingredients to your small sauce pan over medium heat. Heat for another couple of minutes until combined.

Pour over the tahini layer, and smooth with spatula.

Place pan in the fridge until set, at least an hour.
Cut into 9 squares and sprinkle with flaky sea salt. Enjoy!

*I recommend storing extras in the fridge or freezer*

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