If you're the type of person that can never decide between chocolate, caramel, or original, this recipe is perfect for you.

Three layers of rich, sweet and creamy tahini and cashew goodness, each infused with its own unique flavour: dark chocolate at the bottom, dreamy caramel in the middle, and classic halva on top. 

Whether you choose to eat your layers one by one from top to bottom, or take a big cross-sectional bite to enjoy all the flavours at once, this recipe is sure to take your taste-buds on an unparalleled taste adventure.

Choc caramel tahini bars

(Yield: 8-10 bars)


Base ingredients (to be used in all the layers):
  • 200g cashews
  • 240 melted coconut oil
  • 100g tahini 
  • 140g sesame seeds
  • 180g honey (for a vegan version, use maple syrup or agave)
Additional ingredients for the caramel layer:
  • 60g dried or fresh dates (if using dried dates, soak in filtered water a few hours before use)
  • 2 TBSP mesquite powder
Additional ingredients for the chocolate layer:
  • 4 TBSP cacao powder


  1. Add the cashews to a blender and pulse/blend until it turns into a fine flour (Be careful not to overprocess, otherwise the oil will separate and it will turn into a paste).
  2. Scoop the cashew flour into a bowl and add the melted coconut oil and tahini.
  3. Add the sesame seeds to a blender and pulse/blend until it turns into a fine flour.
  4. Add the sesame flour to the cashew, coconut oil, and tahini mix, and add the honey. 
  5. Mix together thoroughly by hand until it forms a smooth, sticky batter. Divide the batter into three equal parts.
  6. Press one part of the mix into a pan lined with baking paper (we used a bread loaf pan to obtain the shape in the photograph). Any pan shape can work - it depends in the height and shape you want for your bars.
  7. Mix one of the other parts of the mix with the soft dates and mesquite powder. If your dates are soft enough, this can be done with your hands.
  8.  Press this ‘caramel’ mix onto the layer in the pan.
  9. Mix the last part of the mix with the cacao powder and press onto the caramel layer in the pan.
  10. Refrigerate until firm. this may take up to 4 hours, depending on how runny your tahini is. 
  11. Once firm, remove the fudge from the fridge and slice into bars. 

    Tip: For an extra special treat, you can drizzle some melted chocolate over the bars once sliced. 

     Recipe adapted from Tales of a Kitchen's Triple Layered Tahini Fudge.