Chocolate & Tahini Caramel Slice Recipe - Gluten & Dairy Free.

Freya Bennett-Overstall
Nov 8, 2025
2 min read

Updated: Nov 8, 2025

A Nourishing Treat from Our Retreat.

Last month, we had the absolute indulgence of enjoying fresh, seasonal, nourishing meals catered by Open Table Byron Bay at our Reconnect and Renew Retreat. On our second day, Ronit and her talented team treated us to a delicious Chocolate Caramel and Tahini Slice that everyone couldn’t stop talking about — it was so good that we all begged for the recipe!

Ronit has kindly shared her recipe with us and graciously allowed me to include it in this month’s blog. Believe me — this recipe has been tried, tested, and is adored. It offers the perfect harmony of wholesome and indulgent.

“Mmmmmmmmmmmmmmmmmmmmmmmm....” - all retreat participants 😁

Tahini is not only deliciously nutty and creamy — it’s also a nutritional powerhouse. Made from ground sesame seeds, it’s rich in calcium, supporting strong bones and a healthy nervous system, while also providing healthy fats that keep you feeling nourished and satisfied. Pair that with ethically produced dark chocolate, which is naturally high in magnesium, and you’ve got a treat that is healthy and scrumptious. It’s the perfect example of how wellness and indulgence can absolutely coexist in every bite.

Chocolate Caramel and Tahini Slice Recipe

Ingredients:

For the raw base:

120g pecan flour/meal or roasted pecans whizzed up in a food processor
80g desiccated coconut
5-6 medjool dates (pips removed)
2 tablespoon tahini
½ tablespoon cacao powder (optional)

For the tahini and maple caramel:

3/4 cup tahini
3/4 cup maple syrup
1 teaspoon salt
1/4 cup melted coconut oil

200-300g of your favourite dark chocolate (I used Living Koko's 80%) for pouring on top plus some salt flakes or rose petals or roasted sesame seeds to sprinkle on top - I used homegrown dehydrated cherry slices.

Directions:

Whiz your raw base ingredients together in a food processor or TMX* until the mixture comes together into a paste.
Press the base mixture into a slice-tin lined with baking paper and then pop into the freezer.
To make the tahini caramel blend the tahini, maple syrup, melted coconut oil and salt together. Don't skip the salt, it takes the caramel to higher heights. Blend on high speed until beautifully smooth and voluptuous. Pout the mixture over the base and return to the freezer.
Melt your favourite dark chocolate and pour it over the set caramel. Quickly use a spatula to spread the chocolate before it sets, and add salt flakes/rose petals/roasted sesame seeds/dehydrated cherry slices.
Cut into slices and keep in the freezer until ready to serve.