Double Fudge No-Bake Caramel Pecan Pie Brownies

For the Base Layer: Add all of the ingredients (1/2 cup creamy tahini, 3 tbsp melted coconut oil, 1/3 cup maple syrup, 1/3 cup cacao powder) to a mixing bowl and combine until a uniform, moldable dough forms. Transfer this to a brownie tin or a parchment paper lined tupperware and press flat to desired thickness (the recipe creator made these bars pretty thick so did not spread the base layer too much). Place in the fridge to set for a few minutes while you prepare the middle layer.

For the Caramel Pecan Pie Layer: Add the 6-8 soft pitted dates and 2 tbsp creamy tahini to a food processor or blender and blend until a thick, sticky paste forms (this took about 3 minutes for the creator). At this point, stir through the 1/2 cup finely chopped raw pecans until fully coated. Transfer this layer to the base layer and spread evenly.

For the Chocolate Topping: Melt the 1 cup chocolate chips of choice and 2 tbsp creamy tahini until smooth. Pro-tip: melting chocolate with tahini instead of coconut oil makes it much thicker and easier to bite into later. The creator melted theirs 30 seconds in the microwave, stirred, and then another 10 seconds. Pour this layer over the top of the caramel pecan layer and place in the fridge to set for at least an hour. Slice and enjoy!