Tahini Caramel Millionaires Shortbread

1. Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8" pan with some oil or vegan butter, then line with parchment paper. 2. Make a "flax egg" by adding the ground flaxseeds to a bowl with 2.5 tsp water. Stir and allow to sit for 5 minutes. 3. In your food processor, combine the flax egg, flour, vegan butter, coconut sugar, and salt until the ingredients stick together to form a dough. Evenly press the dough into the base of the pan and smooth it out with a spatula or flat bottomed glass. With a fork, gently prick the dough several times. 4. Bake for 15-18 minutes until slightly browned, then allow to cool to room temperature. 5. Prepare the caramel by adding all of the ingredients to your food processor. Blitz for a couple of minutes until smooth and silky. Pour the caramel on top of the crust and use a spatula to spread it out in an even layer. 6. Place in the freezer to set for a minimum of 4 hours (overnight works well). 7. For the topping add the sesame seeds to a lined baking tray and bake in the oven preheated to 175°C (350°F) for 10 minutes until they brown slightly. Set aside. 8. For the coating melt the chocolate and butter over a double boiler. Stir until melted thoroughly. Use a spatula to spread it over the caramel in an even layer. 9. Sprinkle the toasted sesame seeds on top of the chocolate. 10. Allow it to set at room temperature for at least 15 minutes before slicing into servings. To slice, place a sharp knife in a jug of boiling water to heat it. Wipe the knife dry and gently cut, allowing the heat from the knife to melt through the slices. 11. Refrigerate in an airtight container and consume within 3-5 days. Alternatively, you can freeze any unused portions and defrost them as needed.