Salted Tahini Caramel
This quick & easy salted tahini caramel sauce is one of my favorite plant-based pantry recipes. Done within 2 minutes, no cook and fully vegan and dairy-free. Use over ice cream, brownies, in oatmeals and so much more. Loaded with a nice sweet nutty flavor and makes for a healthy twist on the classic caramel sauce.
Ingredients
- ⅓ cup maple syrup
- ⅓ cup tahini - pourable consistency
- pinch of kosher salt - to taste
Instructions
- In a medium bowl, simply combine all the ingredients and whisk well until uniform. Taste and add as much kosher salt as you want.
- Use right away over ice cream, in oatmeals, over smoothie bowls or even lattes, etc. This tahini caramel is especially delicious drizzled over brownies! Transfer to an air-tight container for storage. Keep in the pantry for up to 7 days. Transfer to the fridge for longer storage (will thicken as it cools down).
Video
Notes
- If you are using a thicker tahini, then you might need to add more maple syrup to loosen up its texture.
- I know maple syrup is kinda expensive, but I believe that agave nectar would work too instead. Just start with a little less and adjust the amount as needed (maple syrup and agave don't have the exact same consistency).
- Flavor the tahini caramel by adding cinnamon, cardamom or vanilla extract.