Salted Tahini Caramels

Hello faith in plants friends! Today we have some BEAUTIFUL salted tahini caramels for a sweet but healthy dessert. Something about the cold weather always makes me want a yummy dessert after dinner. In the summertime, fruity and light foods call to me, but winter time comes and I’m all about drinking tea, making soup, and of course, the occasional sweet treat. Does this happen to any of you?

Salted Tahini Caramels

Anyways, back to these little salted caramels. These babies are cute, they melt in your mouth, and best of all? They don’t use any refined sugar! That is a serious win in my book. As a general rule, I don’t eat refined sugar, but still have maple syrup and raw honey in my life (and pantry!).

These caramels use dates to sweeten them, which is a nice change from regular liquid sweetener. We always try to eat whole foods whenever possible, and dates fit the bill. I love having these with some warm peppermint tea, but you could eat them for breakfast with your coffee if you wanted.

Salted Tahini Caramels
Serves 6
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 1 c pitted dates
  2. 1/2 c organic tahini
  3. 2 Tb coconut oil
  4. 1 ts vanilla
  5. 1/2 ts cinnamon
  6. 1/2 ts himalayan sea salt
Instructions
  1. Soak the dates in warm water until soft, about 10 minutes.
  2. Drain the water, and process the dates in a food processor until small pieces form.
  3. Add in the rest of the ingredients, except salt, and process until smooth, about 3-5 mins. My mixture eventually formed a paste and released a liquid that tasted a lot like dulce de leche--if yours does this, just smooth it out when you create the caramels.
  4. Smooth the mixture into a bread pan and put in freezer, sprinkling salt on top.
  5. Wait until hard enough to cut into pieces and enjoy!
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