Salted Tahini Caramels
Yield 16 small caramels
From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press.
There are two types of people in this world: those that adore tahini enough to eat it straight out of the jar, and those that do not. I am of the former persuasion. If you are too, you’ll love these tahini-rific little freezer caramels. Have all the ingredients ready to go at room temperature to make for easy mixing.
- 1/2 cup tahini
- 1/4 cup coconut flour
- 1/4 cup coconut nectar*
- 1/8 teaspoon coarse sea salt
- *(or agave nectar, maple syrup or any other liquid sweetener)
- Combine the tahini, coconut flour, and coconut nectar in a medium bowl and stir until very well-mixed (the mixture will be thick). Pour into a small glass container (lined with plastic wrap or waxed paper for easy removal, if desired) or divide between mini muffin cups. Sprinkle evenly with the sea salt and freeze until very firm. Once frozen, slice into bite-sized pieces with a very sharp knife. Enjoy straight out of the freezer.
- Store the caramels in an airtight container in the freezer for up to 3 months.
Recipe by Olives for Dinner at https://olivesfordinner.com/2013/06/practically-raw-desserts-review-and.html