Chocolate Tahini Caramels are a rich and creamy treat with a sweet and nutty flavor, made without a candy thermometer. The tahini adds a unique twist to traditional caramels, and the chocolate coating gives them an indulgent finish. Here's an easy recipe for these decadent caramels:
Ingredients:
For the Caramel:
1/2 cup tahini
1/4 cup maple syrup (or honey)
1/4 cup coconut sugar (or brown sugar)
1/4 cup coconut milk (or any plant-based milk)
1/4 cup coconut oil (or vegan butter)
1 tsp vanilla extract
Pinch of sea salt
For the Chocolate Coating:
1/2 cup dairy-free chocolate chips (or regular chocolate if not vegan)
1 tsp coconut oil (or any oil, for smoothness)
Instructions:
1. Make the Caramel:
In a medium saucepan, combine the tahini, maple syrup, coconut sugar, coconut milk, and coconut oil. Place over medium heat.
Stir constantly as the mixture heats up, making sure the sugar dissolves and everything is well combined.
Once the mixture starts to bubble, reduce the heat to low and simmer for 5-7 minutes, stirring frequently. It should thicken slightly. The caramel is done when it coats the back of a spoon.
Stir in the vanilla extract and a pinch of sea salt. Remove from heat and allow it to cool for 10 minutes.
2. Set the Caramel:
Line a small baking dish or loaf pan with parchment paper, leaving some overhang to easily lift the caramels out later.
Pour the caramel mixture into the prepared pan, spreading it evenly. Let it cool to room temperature, then refrigerate for at least 1-2 hours to firm up.
3. Cut into Caramels:
Once the caramel has set, use the parchment paper to lift it out of the pan. Cut it into small squares or rectangles.
4. Make the Chocolate Coating:
In a microwave-safe bowl or using a double boiler, melt the chocolate chips and coconut oil together, stirring every 20 seconds until smooth and fully melted.
5. Coat the Caramels:
Dip each caramel piece into the melted chocolate, using a fork or toothpick to coat it fully. Allow the excess chocolate to drip off.
Place the coated caramels on a parchment-lined tray.
6. Chill the Caramels:
Refrigerate the caramels for about 30 minutes or until the chocolate has set.
7. Serve:
Once the chocolate is firm, your Chocolate Tahini Caramels are ready to enjoy! Store them in an airtight container in the fridge for up to 1-2 weeks.
Tips:
Flavor Variations: Add a pinch of cinnamon, cardamom, or a dash of sea salt to the caramel for extra flavor.
Tahini Substitutes: If you don’t like tahini, you can swap it with almond butter, peanut butter, or cashew butter for a different nutty flavor.
Vegan Option: Use plant-based ingredients for the caramel and chocolate (like coconut milk and dairy-free chocolate chips).
These Chocolate Tahini Caramels are a delightful combination of creamy caramel, nutty tahini, and rich chocolate, all without the need for a candy thermometer!
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