This is a very simple, sweet, salty, gooey 5-minute caramel sauce to drizzle warm over ice cream or pancakes. You can also crumble the base of a bowl with a 5-ingredient tahini almond cookie. Add a scoop of vanilla ice cream and a sprinkling of toasted pistachio nuts, drizzle over the caramel sauce, and garnish with fresh mint leaves. Perfect for Pesach Celebrations!

~ spring vegetable garden ~

5-minute vegan salted caramel

Recipe inspired here.

preparation 5 minutes

makes 1 cup

ingredients

⅓ cup/75g hulled tahini 

⅓ cup/70g coconut cream

⅓ cup/50g coconut sugar

¼ tsp fine rock salt

2 Tbsp coconut oil

2 tsp water, or more for desired consistency

½ tsp vanilla extract

to serve

vanilla ice-cream

5-ingredient tahini almond cookies

toasted pistachios

preparation

  1. Mix all the ingredients, except the vanilla, in a small saucepan and heat over medium heat until the sugar is dissolved, stirring continuously.
  2. Remove from heat and stir in the vanilla extract.
  3. For a more syrupy, drippy consistency, once cool, whisk in water 1 tsp at a time until the desired consistency is reached. Enjoy immediately!  It can be stored refrigerated for up to a week.

Once cooled, the sauce will set, so you will need to reheat it to regain a pourable consistency or add hot water until you reach the desired consistency.