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
- Mix all the ingredients, except the vanilla, in a small saucepan and heat over medium heat until the sugar is dissolved, stirring continuously.
- Remove from heat and stir in the vanilla extract.
- 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.