5-minute vegan salted caramel

2nd May 2019

A very simple sweet salty gooey 5-minute caramel sauce to drizzle warm over ice-cream, pancakes or crumble the base of a bowl with a 5-ingredient tahini almond cookie, add a scoop of vanilla ice cream, 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 time 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 together, except the vanilla in a small saucepan and heat over medium heat, until 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 desired consistency is reached. Enjoy immediately!  Can be stored refrigerated up to a week.

The sauce will set once it is cooled so you will need to reheat it to regain a pourable consistency or add in hot water until the desired consistency.

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