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.
