Tahini Maple Syrup Caramel

This has to be one of my favourite recipes! There is something magically delicious in the combination of tahini and maple syrup! There are loads of caramel recipes out there – this is how I make mine. It is no-cook, one-bowl, 3-minutes, easy-peasy, delicious and crazy versatile to use in so many ways: as a topping over ice cream, a spoonful with yogurt and granola, over pancakes, with fruit crumble, as an ‘icing’ for a cake, as a secret ingredient IN the cake batter, drizzled over brownies, as a ‘dip’ or drizzle for cut up apples and pears, a dollop over fresh peaches… so so so good! I keep a jar in the fridge all the time. You will too, I’m sure!

Prep time: 3 Minutes / Cook Time: None / Makes: 1 ½ cups

Ingredients:

• 3/4 cup tahini

• 3/4 cup maple syrup

• 1/2 teaspoon vanilla extract

• 1/8 teaspoon sea salt

• 1 tsp coconut oil – melted (optional)

How it’s Made:

• Add all ingredients (except the coconut oil) to a bowl and stir to combine until smooth and slightly thickened. Some tahini can be thick so if your mixture is too thick (it should be pourable / spoon-able) then add the melted coconut oil and mix again to soften the caramel. It’s ready to use right away.

• Store caramel in the fridge for up to 2 weeks. Let your caramel sit at room temperature to soften when you take it out of the fridge to use.

Enjoy!