Salted Tahini Caramel
Makes just over 1/2 cup
- 1/3 cup pure Vermont maple syrup
- 1/3 cup tahini (pourable consistency)
- pinch of Kosher salt
In a medium bowl, simply combine all the ingredients and whisk well until uniform. Taste and add as much kosher salt as you want.
Use right away over ice cream, in oatmeals, over yogurt, over smoothie bowls or even your morning latte. This tahini caramel is especially delicious drizzled over brownies! Transfer to an air-tight container for storage. Keep in the pantry for up to 7 days. Transfer to the fridge for longer storage (will thicken as it cools down).
Try it with a pinch of cinnamon, cardamon, or vanilla extra for an extra twist!
Recipe, picture and details from Plant Based Jess. Find more details and video instructions online here.
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