Sometimes, caramel sauces take a while to yield the perfect consistency and flavor. You have to monitor it constantly, ensuring that it doesn’t burn. The one problem with traditional caramel is that it’s heavy on the sugar, which can be quite overbearing. This recipe gives you the classic caramel flavor that you crave, only with much less sugar and some sea salt to accent the flavor.
People on the raw vegan diet cannot enjoy this caramel recipe, as it requires cooking. They can, however, enjoy a raw date syrup, which is the next best thing. Click here to make that recipe. This salted caramel recipe has is perfectly luxurious and creamy, and the coconut milk and tahini have a lot to do with that. It may seem odd to add tahini to a dessert because people add to hummus, salad dressings, and marinades. Believe it or not, tahini is not just for savory recipes. In fact, the sesame flavor adds a beautiful nuttiness to this caramel sauce.
This caramel sauce only contains five ingredients and comes together in 10 minutes, making it the perfect last minute dessert sauce. It goes great on homemade ice cream, raw apple slices, or classic fall dessert recipes that you typically find at Thanksgiving. We hope you enjoy it.
- Prep Time:2m
- Cook Time:8m
- Total Time:10m
- Serves: 6 servings
- Yield: 1 cup
- Category: Desserts, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1/4 c lite coconut milk
- 1/3 c grade A maple syrup
- 1/2 c tahini
- 1/2 tsp. molasses, more or less to taste
- 1/4 tsp. sea salt, more or less to taste
Instructions
- Add the coconut milk, maple syrup, and tahini to a small saucepan over medium heat. Whisk occasionally until well incorporated (about three minutes).
- It will be quite milky at this point. If you are okay with this texture, please proceed. If not, you can add another 1/4 cup of tahini to thicken the caramel.
- Stir in the molasses and then remove from heat once it\'s thoroughly combined. Season with sea salt, mix, and then taste. Adjust to desired flavor.
- Pour into a glass jar and allow it to come to room temperature before you cover it and store in the fridge. It will keep fresh in the fridge for up to two weeks.
