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You are here: Home » Desserts

No Fuss Salted Tahini Date Caramel

Aug 7, 2019 -May contain affiliate links

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Do you want to learn how to make caramel in less than 15 minutes? Scroll down! Bonus: it's vegan, it's gluten-free, and has no refined sugar!

Tahini date caramel in a jar with a spoon

If you've ever attempted to make caramel from scratch, you probably know that it can be a daunting task. One mistake, and you'll end up with a sticky mess... or a really bad burn!

It's one of the things we love the most about this tahini date caramel. It doesn't require any cooking, and it's super simple and quick to prepare. To make it even better, it's made with just a handful of ingredients, and has no sugar added. And it's vegan and gluten-free, too!

All you need to prepare the caramel is:

  1. Medjool dates, which give that sweet, caramel taste
  2. Plant-based milk, to help blend the dates and get them nice and smooth
  3. Tahini, to make it creamy and add nuttiness
  4. Vanilla extract, for a more caramely-like flavor
  5. Sea salt, because the sweet and salty combo is just awesome
Ingredients to make date caramel

After soaking the dates in hot milk, all you have to do is blend all the ingredients until smooth, and done!

Date caramel in a blender

Store the caramel in a glass jar in the refrigerator for up to 2 months. And always make sure to use clean utensils to scoop it out!

Tahini caramel in a jar

Here are some fun things you can do with this caramel:

  • Drizzle it over ice cream
  • Spread it on toast
  • Add it to your overnight oats
  • Use it as a fruit dip
  • Ice cinnamon buns with it
  • Top baked apples
  • Jazz up your smoothie bowl
Tahini Date caramel poured over an ice cream cone

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Tahini date caramel in a jar with a spoon

No Fuss Salted Tahini Date Caramel


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  • Author: Vicky & Ruth
  • Total Time: 15 minutes
  • Yield: 2 cups (32 tbsp) 1x
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Description

Do you want to learn how to make caramel in less than 15 minutes? Scroll down! Bonus: it's vegan, it's gluten free and has no sugar added. Trust us, you'll want to try it!


Ingredients

Scale
  • 12 Medjool dates, pitted
  • ¾ - 1 cup unsweetened plant based milk, hot
  • ½ cup tahini
  • ½ tsp natural vanilla extract
  • ⅛ tsp sea salt

Instructions

  1.  Soak the dates in ¾ cup of hot milk, in a heatproof bowl, for 5 minutes
  2. Transfer the dates and milk to a high-speed blender, add the tahini, vanilla and salt and blend until smooth (you might need to add a little more milk to make it easier to blend the dates). The mixture will be thick
  3. Store in a glass jar or airtight container in the fridge for up to 2 months (see note)

Notes

  1. Always use a clean utensil to scoop out the date caramel to keep it fresh
  • Prep Time: 15 minutes
  • Category: dessert
  • Method: raw
  • Cuisine: vegan sweets

Nutrition

  • Serving Size: 1 tbsp
  • Calories: 48
  • Sugar: 6
  • Sodium: 81.3
  • Fat: 1.9
  • Saturated Fat: 0.3
  • Unsaturated Fat: 1.5
  • Trans Fat: 0
  • Carbohydrates: 7.8
  • Fiber: 1
  • Protein: 0.9
  • Cholesterol: 0

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Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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