I shared a photo a while back on Instagram of this sauce when I was first testing the recipe and I had so many messages asking for the recipe so I have practised it a few more times and here is the final result.
As I’ve never had a huge sweet tooth, conventional caramel sauces are super sickly sweet to me. I’d have a mouthful but couldn’t face anymore as it was just a sweetness overload. The tahini in this sauce balances out the sweetness of the maple syrup and lends a savoury flavour, therefore you may think it’s not sweet enough but your tastebuds will soon adjust.
I like to serve this sauce straight off the heat over frozen berries, or once it has cooled and thickened I layer it with coconut yoghurt and banana then finish with some granola, kind of a quick banoffee dessert.
Tahini is made from ground sesame seeds and are rich in oil (healthy fats) and are a good source of protein too. Tahini is also a rich in essential vitamins and minerals, including some B vitamins, magnesium and iron. In addition to B vitamins, tahini also contains vitamin E which helps skin health and can help with signs of early aging (please excuse me while I go bathe in tahini!!).
-1/4 cup tahini
-4 Tbsp. maple syrup
-4 Tbsp. coconut cream
-1/2 tsp. vanilla extract
-1/2 tsp. ground cinnamon
How To Make
Place the ingredients in a small pan and warm over a low to medium heat stirring constantly.
The caramel will darken slightly as it cooks, once the caramel is smooth remove from heat.
Serve warm or allow to cool and store in an airtight container in the refrigerator for up to 4 days.
The caramel will thicken in the fridge, slightly warm in a pan for a runny consistency before serving.