Are you trying to be healthy but find yourself craving some caramel goodness? This smooth and decadent vegan salted tahini caramel is done in under 10 minutes and perfect to drizzle on anything your heart desires. The possibilities are endless.

I never really liked caramel growing up. If there was a choice between chocolate and caramel, I’d pick chocolate any day. But people change, especially when you can make it refined sugar-free and vegan.  😛

I absolutely love the texture of this vegan salted tahini caramel. It is super silky and creamy, almost looks like the real deal. Plus that tahini flavor brings the caramel to another level.

Really all you need to do is heat all ingredients over low heat for a couple minutes and done. Yup, so simple. 

If you don’t like tahini, you can always check out my date caramel. The dates give the caramel the necessary sweetness and you won’t have that tahini flavor, but I would encourage you to check this one out. It is one of my favorites and I’ve found myself using it in a ton of other delicious vegan and sugar-free desserts such as:

• Tahini Date Caramels
• Vegan Caramel and Cashew Mini Ice Cream Pops

This caramel is also perfect for drizzling on breakfast bowls, brownies, ice cream and whatever else you can think of.  Easy to make and delicious…what’s not to love? Give it a try! 😛

If you happen to make this vegan salted tahini caramel, I’d love to know what you think in the comments below, as a review, or simply take a pic and tag @delight.fuel

Vegan Salted Tahini Caramel

Yield: 1/2 cup

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

This 4 ingredient vegan salted tahini caramel is so smooth, rich and decadent and is done in simply 5 minutes. Perfect for drizzling. It's also dairy-free, paleo and refined sugar-free.

4.5 Stars (118 Reviews)

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Ingredients

• 1/4 cup maple syrup (date syrup)
• 1/4 cup tahini
• 2 tbsp coconut oil
• 1/2 tsp sea salt

Instructions

1. In a small saucepan heat tahini, maple syrup and coconut oil over low heat. Add salt and stir until combined.
2. Transfer caramel into an airtight jar/container.
3. Store in the refrigerator for up to two weeks.

Notes

For a darker caramel color you can use date syrup instead of maple syrup.

The consistency of the caramel depends on the thickness of the tahini. The thicker the tahini paste, the thicker the caramel sauce.