Chocolate Tahini Caramels (No Candy Thermometer!)
Decadent, buttery sea salt tahini caramels with a dark chocolate coating. An easy vegan treat made with just 6 ingredients and NO candy thermometer!
Servings 28 (1-inch caramels)
Ingredients
- 2 Tbsp vegan butter (we like Miyoko’s // dairy butter would also work if not vegan/dairy-free)
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 2/3 cup tahini (creamy, drippy // find our tahini review here)
- 1 cup dark chocolate, chopped (use less if drizzling vs. dunking // they’re delicious without chocolate, too! // chocolate chips also work, ensure dairy-free as needed)
FOR SERVING optional
- Flaky sea salt
- Sesame seeds
Instructions
- Line a loaf pan (or another small-ish rectangular container) with parchment paper. We used an 8 x 4-inch loaf pan.
- In a small saucepan, combine the vegan butter, maple syrup, vanilla extract, and sea salt (don’t add the tahini yet!). Whisking almost constantly, bring the mixture to a boil over medium heat and continue cooking for about 2 minutes (it will be very foamy — that’s normal and good). Remove from heat, add the tahini, and whisk until well combined and thickened.
- Pour tahini mixture into the prepared pan and shake the pan to spread evenly. Place in the freezer for ~1-2 hours until solidified. The caramels will be a little tender, but if too difficult to handle, place back in the freezer for ~30 minutes.
- CHOCOLATE: Once the caramels are almost done chilling, melt the chocolate. Place the chocolate into a small microwavable bowl and microwave in 30-second intervals, stirring in between to prevent burning, until smooth and melted. You can also melt on the stovetop by adding chocolate to a small glass or metal bowl and carefully placing it over ~1 inch of simmering water in a small saucepan, then stirring until melted. Set aside to cool slightly.
- Line a large plate (or something similar that will fit in your freezer) with parchment or wax paper and set nearby. Once the caramels have solidified, cut into ~1 inch pieces. You can enjoy them plain, but we like dunking/drizzling in the chocolate (working quickly so they don’t get too soft), and adding flaky sea salt and sesame seeds. So cute!
- After cutting and coating in chocolate, place the caramels back in the freezer to chill for 30-45 minutes (for more firm caramels) or in the refrigerator for 2-3 hours (for soft caramels).
- These caramels will melt at room temperature, so they need to be kept in the freezer or refrigerator until ready to enjoy! Transfer to a sealed container where they will keep for 1 month (or longer) in the freezer or up to ~2 weeks in the refrigerator.
Video
Notes
*If oil-free, you could possibly replace the vegan butter with more tahini, but the caramels may not solidify as much and won't be as smooth and rich/taste as much like classic caramel.
*Nutrition information is a rough estimate.
*Nutrition information is a rough estimate.
Nutrition (1 of 28 servings)
Serving: 1 caramel Calories: 89 Carbohydrates: 6.7 g Protein: 1.5 g Fat: 6.5 g Saturated Fat: 2.6 g Polyunsaturated Fat: 1.4 g Monounsaturated Fat: 2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 55 mg Potassium: 78 mg Fiber: 1.2 g Sugar: 3.9 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 33 mg Iron: 1.3 mg