Salted Dark Chocolate Tahini Caramels

Making traditional caramels involves boiling together water, sugar, and corn syrup until it reaches 320 degrees. Next, to give the caramels that signature velvety mouthfeel, butter, and heavy cream are added and then poured into a greased pan to cool. Lastly, cut the caramel into squares and enjoy.

As you can see, making caramels at home involves many steps and is made with not-so-healthy ingredients. I love the caramel flavor from the dates and the smoothness and creaminess from the tahini for a healthier caramel.

How to make this recipe

1. The first step to making these salted dark chocolate tahini caramels is to remove the pits from the Medjool dates and soak in hot water for 15 minutes. Once soaked, drain the water and squeeze out any excess moisture from the dates using a paper towel. If the dates are plump and moist, you can skip this step.
2. Place the dates into a food processor.Process until smooth and creamy.
3. Once the dates are smooth and sticking together, add the tahini and vanilla extract. Process once again until smooth.
4. Using a tablespoon, scoop out some of the caramel mixture and place it on a parchment paper-lined baking tray. Continue until all of the caramel mixture has been used up, and you end up with 9-12 caramels. Place the tray into the freezer and allow it to chill while you move on to the next step.
5. Melt the chocolate in a double boiler. Gently stir. Remove the caramels from the freezer and dip each one into the chocolate, making sure to coat the entire caramel. Place back onto the baking tray and sprinkle with coarse sea salt.
6. Enjoy right away or place in an airtight container in the fridge and save for later.

What is tahini?

Tahini is made by grinding sesame seeds until smooth and paste-like. The paste is stable in Middle Eastern and Mediterranean cuisines. Tahini gives dishes an earthy flavor. You may be familiar with tahini as an ingredient in the beloved dip, hummus.

Recipe substitutions

What I love about this recipe are the easy modifications. If you do not like tahini, here are some suggestions for other seed and nut butter you can use:

• Almond butter
• Peptita seed butter
• Sunflower seed butter
• Peanut butter

Tahini is my personal favorite. The combination of tahini and dates gives these caramels a unique flavor. If you decide to use another nut or seed butter, slowly add it to the food processor and adjust until the caramel mixture is thick and pliable.

Equipment you will need

• Food processor
• Measuring spoons
• Baking tray
• Parchment paper

How to store leftovers

Store leftovers in an air-tight container in the fridge for up to two weeks or until ready to enjoy. The caramels will last up to three months if stored in the freezer.

Are you looking for more easy no-bake dessert recipes? Make sure to check out these No-bake Cookie Dough Bars and Raw Chocolate Brownies.

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