Tahini and chocolate is coming into its own. The often overlooked pairing is an absolute and unexpected delight in cookies and other desserts. Here we paired a tahini-maple caramel with chocolate for a sweet treat with no dairy and no refined sugars.
In a bowl, mix the tahini, maple syrup and salt until combined.
Add in coconut sugar, if desired, and stir to combine.
Add in coconut flour and stir with a spatula until well combined.
Prepare a metal baking tray with a large piece of parchment paper. Place the ball of tahini caramel on the parchment paper and fold over, so that parchment is wrapped around the caramel. Now press the caramel flat, so that it is between 1/4 and 1/2 inch thick. Place in freezer for 20 mins.
Meanwhile, melt chocolate in a double boiler. Add 1-2 T coconut oil to thin it enough for dipping.
Once the caramel is very cold, pull it out of the freezer and work quickly. You want it to be very cold so that it doesn't melt when dipped in the chocolate.
Cut the caramel into squares. Then place a square on a fork and dip into chocolate quickly, coating evenly. Bring out of the chocolate and let the extra chocolate drip off the caramel and the fork. Place back on parchment paper. Repeat with all squares.
(If you caramel warms too quickly, just pop the tray back in the freezer for five minutes to firm it up.)
Once all the caramels are coated, sprinkle them with a little sea salt, then place back in the freezer. Keep in freezer until the chocolate has hardened. Now they are ready to eat!
You can store these in a sealed container in the freezer and pull one out when you need a snack!
Recipe Note
If you don't want to do squares, you can shape the tahini caramel before you freeze however you want. We liked rolling it into little balls.
