Tahini and Date Salted Caramels

In the mood for something sweet, faced with a massive tub of tahini? If so, this is the recipe for you. I only made a small batch, but it could be scaled up to make more. Mine turned out rather thin, but you could make them any size or shape you wanted really.


It’s so easy as well – I just blended 1 tbsp coconut oil with about 8 medjool dates and 1/4 cup tahini. I also added a teaspoon each of cinnamon and nutmeg – cardamom would also be nice, as would cacao powder or ground coffee (although be careful with the bitterness/sweetness balance – make sure to taste before freezing). I spooned this into a container lined with greaseproof paper, and sprinkled with a touch of Himalayan crystal salt. I left them in the freezer for about 2 hours before slicing. They melt quite quickly (at least in the Qatari heat!), so you have to eat them quickly – as if that would ever be a problem for me!


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