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.

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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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