4.4 from 45 votes
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!
Prep Time
1 hr 55 mins
Cook Time
55 mins
Total Time
2 hrs
Servings: 28 (1-inch caramels)
Calories: 89 kcal
Course:
Dessert
Cuisine:
Vegan
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.
Cup of Yum
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
Serving
1caramel
Calories
89
(4%)
Carbohydrates
6.7g
(2%)
Protein
1.5g
(3%)
Fat
6.5g
(10%)
Saturated Fat
2.6g
(13%)
Polyunsaturated Fat
1.4g
Monounsaturated Fat
2g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
55mg
(2%)
Potassium
78mg
(2%)
Fiber
1.2g
(5%)
Sugar
3.9g
(8%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
33mg
(3%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 28(1-inch caramels)
Amount Per Serving
Calories 89
% Daily Value*
| Serving | 1caramel | |
| Calories | 89 | 4% |
| Carbohydrates | 6.7g | 2% |
| Protein | 1.5g | 3% |
| Fat | 6.5g | 10% |
| Saturated Fat | 2.6g | 13% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 55mg | 2% |
| Potassium | 78mg | 2% |
| Fiber | 1.2g | 5% |
| Sugar | 3.9g | 8% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.