- 1/4 cup maple syrup
- 1/4 cup date syrup
- 1/2 cup tahini paste
- 2 tbsp coconut oil
- 1/2 tsp salt
1. In a small saucepan heat tahini, maple syrup, date syrup and coconut oil over low heat. Add salt and stir until combined.
2. Transfer caramel into an airtight jar/container.
3. Store in the refrigerator for up to two weeks.
If you don’t have date syrup at home or wouldn’t know where to look at the store, you can always use just maple syrup, but you won’t be able to achieve that dark amber color and the really awesome consistency that really makes this recipe pop.