These tasty caramels come totally guilt-free. Tahini is simply ground sesame seeds – full of healthy fats and nutrients to nourish your body. Throw in some metabolism-boosting coconut oil, low GI Sweetner, high antioxidant cacao powder and an awesome superfood powder, and really this could be medicine. Right? Baobab powder has a delicious caramelised pear flavour. It’s high in fibre, vitamin C, potassium (great for workout recovery), and acts as a natural prebiotic. If you can’t lay your hands on any, there’s some handy substitutions available in the Tips section below.
Recipe
SERVES: 6
INGREDIENTS:
For the caramel
- 1 tablespoon tahini (heaped)
- ½ tablespoon melted coconut oil
- 1 tablespoon rice malt syrup
- 1 tablespoon stevia (I use Natvia)
- ½ teaspoon natural vanilla extract
- 10g baobab powder (optional)
- pinch Himalayan sea salt
For the chocolate
- 1 tablespoon melted coconut oil
- 1 tablespoon raw cacao powder
- 4-5 drops liquid stevia (sub 1 teaspoon Natvia or liquid sweetener as desired)
Garnish
- 1 tablespoon bee pollen (optional – not vegan)
METHOD:
- In a bowl, add the tahini (warmed slightly if possible), coconut oil, sweeteners, vanilla and salt.
- Stir until thoroughly combined, then add the Baobab and stir again until thickened.
- Refrigerate while prep the chocolate mix.
- Mix all chocolate ingredients together until smooth.
- Roll cool tahini caramel into balls and dip in the chocolate.
- Sprinkle with bee pollen and freeze for 15 minutes until set. Enjoy!
Tips:
Rice Malt Syrup can be subbed with raw honey (not vegan) / maple syrup / coconut nectar, as needed.
Bee pollen can be substituted with crushed nuts or chia seeds, if desired.
Baobab can be subbed with maca powder, lucuma, or mesquite.
Tahini can be subbed with nut butter of choice.
