Tahini-Date Salted Caramels





Makes about 18 candies
1 cup pitted dates medjool
1/2 cup tahini
2 tablespoons coconut oil (room temperature)
1/2 teaspoon ground cardamom (optional)
1/8 teaspoon fleur de sel or other finishing salt 

Combine the dates, tahini, coconut oil, and cardamom in a blender or food processor. You should have a very smooth, creamy, and thick paste.
Transfer the mixture to a parchment-lined bake and roast pan and use a spatula to press it down evenly. Sprinkle with salt.
Freeze until firm. Remove from the pan and cut into bite-size pieces.
Store in an airtight container in the freezer for up to a month.
 

Comments