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    Home » Dessert » Salted Dark Chocolate Tahini Caramels

    Salted Dark Chocolate Tahini Caramels

    November 7, 2021 By lovecheflaura Leave a Comment

    Jump to Recipe Print Recipe

    Salted Dark Chocolate Tahini Caramels are soft, chewy, and a holiday favorite. Ready for the best part? They are made with only five simple ingredients!

    Salted tahini caramels in a bowl
    Jump to:
    • How to make this recipe
    • What is tahini?
    • Recipe substitutions
    • Equipment you will need
    • How to store leftovers
    • Salted Dark Chocolate Tahini Caramels

    Making traditional caramels involves boiling together water, sugar, and corn syrup until it reaches 320 degrees. Next, to give the caramels that signature velvety mouthfeel, butter, and heavy cream are added and then poured into a greased pan to cool. Lastly, cut the caramel into squares and enjoy.

    As you can see, making caramels at home involves many steps and is made with not-so-healthy ingredients. I love the caramel flavor from the dates and the smoothness and creaminess from the tahini for a healthier caramel.

    Salted Dark Chocolate Tahini Caramels in a bowl

    How to make this recipe

    1. The first step to making these salted dark chocolate tahini caramels is to remove the pits from the Medjool dates and soak in hot water for 15 minutes. Once soaked, drain the water and squeeze out any excess moisture from the dates using a paper towel. If the dates are plump and moist, you can skip this step.
    2. Place the dates into a food processor.Process until smooth and creamy.
    3. Once the dates are smooth and sticking together, add the tahini and vanilla extract. Process once again until smooth.
    4. Using a tablespoon, scoop out some of the caramel mixture and place it on a parchment paper-lined baking tray. Continue until all of the caramel mixture has been used up, and you end up with 9-12 caramels. Place the tray into the freezer and allow it to chill while you move on to the next step.
    5. Melt the chocolate in a double boiler. Gently stir. Remove the caramels from the freezer and dip each one into the chocolate, making sure to coat the entire caramel. Place back onto the baking tray and sprinkle with coarse sea salt.
    6. Enjoy right away or place in an airtight container in the fridge and save for later.

    What is tahini?

    Tahini is made by grinding sesame seeds until smooth and paste-like. The paste is stable in Middle Eastern and Mediterranean cuisines. Tahini gives dishes an earthy flavor. You may be familiar with tahini as an ingredient in the beloved dip, hummus.

    Tahini Caramels in a bowl

    Recipe substitutions

    What I love about this recipe are the easy modifications. If you do not like tahini, here are some suggestions for other seed and nut butter you can use:

    • Almond butter
    • Peptita seed butter
    • Sunflower seed butter
    • Peanut butter

    Tahini is my personal favorite. The combination of tahini and dates gives these caramels a unique flavor. If you decide to use another nut or seed butter, slowly add it to the food processor and adjust until the caramel mixture is thick and pliable.

    Equipment you will need

    • Food processor
    • Measuring spoons
    • Baking tray
    • Parchment paper

    How to store leftovers

    Store leftovers in an air-tight container in the fridge for up to two weeks or until ready to enjoy. The caramels will last up to three months if stored in the freezer.

    Salted Dark Chocolate Tahini Caramels in a bowl

    Are you looking for more easy no-bake dessert recipes? Make sure to check out these No-bake Cookie Dough Bars and Raw Chocolate Brownies.

    Let's stay connected on social media! Please leave a star rating on the recipe card and comment below! Tag @LoveChefLaura on Instagram and hashtag #lovecheflaura so I can see your creations!

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    Salted tahini caramels in a bowl
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    Salted Dark Chocolate Tahini Caramels

    Salted Dark Chocolate Tahini Caramels are soft and chewy. Ready for the best part? They are made with only four ingredients!
    Prep Time45 mins
    Freeze Time:15 mins
    Total Time1 hr
    Course: Dessert
    Cuisine: American
    Keyword: caramel, chocolate, gluten-free, vegan, vegetarian
    Servings: 12 caramels
    Calories: 143.3kcal

    Ingredients

    • 1 cup Medjool dates, packed
    • 3 tbsp tahini
    • ½ tsp vanilla extract
    • 1 cup dark chocolate
    • coarse sea salt for topping

    Instructions

    • Remove the pits from the Medjool dates and soak in hot water for 15 minutes. Once soaked, drain the water and squeeze out any excess moisture from the dates using a paper towel. If the dates are plump and moist, this step can be skipped. 
    • Place the dates into a food processor. Process until the dates are smooth and clumping together. Next, add the tahini and vanilla extract and process until smooth and creamy. Using a tablespoon, scoop out some of the caramel mixture and place it on a parchment paper-lined baking tray. Continue until all of the caramel mixture has been used up, and you end up with 9-12 caramels. Place the tray into the freezer and allow it to chill while you move on to the next step.
    • Melt the chocolate in a double boiler. Gently stir. Remove the caramels from the freezer and dip each one into the chocolate, making sure to coat the entire caramel. Place back onto the tray and sprinkle with coarse sea salt. Enjoy right away or place in an airtight container in the fridge and save for later.

    Nutrition

    Serving: 12g | Calories: 143.3kcal | Carbohydrates: 16.7g | Protein: 2g | Fat: 8.2g | Saturated Fat: 3.9g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 2.6g | Trans Fat: 0.1g | Cholesterol: 0.4mg | Sodium: 4.4mg | Potassium: 206.7mg | Fiber: 2.6g | Sugar: 11.6g | Vitamin A: 26.5IU | Vitamin C: 0.2mg | Calcium: 23.8mg | Iron: 2mg

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