In a Sweet Crisis: Chocolate Tahini Caramel

First, line a small loaf pan with parchment paper. We recommend an 8 x 4 inch pan, but you can use any suitable pan you have.

In a small saucepan, combine the vegan butter, maple syrup, vanilla extract, and sea salt. Not the tahini yet, stay calm! Bring the mixture to a boil over medium heat, whisking constantly, and cook until it becomes frothy. Then remove from heat and add the tahini. Mix well.

Pour the prepared tahini mixture into the pan and shake the pan to spread it evenly. Then place it in the freezer and let it freeze for 1-2 hours.

Now it's chocolate time! Melt the chocolate in the microwave or using a double boiler method. Be careful not to burn the chocolate.

Once the caramels have hardened, cut them into small pieces. Dip them in chocolate, sprinkle with flaky sea salt and sesame seeds. Don't they look beautiful?

Finally, let the caramels sit in the freezer for 30-45 minutes for firmer caramels or chill in the refrigerator for 2-3 hours for softer caramels.