About the Recipe
When that tahini obsession continues and when salted caramel has never tasted so good!
Ingredients
Salted Caramel
1/4 cup canned coconut cream
1/4 cup coconut sugar
1/2 tsp celtic salt
1 tsp coconut oil
1 tsp vanilla extract
Blondie
4 tbsp coconut oil, melted
1/4 cup coconut cream
1/2 cup gluten free oat flour
1 tsp baking powder
1/4 cup maple syrup
1 tsp vanilla extract
1/2 tsp celtic salt
1 cup tahini
1/2 cup macadamia nuts, roughly chopped
Preparation
Step 1
Pre-heat oven to 180ºC. Line a square baking pan.
Step 2
Let’s start with the caramel sauce, add the coconut cream, coconut sugar, and salt to a small pot and place over low - medium heat.
Step 3
Bring to a boil and reduce the heat as soon as it starts to boil.
Step 4
Stir in the vanilla extract, coconut oil and continue to stir until it thickens. This should take about 5 minutes. Place to the side and allow it to cool.
Step 5
Now it’s time to make the blondie, in a large bowl whisk together coconut oil, maple syrup, vanilla extract, coconut cream, 1/2 water at room temperature and tahini.
Step 6
Fold in the oat flour, baking powder, salt, macadamia nuts and mix well.
Step 7
Transfer the batter into the pan. Add a few teaspoon dollops (leave some for serving) of the salted caramel sauce on top of the batter. Using a skewer swirl through the mixture.
Step 8
Bake for 30-35 minutes or until the skewer comes out clean.
Step 9
Allow to cool on a wire rack. Cut up into slices.
Step 10
Serve with a drizzle of salted caramel sauce.
Enjoy 💕