Mariza Ebersohn is a South African recipe developer and food photographer whose passion for healthy and delicious cooking developed while living in the South Of France for nearly a decade. In this recipe, she shares a delicious version of Strawberry Tahini Caramel Slices.
Table of Contents
Ingredients You’ll Need
Nougat Base
- Coconut flour
- Almond flour
- Shredded coconut
- Melted coconut oil
- Maple syrup
- Vanilla extract
- Salt
Tahini Caramel
- Vegan caramel
- Tahini
- Brewed rooibos tea
- Salt
- Vanilla essence
Strawberry Jam
- Fresh strawberries
- Maple syrup
- Lemon juice
- Corn starch mixed with a little bit of water to make a paste
- Agar
- Salt
Vegan Caramel
- Canned coconut cream
- Coconut sugar
- Maple syrup
- Salt
- Vanilla powder
How To Make This Caramel Slices
Step 1: Nougat Fusion Foundation
- Start by making the nougat base, melt the coconut oil, add the maple syrup and the vanilla.
- Mix the dry ingredients and add in the wet into the dry and press into a square baking tin lined with baking paper and place in the fridge.
- Add all the ingredients for the caramel into a pot on the stove and let it simmer until it thickens.
- Remove and pour onto the base, smooth out with a spatula and place in the fridge to set for about an hour.
Step 2: Strawberry Symphony Jam Infusion
- For the jam, add the chopped strawberries, maple syrup, lemon juice and salt into a pan and let it simmer on medium until it starts to soften and gets jammy.
- Add the corn starch (mix with a little but of water first) and agar-agar powder just before removing and then pour on to the caramel layer.
- Leave to set for about an hour and a half in the fridge and remove to slice and decorate with fresh strawberries.
Step 3: Vegan Caramel
- Place all the ingredients except the salt and vanilla in a pot on medium heat and bring to a boil for about 30-45 minutes until it becomes gooey and oozing caramel.
- Whisk in the salt and vanilla powder and store in a glass container.
Strawberry Tahini Caramel Slices – Recipe Card
Ingredients
Nougat base:
- 1 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup shredded coconut
- 1/2 cup melted coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp salt
Tahini caramel:
- 1 cup Vegan caramel*
- 1/2 cup tahini
- 1/3 cup strong brewed rooibos tea
- 1/3 tsp salt
- 1 tsp vanilla essence
Strawberry jam:
- 1 1/2 cup fresh strawberries
- 1/3 cup maple syrup
- 1 tsp lemon juice
- 1/4 cup corn starch mixed with a mittle bit of water to make a paste
- 1 packet of agar - 11g
- pinch of salt
*Vegan caramel:
- 400 ml canned coconut cream
- 1/2 cup coconut sugar
- 1/2 cup maple syrup
- 1/2 tsp salt
- 1/2 tsp vanilla powder
Instructions
- Start by making the nougat base, melt the coconut oil, add the maple syrup and the vanilla.
- Mix the dry ingredients and add in the wet into the dry and press into a square baking tin lined with baking paper and place in the fridge.
- Add all the ingredients for the caramel into a pot on the stove and let it simmer until it thickens.
- Remove and pour onto the base, smooth out with a spatula and place in the fridge to set for about an hour.
- For the jam, add the chopped strawberries, maple syrup, lemon juice and salt into a pan and let it simmer on medium until it starts to soften and gets jammy.
- Add the corn starch (mix with a little but of water first) and agar-agar powder just before removing and then pour on to the caramel layer.
- Leave to set for about an hour and a half in the fridge and remove to slice and decorate with fresh strawberries.
*Vegan caramel:
- Place all the ingredients except the salt and vanilla in a pot on medium heat and bring to a boil for about 30-45 minutes until it becomes gooey and oozing caramel.
- Whisk in the salt and vanilla powder and store in a glass container.
Notes
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About The Author
Mariza Ebersohn is a passionate foodie who lived in the south of France for 8 years. There, she discovered her passion for a healthier way of eating and living whilst amid a foreign country and language. She delved into the creative art of food photography and recipe creation that soon became not only her therapy but her livelihood. Now, a few years later, back in her home country South Africa, Mariza wants to share this lifestyle that has changed her completely. her goal is to revolutionize the traditional way of eating into a more whole foods and wholesome way.
Find more of Mariza’s Recipes on her website and here on Best of Vegan.
