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Strawberry Tahini Caramel Slices



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:

  • 400ml canned coconut cream
  • 1/2 cup coconut sugar
  • 1/2 cup maple syrup
  • 1/2 tsp salt
  • 1/2 tsp vanilla powder


  1. Start by making the nougat base, melt the coconut oil, add the maple syrup and the vanilla.
  2. 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.
  3. Add all the ingredients for the caramel into a pot on the stove and let it simmer until it thickens.
  4. Remove and pour onto the base, smooth out with a spatula and place in the fridge to set for about an hour.
  5. 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.
  6. 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.
  7. Leave to set for about an hour and a half in the fridge and remove to slice and decorate with fresh strawberries.

*Vegan caramel:

  1. 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.
  2. Whisk in the salt and vanilla powder and store in a glass container.


Find more of Mariza’s recipes on Life in the South.


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