Step 1

To a small saucepan, add the tahini, maple syrup and vegan butter.  Place over low heat and mix until butter has completely melted and a sauce has formed.

Step 2

Mix frequently and let caramel sauce cook another minute or so, there’s no need to bring it to a simmer or boil, you just want everything to be completely combined.

Step 3

If you want to add sea salt, now is the best time to do that.  The caramel sauce can be used at this point but it is a little thin when it is warm.  I like to put the lid on and let the sauce cool for about 10-15 minutes.  As it cools, it will thicken in texture.

Step 4

The tahini caramel sauce will last for the longest amount of time if stored in the refrigerator, in an airtight container.  It will thicken more if chilled, so you may just want to re-heat in the microwave or leave at room temperature for a little bit before using.  It can also be stored, in an airtight container, at room temperature as well.