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Strawberry tahini caramel slices 

Strawberry tahini caramel slices

Strawberry tahini caramel slices is a dessert that I have been craving to make since summer has started. We left for SA right at the beginning of summer and now at the end I finaly get around to making these slices. Okey, so these dessert slices turned out better than I thought. My mother made a strawberry tart close to this one, and I hope I get to make the actual tart version too, but for now these jammy bars of goodness will have to do.

Strawberry tahini caramel slices is a dessert that I have been craving to make since summer has started. We left for SA right at the beginning of summer and now at the end I finally get around to making these slices. Okey, so these dessert slices turned out better than I thought. My mother made a strawberry tart close to this one, and I hope I get to make the actual tart version too, but for now these jammy bars of goodness will have to do.

Usually, this tart is made with these amazing coconut biscuits that are so hard to find here. In SA they are used for so many fridge tart recipes, but I opted for a homemade coconut base tart base, that kind off comes close to the original. I even found a recipe for these cookies online, but have to figure out how to make them egg-free.

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

6-8 people

Difficulty

Intermediate

Strawberry tahini caramel slices

Strawberry tahini caramel slices 

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 maple syrup
  • 1/2 tsp salt

Rooibos tahini caramel

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 agar
  • pinch of salt

Method

  1. Start by making the base, melt the coconut oil, add the maple syrup and the vanilla.
  2. Mix the dry ingredients and add 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 and place in the fridge to set.
  5. For the jam, add the 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 and agar-agar powder just before removing and then pour on to the caramel.
  7. Leave to set for about an hour and a half and remove to slice and decorate with fresh strawberries.

Hope you love this amazing recipe, I can’t wait to make a bigger version!

M*

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