Vegan Yacon caramel sauce

STEP 1 : INGREDIENTS

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• 35 g of tahini (white sesame paste)
• 25 g of blanched almond paste
• 60 g ofyacon syrup
• 1 tbsp of coconut oil
• 1 pinch of salt "fleur de sel"

STEP 2 : RECIPE

In a bowl, mix tahini paste and almond paste with the yacon syrup.

Add coconut oil (a little bit melted) and the salt.

Stir well to get a liquid paste and transfer in an airproof jar.

Enjoy the paste as it is or put it in the fridge during 1 hour or 2 to obtain an onctuous creamy paste or 12 hours for a thick caramel.

Use up to 15 days.