Caramel vegan balls

1. 

sugar cane 5.25 oz (150 g)

Pour sugar into the pot ...

2. 

... and slowly heat to caramel.

3. 

soy milk 5 tbsp (75 ml)

Add soy milk and heat further to dissolve.

4. 

tahini 1.75 oz (50 g)

Add sesame paste and stir until dissolved.

5. 

puffed rice 2.5 oz (70 g)

Remove from the cooker and mix in the puffed rice well.

6. 

Mix the mixture and when it is lightly warm, start to form smaller balls out of it. During the creation, soak your palms in water so that the mixture doesn't stick to your hands.

7. 

Store to harden for 24 hours in the cold.

8. 

Then put the balls into paper baskets and you can serve. Store in the refrigerator.