Description
Sugar free and paleo and vegan-friendly! This is the easiest dessert that is so creamy-dreamy delicious!
Ingredients
- 1 cup Natural, Creamy Cashew Butter
- 3 Tablespoons Maple Syrup
- 2 Tablespoons Roasted Cashews
- 1 cup Dates
- ½ Tablespoons Coconut Oil
- ½ Tablespoons Hot Unsweetened Vanilla Almond Milk
- ¼ teaspoons Sea Salt
Preparation
In a small pot on medium heat, combine cashew butter and maple syrup until smooth and creamy, stirring frequently. You don’t want to burn the bottom.
Once melted, press into prepared pan. Sprinkle with roasted cashews and press them into the cashew butter firmly.
Place dates in a small, microwave-safe bowl and microwave until hot, but not burned, about 1 minute. Add hot dates into a small food processor (mine is 3 cups ) and use the “chop” setting until they are broken down into small pieces. Then turn to the “puree” setting until dates are creamy and begin to form a ball.
With the food processor running, stream in the coconut oil and hot almond milk (I just microwaved it for 30 seconds to 1 minute) until dates are broken down, sticky and smooth. Scrape down the sides as needed.
Drop caramel by spoonfuls over top of the cashew butter (don’t drop it in one big chunk, or it’s harder to spread) and spread out evenly. I find using very lightly damp fingers is the easiest to do this! Sprinkle with sea salt.
Cover and freeze at least 2 hours. Cut into squares and devour!
