Nomnomnomnom. Salted caramel goodness. I know I know, it’s so wrong to temp you into gooey sweetness before dinner, but who’s with me?
This baby is so bad, it’s so good, so gooey, so sinful. Aren’t Medjool dates just a miracle fruit? They have the power to be awesome on their own (just a couple can cure my craving for something sweet) or to create creamy caramel goodness when blended with a bit of cashew nuts and coconut oil. They also have the power to make one want to dive into the blender and lick it clean. Not giving names, but let’s just say it can happen. To some people.
No need for spoons. Just take a bite.
The filling is incredibly delicious and already sweet, so I kept the crust completely sugar free. I’d suggest you keep it that way, even if you’re tempted to add a touch of sweetener. The crust is crumbly and it melts in your mouth. And when combined with the sweet salty flavour of the filling, well, it will make you soft in the knees.
- 50 gr coconut butter (softened)
- pinch vanilla seeds
- 1 TBSP water
- a handful of cashews (or macadamia nuts if allergic to cashews)
- 4 Medjool dates, pitted
- 3 TBSP coconut oil
- 1/3 cup water
- 1 TBSP maca powder (optional, but so nice in this caramel)
- In a bowl, mix coconut butter with vanilla and water. Water will transform runny, soft coconut butter into a workable ‘dough’.
- Press the ‘dough’ into the cake pan and pop in the fridge.
- Add the ingredients for the filling to a blender and whiz up until soft ‘n silky.
- Scoop the filling onto the crust and pop back into the fridge.
- When ready to serve, sprinkle with sea salt flakes.