I’ve been experimenting with a healthy salted caramel lately. Now I’m pretty happy with it and decided to combine it with something. So what about raw vanilla slices, topped with this?
These also make a great cold treat in summer when you have them semi-frozen. I won’t try and convince you to make this treat with many more words. I rather let the pictures speak for themselves 😉
And yes, it looks like a long list of ingredients, but it is only nine that you need 🙂
For 27 x 18cm tray you’ll need:
For the crust:
1 cup (150g) almonds (or other nuts), soaked in filtered water for at least 8 hours, then drained
3/4 cup (105g) dates, pitted and diced
1/2 cup (50g) desiccated coconut
For the vanilla filling:
1 1/2 cup (210g) cashews, soaked in filtered water for at least 3 hours, then drained
3/4 cup (105g) dates
1 cup (100g) desiccated coconut
3/4 cup water
1/4 teaspoon salt
1-2 teaspoon vanilla paste or essence
For the salted caramel:
2 dried figs, diced
1/4 cup dates, pitted and diced
1/4 cup raisins
1/2 cup water (more, if too thick)
3/4 teaspoon salt
For garnish I have used some chopped walnuts.
1. Pulse the almonds to fine crumbles and transfer to a medium sized bowl. Pulse the dates and add to the bowl. Pour in the desiccated coconut and mix well.
2. Line the cake tin with baking paper. Pour the dough for the crust onto the tray and spread it evenly and firmly. Place in the freezer while preparing the filling.
3. For the vanilla filling, blend all ingredients to a fine cream. I like to start with the dates and water and then add the rest.
4. Take the cake tin out of the freezer and pour the filling into it. Spread it evenly.
5. Then make the ‘salted caramel’ by blending all ingredients to a creamy paste. Place a few dollops of the ‘salted caramel’ on top of the vanilla layer and then use a teaspoon to make swirls. Gently shake it to make it set evenly again.
6. Place in the freezer until set. Let defrost a little before cutting.