My new taste craze is Salted Caramel. Yesterday I was going to give you a disgustingly indulgent, high sugar recipe liable to give you hardened arteries just from looking at the picture. But we ate the sweet, gooey and crumbly items so fast that there wasn’t a chance to get a photo. If it’s any consolation we all burnt our tongues. I’ll make them again next week, just for you, and take some pics.
But in the meantime, those lovely raw vegan foodies on Instagram are posting a lot of caramel tasting goodies at the moment based on blended dates. Not wanting to be off-trend I thought I’d give it a go too. But, in my usual slap-dash fashion I didn’t think to write down any quantities. But you’ll figure it out. From desperation if nothing else. In the words of En Vogue (off-trend / En Vogue – see what I did there?) “and it goes a little something like this… ”
Soak dried dates in a bit of water (about 4/1) and set aside. Then blitz almonds, flax, coconut oil, agave and a few drops of vanilla (for approximate quantities click here.) and press down into a tin, flan dish or muffin pan. Blitz the dates with a bit of agave and a pinch or so of sea salt before spreading atop the almond mix. Then melt coconut oil, agave and cacao together before pouring over the dates. Freeze for an hour and you’re good to go. No tongue burning, no refined sugar and no guilt unless of course you’ve eaten more than your fair share. (Shame on you!)