Ingredients

The following ingredients have 4 Servings
  • 1 Cup Natural, creamy cashew butter
  • 3 Tbsp Maple syrup
  • 2 Tbsp Roasted cashews, (diced)
  • 1 Cup Dates, (halved (145g))
  • 1/2 Tbsp Coconut oil, (melted)
  • 1/2 Tbsp Hot Unsweetened vanilla almond milk
  • 1/4 tsp Redmond Real Salt Kosher Sea Salt

Instruction

  • In a small pot on medium heat, combine the cashew butter and maple syrup until smooth and creamy, stirring frequently. You don't want to burn the bottom.
  • Once melted, press into the prepared pan. Sprinkle with the roasted cashews and press them into the cashew butter firmly.
  • Place the dates in a small, microwave-safe bowl and microwave until hot, but not burned, about 1 minutes 
  • Add the 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 the 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 secs-1 minute) until the dates are broken down, sticky and smooth. Scrape down the sides as needed.
  • Drop the caramel in 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! *