I made these little bites of heaven a few weeks ago for one of my workshops; they were the perfect sweet treat to have with a cup of tea. Since most of us are now stuck at home, I feel like it is more important than ever to spend time making comforting food…
YOU WILL NEED:
(Makes 12…depending on how big your slices are!)
For the base:
150g cashews or almonds (whichever you prefer) – soaked for at least 4 hours
4-5 pitted medjool dates
50g coconut oil, melted
For the filling:
350g pitted mejool dates
125ml oat milk (I love Oatly)
150g coconut oil, melted
1 tsp vanilla extract
Pinch of salt
For the top:
100g bar milk or dark chocolate
I topped mine with desiccated coconut and edible rose petals (which aren’t necessary…they just look pretty)
- After soaking the cashews (or almonds) for a few hours, tip into a food processor along with the oats and blitz to a fine texture. Melt the coconut oil in a Bain Marie (simply put the oil in a glass bowl over a pan of boiling water) before pouring it into the food processor along with the dates. Blend again until it becomes a smooth, almost dough-like, consistency.
- Tip the mixture into a square baking tray and spread out as evenly as possible. Leave in the fridge to cool and solidify, while you move onto making the filling…
- Put the coconut oil in a pan (not a Bain Marie this time), along with the mejool dates, vanilla extract and milk. Cook on a low heat until the liquid starts to simmer. Once the dates have begun soften, remove from the heat and tip into the food processor. Add a pinch of salt and blitz until it forms a smooth, caramel texture.
- Pour the filling over your base, spread out evenly and then put back in the fridge to cool.
- Meanwhile, make your topping! Simply melt the chocolate in a Bain Marie until smooth, pour this on top of the other two layers as evenly as possible, sprinkle with whatever toppings you like. Leave the whole thing in the fridge for at least 3 hours to set before you slice it up.