Almond Macadamia & Salted Caramel Easter Blocks

 

Almond Macadamia & Salted Caramel Easter Blocks

Ingredients:

BASE
10  dates, pits removed
2 cups  blanched almonds

SALTED DATE CARAMEL
15 dates, pits removed
2 tbsp almond macadamia butter

2 tbsp melted coconut oil
2 tbsp almond milk
1/2 tsp himalayan pink salt

1/3 cup almond flakes (for layering)

ALMOND CINNAMON CASHEW CREAM
3 cups raw cashews, soaked overnight 
1 cup almond milk
1/2 cup melted coconut oil
3/4 cup honey
1/4 cup almond macadamia butter
1/2 tbsp vanilla extract
1 tsp cinnamon

INSTRUCTIONS

start by gathering, preparing and measuring all of the ingredients.

BASE

  1. Preheat your oven to 150ºC
  2. Spread the almonds on a baking tray and roast for about 20 minutes (or until they turn golden brown).
  3. Remove from the oven and allow them to cool completely.
  4. Add the almonds and pitted dates to your food processor/blender and process for about 30 seconds, until they turn into a sticky, fine meal.
  5. Scoop out a 1/4 cup of this meal and set aside, for garnish.
  6. Line a square pan with parchment paper, pour in the mixture and press it down firmly.


SALTED DATE CARAMEL

  1. Soak the dates in hot water for 10 minutes.
  2. Drain the dates.
  3. Add the dates along with the rest of the ingredients to your food processor and process for a few minutes, until the caramel is smooth and there are no chunks of dates left.
  4. Pour the caramel over the base and spread evenly with the help of a spatula.
  5. Sprinkle the almond slices over the caramel layer and place the pan in the freezer for a few minutes, while you work on the cashew cream.

 


ALMOND CINNAMON CASHEW CREAM

  1. Rinse and drain the soaked cashews.
  2. Add them to the food processor/blender and process for a couple of minutes. Process until the cashews turn into a smooth paste.
  3. Add the rest of the ingredients and process at the highest speed for a few minutes until you get a rich, creamy mixture. Be patient and blend until the cashew cream is completely silky.
  4. Remove the pan from the freezer and pour the cream into the pan.
  5. Place the pan in the freezer for at least 8 hours so it sets completely.

TO SERVE

  1. Remove the pan from the freezer and slice immediately.
  2. Allow the slices to thaw out for 20 minutes, sprinkle with some almond-date meal and a few almond slices and serve.