Ingredients:
CRUST:
1 cup packed pitted dates
1 1/2 cups raw walnuts
1/4 tsp sea salt
FILLING:
1 1/2 cups raw cashews
1 tsp vanilla extract (optional)
1/3 cup maple syrup
1/2 cup full-fat coconut milk (or sub another dairy-free milk, such as almond or rice)
1/4 tsp sea salt
3 Tbsp grape seed or olive oil (or use coconut, but it will impart more coconut flavor)
2 Tbsp lemon juice (1 small lemon yields ~2 Tbsp // plus more to taste)
TOPPINGS:
3/4 cup packed pitted dates (plus water to blend)
3/4 cup roasted salted peanuts (I like the roasted lightly salted peanuts from Trader Joe’s)
3/4 cup chopped vegan dark chocolate (I like the 72% dark chocolate from Trader Joe’s)
1 Tbsp coconut oil (optional)
Instructions:
Add cashews to a bowl and cover with boiling hot water. Let set, uncovered, for 1 hour. Then drain thoroughly. Also line an with parchment paper. Set aside.
In the meantime, make crust by adding dates to a Blend/mix until small bits remain or it forms into a ball. Remove and set aside.
Add walnuts and sea salt to the food processor and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more walnuts.
Press the crust into the parchment-lined dish (see photo), until uniformly flat. I like to lay parchment paper on top and then press down with something flat – like a liquid measuring cup – and press down so it’s firmly packed. Set crust in freezer to set.
Next make date caramel by adding 3/4 cup dates (amount as original recipe is written, adjust if altering batch size) to the food processor. Blend until a paste forms, then add hot water a little at a time until it forms a nice caramel-like paste that’s spreadable. Try not to add more than 3-4 Tbsp (45-60 ml, amount as original recipe is written, adjust if altering batch size), which will depend on the freshness of your dates. Set aside.
