This recipe is dangerously delicious – try not to eat all the caramel out of the bowl before you pop into the cups (I struggle with that)! Although they may not be the prettiest of desserts, they will be sure to kick that sugar craving!
PS. You don’t have to be a vegan Nigella to perfect these!
Try it for yourself:
INGREDIENTS
Crust:
1 cup of dates
1 cup of walnuts
3 tbls shredded coconut
3 tbs chia seeds
Caramel:
1 cup of dates
1 ½ tbls melted coconut oil
2/3 cup almond spread
METHOD
For crust:
- Soak dates in hot water for 5 minutes and scoop out the dates from the hot water and pop them in the processor until crushed. If you do not own a processor (you should buy one!) you can also pop dates/walnuts on a chopping board and crush with a rolling pin.
- Add walnuts, coconut and chia seeds to mixture and process.
- Spray circular cupcake tray with baking spray and scoop a tablespoon of mixture and press down firmly leaving a well for the caramel and pop in the fridge while you prepare caramel.
For caramel:
- Soak dates in hot water and process.
- Add almond spread and melted coconut oil and process together.
- Add a teaspoon of mixture into the well of the crusts and pop back in the fridge for 15 minutes and enjoy!
