About the Recipe
If you haven’t already gotten yourself a jar (or two) of My Vegan Dulce de Leche you are missing out. It is hands down the most delicious caramel you will ever eat.
You’ll spot the lovely Cintia selling her caramel at local markets on most weekends. Or you can shop for it from my ‘products I love’ page.
These nutty salted caramel balls are perfect for popping into lunchboxes or as a sweet after-school treat. I’ve also made them for a birthday party, and they were gobbled up in no time.
Ingredients
2 cups unsalted, roasted cashews
1 cup coconut flakes
20 dates, pitted
¼ cup water
2 cups nutty granola
½ cup Dulce de Leche salted caramel
½ cup desiccated coconut
Preparation
Line a baking tray with baking paper and set aside.
Place the cashews and coconuts in your food processor or handheld blender. Blitz to a fine crumb. You may want to do this in two batches. Transfer the crumbed mixture to a large mixing bowl.
Place the dates and water into food processor or blender and blitz until creamy. Add the creamed paste your crumb mixture.
Add the nutty granola and Dulce de Leche caramel to the mixing bowl. Crumble any large chunks of granola.
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Mix well with your hands to form a thick, sticky mixture. Wash and dry your hands (after giving them a tasty lick!)
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Place the desiccated coconut in a shallow bowl.
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Use a tablespoon to divide the mixture into 12 even portions. At this stage you can divide each portion in half to make smaller bite-size portions if you’d prefer.
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Shape each portion into a ball and roll in the coconut. Place on the baking tray.
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Freeze for 2 to 4 hours until set. They’ll keep in the freezer in a sealed container for 3 weeks.
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When you’re ready to eat them, pop them in the fridge and eat within 7 days. If they last that long!