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These no-bake vegan salted caramel crème brûlées are a truly decadent dessert. They are filled with salted date caramel, and rich vanilla cashew creme, and are topped with (not so raw!) caramelised coconut sugar, and would make an impressive dessert for any dinner party.
No-bake vegan salted caramel crème brûlée
By Rachel Smith (www.rawberryfields.co.uk)
Ingredients
Salted Caramel:
- 10 Medjool dates (pitted)
- 2 Tbsp coconut syrup (can substitute with other liquid sweetener)
- 1 large Tbsp almond butter
- ⅛ cup (30ml) water (you may need less if you have a Vitamix/Blendtec)
- ½ tsp Himalayan or Sea Salt
Custard Crème:
- 2 cups cashews (soaked overnight)
- 5-6 Tbsp maple syrup
- 4 Tbsp liquid coconut butter
- 2 Tbsp liquid coconut oil (optional; if you prefer a thicker texture)
- 2 tsp vanilla bean paste
- ¼ cup (60ml) nut milk (I used almond)
Caramel Topping:
- Approx. 1 tsp coconut sugar per pot
Method
Salted Caramel:
- Remove the pits from the dates. If your blender is not particularly powerful, you can soak your dates for roughly an hour before using.
- Place all ingredients in a blender and pulse until everything has combined. Depending on your blender, you may get a really smooth caramel, or it may be slightly lumpy in appearance, but the lumps are delicious!
- Place roughly 2 large tablespoons in the bottom of each ramekin, and smooth the mixture until it covers the bottom.
- Place the ramekins in the fridge whilst you make the custard.
Custard Crème:
- Drain the cashews.
- Place all ingredients EXCEPT the water in a blender and blend until the mixture turns smooth and creamy. Add more almond milk if needed.
- Taste the mixture, and adjust the maple syrup to your taste.
- Pour the mixture into the ramekins, and place in the freezer for 30-40 minutes to allow them to firm up.
- Once firm, remove from the freezer and place in the fridge until they are ready to be eaten.
Caramel Topping:
- Before serving, cover the top of each crème brûlée with a layer of coconut sugar, then using a kitchen blowtorch, heat the coconut sugar until it melts and forms a hard, sugary crust. You need to keep the flame moving so that you don’t burn the sugar. I found that the coconut sugar had a tendency to burst into flames; if this happens blow out the little flame, and continue blowtorching, it won’t affect the taste!
Store in the fridge in an air-tight container for 4-5 days.
