Vanilla, date & tahini salted caramels

– makes 16 small squares

INGREDIENTS

  • 6 medjool dates, pitted
  • 2 scoops Vanilla BODY Inner Beauty Powder
  • 2 tablespoons coconut butter, melted
  • 1 1/ 2 tablespoons tahini
  • 1 tablespoon water
  • 1/ 2 teaspoon vanilla bean powder
  • 1/ 4 teaspoon Himalayan salt
  • Sea salt flakes, for sprinkling

METHOD

  1. Place all of the ingredients, except the sea salt flakes, in a high-speed blender. Blend until smooth, thick fudge like consistency.
  2. Transfer the mixture onto a sheet of baking paper. Using your hands lightly knead the mixture to bring it together in a large lump. It will feel a little oily, but don’t worry the oils will set when refrigerated. Shape the mixture into a 2 cm thick square.
  3. Cover with another sheet of baking paper. Roll out to make an approximately 1 cm thick square.
  4. Leave on the baking paper and transfer onto a tray. Refrigerate for 30 minutes, or until firm.
  5. Store in an airtight container in the refrigerator for up to 2 weeks.


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