Helado vegano con caramelo de dátiles

Ingredientes

• 15 ea Medjool Dates
• 1 1/2 cup Raw Cashews (*Note1) (soaked )
• 2 cup Coconut Cream (*Note2) (Full Fat)
• 2 tbsp Vanilla Extract
• 2 tbsp Lemon Juice
• 1/4 cup Maple Syrup
• Sea Salt Flakes (sprinkle on the top)
• more Maple Syrup (for drizzling)
• Walnuts (toasted, lightly crushed)
• or Pecans (toasted, lightly crushed)
• or Hazelnuts (toasted, lightly crushed)

Preparación

1. 1

   Soak raw cashews in hot boiling water for an hour, or boiled them in hot water for 15 minutes then drain if you’re short on time.

2. 2

   Take the pits out of Medjool dates. Place pitted Medjool dates, softened cashews, full fat coconut cream, vanilla extract, lemon juice, maple syrup, in a high-speed blender.

3. 3

   Blend on high speed until smooth and creamy (please be patient, it will take 8-10 minutes or longer). Occasionally stop and scrape down the sides with a silicone spatula if needed.

4. 4

   Pour the smooth puree into a freezable container, smooth the surface and put the lid on. Leave it in the freezer for at least 4-5 hours before serving. (*Note3) Serve with crushed walnuts, pecans, or hazelnuts. Sprinkle sea salt flakes and drizzle more maple syrup on the top. Enjoy!