Here is the recipe for the sweet filling we use in our sticky date cookies. Eat it by the spoonful, on toast, or use it as a filling for your next tart!
Cashews allow us to mimic the texture and cooking properties of traditional dairy products, and this is just another great example of that. A high speed blender is necessary to achieve smooth creaminess, although this recipe can be made using a food processor, as long as you don't mind a grainier texture (the flavour will not be affected).
Maple syrup gives us a slightly healthier alternative to canned products full of highly refined white sugar, plus it lends so much flavour!
prep 15 min
400g cashews, roasted
150g odourless coconut oil, melted
1 pinch of salt
500g maple syrup, dark
- Blend cashews, oil, dates and salt in a high speed blender until super smooth.
- Pour the mixture into a large bowl and add the maple syrup. Whisk until combined.
- Pour into clean jars and store below 5°C for at least two weeks, at room temperature for at least one week.