One of my favourite snacks is dates dipped in peanut butter. Absolutley delcious, a mini morserl of salted caremel without all the nasties. This treat was the inspiration for these bites.
They are gluten free, vegan and contain no added preservatives or sugar making them a great treat to bring to peoples houses. They are delactable enough to share wtih others yet clean enough to devour on your own in the morning still in your dressing gown.
Play with different nut butters and try making your own!
Ingredients 1 cup cashew butter (see notes)
10 dried dates (soaked in hot water for 30 minutes)
2 T water (for dates)
1 tsp vanilla extract
1/4 tsp sea salt
1/4 tsp baking powder
1/4 cup dark chocolate chips
Preheat the oven to 170.
Place the dates, vanilla, baking powder, water and sea salt in a blender and blend until a caramel starts to form. Add extra water if needed.
If making your own nut butter place soaked nuts in a food processor and blend until smooth. If using store bought simply scoop into a bowl.
Mix the caramel with the cashew butter and fold in your chocolate chips.
Spoon mixture onto a lined baking sheet or put into mini muffin moulds. If baking on a sheet bake for 9-10 minutes. If opting for the moulds will take 20-25mins.
I like the moulds as they are perfect cirlces and stay soft in the centre.
Bake until golden then allow to cool completely before removing them from the baking sheet or mould.
Enjoy with a cup of tea.
Store in an airtight container in the fridge for up to 2 weeks or freeze for one month.
To make cashew butter in a food processor or high powered blender blitz 2 cups of raw cashew pieces for 5 minutes or until you have a paste.
This recipe can be used to make cookies, slice or little muffins!