If you are a fan of salted caramel you will love this easy to make, no bake salted caramel dessert. This layered dessert has a nutty base covered by a delicious vanilla maple cashew cream, topped of by a smooth salted caramel sauce. Gluten free, dairy free, Vegan and Paleo friendly.
I do love easy, no bake, layered desserts in a glass. You can easily combine some great flavours, they require no baking, and look and taste good enough to impress!
Salted caramel has to be one of the best flavour combinations out there!
After enjoying this vegan caramel sauce poured over (well just about anything that goes) I decided to use it with some other goodies and turn it into a salted caramel dessert.
I often will use soaked cashews when making dairy free desserts as they work so well and make a great dairy imitation (if not better) in my opinion.
For this salted caramel dessert I have mixed the soaked cashew nuts with vanilla, maple syrup and coconut cream. Once blended these ingredients turn into a delicious smooth and sweet dairy free "cream".
The maple cashew cream tastes good enough to eat just on its own but the combination of the nutty base topped by the smooth salted caramel is quite simply one of the best things ever!
How to make this Salted Caramel Dessert...
- Start by soaking the dates for the base and the cashews for the filling in a bowl each of hot water, covered, for 20 minutes. Drain and rinse the dates and add them with the ¼ cup of walnuts to a food processor or high speed blender. Blitz until until you have a sticky biscuit like paste.
- Press this mixture evenly into the bottom of four small glasses. Place the glasses into the fridge while you prepare the rest.
- Rinse and drain the cashew nuts. Place the cashew nuts, cream, maple syrup and vanilla in a food processor and blitz until smooth. You want this mixture to be lump free and smooth, it should look like a thick cream.
- Remove the glasses from the fridge, pour the cashew cream mixture evenly over the base in each glass. Place the glasses in the fridge while you make the topping.
- In a small saucepan add the tahini, coconut oil, maple syrup and salt, melt until you have a liquid. Stir ensuring everything is combined. Taste to see if the caramel is salty enough for you, if not add more as desired.
- Remove the glasses from the fridge, pour the caramel evenly over the cashew cream in each glass. Place in the fridge to set for 30 minutes before serving.
- Top with grated dark chocolate if desired.
How long will these Salted Caramel Desserts Keep?
These desserts should keep in the fridge covered for up to 3 days.
Additional Tips
- Any nuts of your preference can be used to make the base, however I find walnuts work the best.
- You can substitute maple syurp with honey in this dessert, however this will change the flavour slightly.
- Using a good quality salt is recommended such as Himalayan sea salt, as opposed to table salt, this gives the caramel sauce a more rounded flavour.
For other other No Bake Desserts or Sweet Treats you may like to check out my:
No Bake Pineapple and Coconut Slice - A creamy no bake slice with pineapple, creamy coconut and lime.
Raw Raspberry Tartlets - No bake tartlets chock full of raspberries!
Easy Chocolate Nice Cream - A smooth and creamy chocolate, dairy free and Vegan "Ice Cream".
Raspberry Vegan Cheesecake - An easy no bake dairy free cheesecake.
I hope you enjoyed this recipe, let me know how you get on in the comments below - I love hearing from you!
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Hope
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Serves 4
Hope Pearce
These creamy salted caramel dessert pots have a nutty base, covered by maple cashew cream, topped off by a salted caramel sauce. G.F, D.F, Vegan & Paleo.
40 minPrep Time
1 hr, 10 Total Time
Save Recipe5 based on 5 review(s)
Ingredients
- ¾ cup dried, pitted dates
- ¾ cup walnuts
- 1.5 cup cashews, raw, soaked
- 1 cup coconut cream
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ¼ cup hulled tahini
- 2 tablespoon maple syrup
- 2 tablespoon coconut oil
- ¼ - ½ teaspoon salt
Instructions
- Start by soaking the dates for the base and the cashews for the filling in a bowl each of hot water, covered, for 20 minutes.
- Drain the dates and add them with the walnuts to a food processor or high speed blender and blitz until you have a biscuit like paste.
- Press this mixture evenly into the bottom of four small glasses. Place in the fridge while you prepare the rest.
- Rinse and drain the cashew nuts. Place the cashew nuts, cream, maple syrup and vanilla in a food processer and blitz until smooth. You want it to be smooth like a thick liquid.
- Remove the glasses from the fridge, pour the cashew cream mixture evenly over the base in each glass. Place in the fridge while you make the topping.
- In a small saucepan add the tahini, coconut oil, maple syrup and salt, melt until you have a liquid. Stir ensuring everything is combined. Taste to see if the caramel is salty enough for you, if not add more as desired.
- Remove the glasses from the fridge, pour the caramel evenly over the cashew cream in each glass. Place in the fridge to set for 30 minutes before serving.
- Top with grated dark chocolate if desired.
Notes
The above time includes 30 minutes setting time in the fridge, and the short soaking time for the cashews and dates. The cashews also may be left to soak overnight. Please see additional notes in blog post.
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