If you are a fan of salted caramel you will love these mini salted caramel desserts. The layered dessert has a nutty base covered by a delicious vanilla maple cashew cream, topped off by a smooth salted caramel sauce. No baking is required simply pop in the fridge to set! 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! This healthy salted caramel smoothie is another recipe you might like to try which has this delicious flavour combination.
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 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 these mini salted caramel desserts, 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!
Key Ingredients:
- Cashew nuts – raw and unsalted.
- Maple syrup – Use good quality maple syrup as this does make a difference to the flavour of the desserts.
- Coconut cream – Use full-fat coconut cream, shake the can before using.
- Unpitted dates
- Coconut oil
- Tahini – This gives the dessert a delicious flavour, unhulled tahini works best.
- Sea salt – 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.
- Walnuts – Any nuts of your preference can be used to make the base, however, I find walnuts work the best
How long will these desserts keep?
These mini desserts should keep in the fridge covered for up to 3 days.
Additional Recipe Tips
- You can substitute maple syrup with honey in this dessert, however, this will change the flavour slightly.
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 and Banana Nice Cream – A smooth and creamy chocolate, dairy-free and Vegan “Ice Cream”.
Raspberry Vegan Cheesecake – An easy no-bake dairy-free cheesecake with delicious flavours of vanilla and raspberries.
I hope you enjoyed this recipe for mini salted caramel desserts, let me know how you get on in the comments below – I love hearing from you!
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If you decide to make this recipe tag me #lovefoodnourish on Instagram – I love seeing your creations!
Hope
Mini Salted Caramel Desserts
These mini no-bake salted caramel dessert pots have a nutty base, covered by maple cashew cream, and topped off by a salted caramel sauce. Gluten-Free, Dairy-Free, Vegan & Paleo.
Ingredients
Base
- 3/4 cup dried, pitted dates
- 3/4 cup walnuts
Maple Cashew Cream
- 1.5 cup cashews, raw, soaked
- 1 cup coconut cream
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
Salted Caramel Layer
- 1/4 cup hulled tahini
- 2 Tbsp maple syrup
- 2 Tbsp coconut oil
- 1/4 - 1/2 tsp 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, and 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, and pour the caramel evenly over the cashew cream in each glass. Place in the fridge to set for 30 minutes before serving.
- Top each salted caramel dessert with grated dark chocolate if desired.
Notes
- The inactive time is for 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.
- Any nuts of your preference can be used to make the base, however, I find walnuts work the best.
- You can substitute maple syrup 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.
Please see additional notes in the recipe post.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 895Total Fat 57gSaturated Fat 24gTrans Fat 0gUnsaturated Fat 37gCholesterol 0mgSodium 437mgCarbohydrates 88gFiber 6gSugar 71gProtein 15g
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
