These raw crème brûlées with salted caramel have all the decadence of a traditional crème brûlées, but contain no refined sugar, eggs or dairy, so you can enjoy these little pots of heaven guilt-free!

What You’ll Need:

Salted Caramel:

• 10 pitted Medjool dates
• 2 tbsp Coconut Merchant Coconut Syrup 
• 1 large tbsp almond butter
• 60ml water (you may not need all of this if you have a Vitamix/Blendtec)
• ½ tsp Himalayan salt or sea salt

Custard Crème:

• 2 cups cashews (soaked overnight)
• 5-6 tbsp maple syrup
• 4 tbsp Coconut Merchant Coconut Butter 
• 2 tbsp Coconut Merchant Extra Virgin Coconut Oil (if you prefer a thicker texture, otherwise this is optional)
• 2 tsp vanilla bean paste
• ¼ cup almond milk

Caramel Topping:

• ½ tsp Coconut Merchant Coconut Sugar per pot 

For the Salted Caramel:

• Make sure the Medjool dates are pitted. If you’re using a blender which is not particularly powerful, you can soak your dates for roughly an hour before using them.
• Place all ingredients in a blender and pulse until everything has combined. 
• Place roughly 2 large tablespoons of the mixture in the bottom of each ramekin, and smooth it out until it covers the bottom.
• Place the ramekins in the fridge whilst you make the custard.

What To Do:

For the Custard Crème: 

• Drain the cashews.
• Place all ingredients in a blender and blend until the mixture turns smooth and creamy. Add more almond milk if needed.
• Taste the mixture, and adjust the maple syrup to your taste.
• Pour the mixture into the ramekins, and place in the freezer for 30-40 minutes to allow them to firm up.
• Once firm, remove from the freezer and place in the fridge until they are ready to be eaten.

For the Caramel Topping:

• Before serving, cover the top of each crème brûlée with a layer of coconut sugar, then using a kitchen blow torch, heat the coconut sugar until it melts and forms a hard, sugary crust. Keep the flame moving so that you don’t burn the sugar.

Recipe by Rachel Smith of Rawberry Fields