Fine sea salted caramel balls
Vegan sweet
15 balls – 15 minutes of preparation
- 175 g pitted Medjool dates
- 75 g almonds
- 30 g pecan nuts
- 60 g cashew purée (see p.)
- ½ tsp vanilla essence
- Fine sea salt to taste
First mix the dates with the cashew purée in a food processor until smooth. Then add the rest of the ingredients. Leave a few chunks for a crunchy texture! Now form the mixture into small balls. They will keep in the fridge for 3 to 4 weeks. Before serving, you can roll them in ground hazelnuts. Personally, I eat them as they come.
Pro tip: dip the balls in cashew butter before savouring them. A real delicacy!
