Vegan Bites: Pecan Caramel Semifreddo
Packed with protein, cashew cakes/'cheesecake'/semifreddo, whatever you want to call this one, it's a sweet little treat. We made it mini. Pecan Caramel Semifreddo ~1/2c pecans ~1/2c almond flour ~6 dates ~1T syrup ~1/2t salt and cinnamon Blend well until forms soft dough. If it is crumbly, add a teaspoon of refined coconut oil until soft. Pat in the bottom of a parchment-lined round pan. ~2c cashews, soaked ~1/2c coconut milk ~1/4c refined coconut oil ~2T nut butter ~1/4t salt Blend well and pour on crust. Freeze. ~1/2c maple syrup ~1/4c coconut sugar ~3/4c coconut milk Whisk and bring to a boil on stove. Reduce to a simmer and allow to thicken (20 mins.) Cool. Pour on frozen cake, so it drips down the sides. Crumble pecans and sprinkle cinnamon while it's sticky. Freeze until serving.
